4 Chicken portions
approx 30 - 60 mls (2- 4 tablespoons) of cooking oil
1 large or 2 small onions - sliced
1 tbsp ground Cumin
1 tbsp ground Coriander
¼ tsp Cayenne Pepper
½ tsp salt
1 tsp cornflour
500g natural yoghurt
60mls cold water
1 tin sliced peaches
1 tsp Garam Masala
- Cut up the chicken portions into reasonably large pieces then fry the pieces in the oil until well browned on both sides.
- Remove the chicken from the pan, putting it into an ovenproof dish, and add the cumin, coriander, cayenne pepper, salt and onions to the frying pan and cook gently for 2 minutes.
- Sprinkle the cornflour over the onions and stir in. This step is important as it will help to stop the yoghurt curdling as it heats.
- Stir in the yoghurt and water and gently bring to the boil.
- Pour it over the chicken pieces. Cover and cook in the oven for 30 minutes.
- In the meantime drain the tinned peaches, discard the syrup and rinse the fruit with cold water.
- After the 30 minutes is up add the peaches to the chicken, stir well, replace the cover and return it to the oven for a further 30 minutes.
- At the end of the cooking time separate the chicken and the sauce, transfer the sauce to a pan and add the Garam Masala. Bring to the boil stirring all the time. Return the sauce to the chicken.
Serve with boiled rice.
