- 1-1½ tsp coconut oil (we used Fushi) or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 fat garlic clove, crushed
- 1cm fresh ginger, grated or finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp ground coriander
- 1 tsp yellow mustard seed
- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- ½ tsp ground cumin
- 1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 chicken stock cube
- 1 cinnamon stick
- 250g Greek yogurt, at room temperature
- 2 tbsp sultana
- handful chopped coriander, to serve (optional)
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Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.