1 whole chicken, skin removed.
Marinade
1″ cube (chunk) fresh ginger, peeled and coarsely chopped
2 large cloves garlic, peeled
6 tbsp yogurt
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp cayenne
ground black pepper
Put all ingredients into blender or food processor, blend into paste.
(don’t wash out the blender yet).
Paste
250g onions, roughly chopped
4 cloves garlic, peeled
1-1/2″ cube (chunk) fresh ginger, peeled and coarsely chopped
25g ground almonds
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp paprika
1/4 tsp cayenne
1-1/2 tsp salt
8 tbsp vegetable oil
2 tbsp lemon juice
1/2 tsp ground black pepper
1/2 tsp garam masala
200ml coconut milk
Rub the chicken inside and out with marinade and let sit for up to 2 hours. Meanwhile put the next 10 ingredients (onions through salt)in the blender adding a bit of water if necessary.
Put the oil in a large non-stick pan over medium-high heat, and when hot put in the paste. Fry, stirring for 8-9 minutes. Add the lemon juice, black pepper, and garam masala. Mix and turn off the heat to let the paste cool.
Preheat oven to 200°C
Rub the chicken inside and out with the fried spice paste, then place in an oval lidded casserole.
Bake for 1-1/2 hours or until the chicken is tender.
Remove the chicken and lightly scrape off some of the paste from inside and out and mix it and the coconut milk into the pan juices.
Reheat gently while carving the chicken.
