- 1 free-range chicken, quartered
- 2 cups plain yoghurt
- 1 t ground coriander
- 1 t salt
- 2 T ghee
- 2 T sun flower oil
- 1 cinnamon stick
- 6 cardamom pods, smashed
- 6 cloves
- 1 t ground cumin
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1x5 cm piece ginger, finely chopped
- 100 g cashew nuts
- 100 g fresh coconut chunks
- 1 cup chicken stock
- 2 t tamarind paste
- 2 x 250g sachets Woolworths Heat and Eat brown basmati rice, for serving
- Woolworths crispy onion sprinkle, for serving
- For the cucumber, chilli and coriander raita
- 1⁄2 large cucumber, chopped
- 2 green chillies
- 30 g coriander
- 10 g mint
- 1⁄2 cup plain yoghurt
1. Preheat the oven to 180°C. Mix the chicken with 1 cup yoghurt and the coriander and salt. Cover while you prepare the remaining ingredients.
2. Heat the ghee and oil in a large ovenproof pan and add the spices. Cook for 1 minute over a medium heat.
3. Add the onion, garlic and ginger and cook until the onion is soft and golden.
4. Add the chicken and cook for 5–10 minutes until caramelised.
5. Blend the remaining yoghurt with the nuts, coconut and stock and add to the pan with the tamarind paste.
6. Stir well and cover with a lid. Bake for 1 hour, stirring occasionally to prevent sticking.
7. To make the raita, blend the ingredients until chunky. Prepare the rice according to package instructions. Remove the chicken from the oven and serve with the raita and rice, and sprinkle with the crispy onions.
Use butter instead of ghee.
Replace tamarind paste with a squeeze of lemon juice.
Use blanched almonds instead of cashews.
Use deboned lamb cut into 5 cm chunks instead of chicken.