Kashmir Chicken (for 4)

I have just come up with this one and am very pleased with it, it is utterly delicious.


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.