2 1/4 lbs. chicken parts
4 oz. onions, peeled and coarsely chopped
1 inch cube fresh ginger, peeled and coarsely chopped
3 cloves garlic, peeled
1 oz. blanched, slivered almonds
3/4 lb. red peppers, trimmed, seeded, and coarsely chopped
1 tbsp. ground cumin seeds
2 tsp. ground coriander seeds
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
2 tsp. salt
7 tbsp. vegetable oil
8 oz. water
2 tbsp. lemon juice
1/2 tsp. coarsely ground black pepper

If chicken legs are whole, divide drumsticks from thighs with a sharp knife. Chicken breasts should be cut into four parts. Skin all chicken pieces.

Combine onions, ginger, garlic, almonds, red peppers, cumin, coriander, turmeric, cayenne and salt in a container of a food processor. Blend until you have a paste.

Put the oil in a large, non-stick pan over a medium high flame. When hot, pour into the paste. Stir and fry the paste for 10-12 minutes until you can see the oil forming tiny bubbles around it.

Put the chicken into the paste with the water, lemon juice and black pepper. Stir to mix and bring to a boil. Cover, turn heat to low, and simmer gently for 20 minutes or until chicken is tender. Stir a few times during this cooking period. Serves 4.