Ingredients

The following ingredients have 4 Servings
  • 12 pieces chicken of your choice (bone in, skin on (drumsticks, thighs and wings work well))
  • 1 large onions (finely chopped)
  • 4 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
  • 2 cans chopped tomatoes / 3 cups chopped fresh tomatoes
  • 2 teaspoons sugar (optional)
  • 500 ml chicken stock
  • 150 ml cream
  • salt & pepper to taste
  • fresh coriander (chopped, to serve)
  • warmed roti (to serve)
  • 1 cup grated cucumber
  • 1 cup Greek yoghurt
  • lemon juice (salt and pepper, to taste)

Instruction

  • 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 and sugar.
  • Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
  • After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.
  • Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.