For ➍*1 chicken, cut at joints into pieces
10 cl water
½ tbs ground coriander
2 onions, finely chopped
½ tbs ground black pepper
2 chilies, split, chopped & seeded
½ tbs salt
12 tbs corn oil
25 cl yogurt
Fry the onions in the oil, add the chicken, and stir.
Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required.
In a separate pan, beat the yogurt and a little water with a whisk. Bring to boil, stirring constantly. Remove the yogurt from the heat and set aside. When the chicken is cooked, add the yogurt and continue to simmer on low heat.
Serve in a deep dish along with white rice.
*Or spare it to eat chunks of it cold the next day.
Read the cooking tip.
