INGREDIENTS:
12 pieces chicken of your choice bone in, skin on (drumsticks, thighs
and wings work well)
1 large onions finely chopped
2 cloves garlic finely chopped
5 cm piece fresh ginger grated
2 tablespoons Garam Masala
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon chilli flakes
1 can chopped tomatoes
500 ml chicken stock
150 ml plain yoghurt
salt & pepper to taste
1 cup mix frozen veggies
fresh coriander chopped, to serve
METHOD:
Heat a large, deep pan over high heat and add a
splash of oil to the pan.
Brown the chicken all over then remove and set aside.
Add the onions to the pot and allow to soften for 5 minutes
then add the ginger, garlic and spices.
Add another splash of oil if the mixture is too dry and fry
for 30 seconds.
Add the chicken back to the pan then pour in the tomatoes,
chicken stock.
Turn the heat down and allow to simmer for 25 minutes or
until the chicken is cooked through.
After 30 minutes, add the yoghurt and season to taste, mix
well everything then add the froze veggies, cover with lid and allow to simmer
for a further another 5 minutes.
Sprinkle over the chopped coriander and serve with
rice, roti and cucumber yoghurt.