This recipe has been around a bit. I first came across it when mum started cooking it for parties, she got it from Darina Allen who first came across this recipe in Joyce Molyneux's 'Carved Angel' cookery book; she had adapted it from a recipe in Madhur Jaffrey's 'Indian Cookery' book. Joyce uses both brown and white chicken meat but it's also very good just with chicken breast.
Serves 6-8

• 2 lbs (900g) boned chicken, cut into finger-sized pieces (use brown meat)
• 1 tablesp. (1 American tablesp. + 1 teasp.) coriander seeds
• 1 tablesp. (1 American tablesp. + 1 teasp.) cumin seeds
• 2 teasp. ground turmeric
• Good pinch cayenne pepper
• 2 teasp. salt
• 1 teasp. sugar
• 4 ozs (110g/1 cup) onions, roughly chopped
• 1 inch (2.5cm) piece of fresh ginger root, sliced
• 3 cloves of garlic, crushed
• 1 oz (30g/3 cup) blanched almonds
• 12 ozs (340g/3 cups) red pepper, seeded and coarsely chopped
• 5 tablesp. (7 American tablesp.) sunflower oil
• 5 fl ozs (140ml/2 cup) water
• 2 tablesp. (2 American tablesp. + 2 teasp.) freshly squeezed lemon juice

First prepare the chicken. (Remove the skin).
Warm the coriander and cumin seed in a dry pan careful not to burn.
Grind in a pestle and mortar. Mix with turmeric, cayenne, salt, sugar, onions, ginger, garlic, almonds and peppers. Whizz in a food processor until smooth. Heat the oil in a saute pan and cook the paste for about 10 minutes until reduced, add the chicken, water and lemon juice. Cover and cook gently for 15 - 30 minutes or until the chicken is tender*. Serve with pilaff rice.

Note: If you would like a hotter curry, increase the amount of cayenne to 2 teaspoonful. Brown meat takes longer to cook then white meat.