Chicken in a Sweet Red Pepper Sauce from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• ½ teaspoon coarsely ground black pepper
• 2 tablespoons lemon juice
• 225 ml/8 fl oz water
• 7 tablespoons vegetable oil
• 2 teaspoons salt
• ⅛–½ teaspoon Kashmiri chilli powder
• ½ teaspoon ground turmeric
• 2 teaspoons ground coriander seeds
• 1 tablespoon ground cumin seeds
• 350 g/12 oz red sweet peppers, trimmed, deseeded and coarsely chopped
• 25 g/1 oz blanched, slivered almonds
• 1 kg/2 lb 4 oz chicken joints (either drumsticks and thighs and/or breast)
• 110 g/4 oz onions, peeled and coarsely chopped
• 2 1/2 cm/1 inch cube of fresh ginger, peeled and coarsely chopped
• 3 garlic cloves, peeled