Carol's Spicey Chicken

3 X TBSP VEGATABLE OIL

1 X CHICKEN CUT INTO 8-10 PIECES SKINNED AND TRIMMED

1 X ONION FINELY DICED

2 X GARLIC CLOVES FINELY CHOPPED OR CRUSHED

1 X 1/2INCH OF GINGER FINELY CHOPPED OR GRATED

4 X GREEN CARDAMONS

1 X STAR ANISE

1 X 2 INCH STICK CINNAMON

1 X TSP CUMIN POWDER

1 X TSP TURMERIC POWDER

1 X TSP CORRIANDER POWDER

1 X TBSP MEDIUM CURRY POWDER

1 X TSP GARAM MASSALA POWDER

1 X ¼ TSP CHILLI POWDER

1 X 400G CHOPPED TOMATOES TINNED OR FRESH

2 X 75G SACHETS OF CREAMED COCONUT

500ML X GOOD CHICKEN STOCK

150 X ML GREEK YOGHURT

HANDFULL OF FRESH CHOPPED CORRIANDER

Heat oil in a large frying pan and seal the chicken pieces a few at a time, transfer to a large pan, carry on using the frying pan by adding the onions, ginger and garlic cook gently for around 5 minutes stirring all the time

Add the cardamoms, star anise and cinnamon cook and stir for a further 2 minutes then add the rest of the powdered spices. ADD A LITTLE EXTRA OIL cook gently for 10 minutes stirring as you go

Add creamed coconut and tomatoes cook for 2 minutes add chicken stock stir well then transfer to the chicken pan simmer for 1 hour.

Add yoghurt and fresh coriander just before serving

If you decide to do this with a full chicken why not do your own chicken stock, yes you know you want to.