Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a plastic container with lid or ziplock bag, combine soy sauce, coriander, sugar, salt, and pepper to make marinade. add chicken pieces, cover or close, shake, and marinade for for 20 minutes in refrigerator, turning occasionally. in a heavy skillet over medium temperature, heat oil and fry onion and garlic until soft but not brown, about 7 minutes. add chicken together with marinade and stirfry until chicken is well coated and brown, about 7 minutes. add water and simmer for 20 minutes, turning occasionally. adjust seasoning and serve with french bread or rice. garnish with chopped green onions.

Target recipe: cut the chicken joints into two. mix the garlic into the yogurt and pour over the chicken, leave to marinate over night. heat the oil in a pot and fry the onions till golden. remove the onion from the pot, keep aside. fry the coriander, black pepper; mixed spice and turmeric for 30 seconds. add the chicken and the yogurt marinade. turn heat to medium and fry the chicken for 5 minutes. add the chili powder, water, stock cube and the onions. bring to the boil, reduce the heat and simmer for 30 minutes. stir in the almonds. serve garnished with the sliced eggs and sprinkled with the paprika.