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.