Poultry Recipes - Chicken in Yoghurt Mint Sauce

Ingredients

• 1 large chicken, skinned

• 5 ml/1 tsp ground turmeric

• salt

• 120 ml/4 fl oz/1/2 cup natural (plain) yoghurt

• 45 ml/3 tbsp oil

• 1 onion, grated

• 5 cloves garlic, grated

• 2.5 cm/1 in ginger root, grated

• 5 cardamom pods

• 8 cloves

• 4 bay leaves

• 2 cinnamon sticks

• 2.5 ml/1/2 tsp black peppercorns

• 2.5 ml/1 tbsp garam masala

• 5 ml/1 tsp paprika

• 1.5 ml/1/4 tsp grated nutmeg

• 450 ml/3/t pt/2 cups chicken stock

• 30 ml/2 tbsp chopped fresh mint

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Method:

1. Cut the chicken into about 12 pieces, place in a bowl and rub in the turmeric, salt and yoghurt. Leave to marinate for 1 hour.

2. Heat the oil and fry the onion, garlic and ginger over a medium heat until browned. Add the whole spices and fry for 2 minutes, stirring. Add the ground spices and fry for 3 minutes, stirring.

3. Add the chicken and marinade and the stock, bring to the boil, cover and simmer for 45 minutes until the chicken is tender. Add the mint, cover and simmer for a further 5 minutes. Serve hot with rice, Nan and a vegetable dish.