30 g butter
3 Tbp oil
8 drumsticks cut in halves
2 large onions cut into thin half slices
2 cloves garlic, finely chopped
2 Tbsp ginger, finely chopped
salt and pepper
1/2 cup chicken stock or water ( can use 1/2 chicken cube + 1/2 cup water)
2 Tbsp finely chopped coriander stalks
1 cup yoghurt
1 1/2 Tbsp level flour
1/4 cup corriander leaves, chopped
1 tsp mint leaves chopped
Method:
Heat half the butter and oil and saute the chicken portions, turning until golden on all sides.
Remove. Add the onions, garlic and ginger with the rest of the butter and oil and let them stew gently until soft . Return the chicken , season well, Add chicken stock and coriander stalks. cover and
cook gently for about 25 mins or until the chicken is tender.
In a bowl mix the yoghurt with flour, coriander and some of the liquid from around the chicken.
Pour this back over the chicken and turn onto the lowest heat until thickened. Add the mint last
and serve with a side dish of chopped fresh mango, chopped mint and a little chili
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