Chicken Curry

1. heat 6 tbsp. oil in a casserole 2. brown chicken legs well on all sides until crispy brown 3. remove from casserole once more and drain well on kitchen roll 4. sauté diced onions and pressed garlic in remaining oil while stirring 5. add curry powder and mix well 6. add chicken soup and chicken legs, cover and cook gently for about 30 minutes. Add the chicken soup and the drumsticks, cover and simmer for about 30 minutes. 7. blanch the tomatoes, remove the skin and seeds, cut into cubes and add to the casserole dish. 8. add the tomato paste and yogurt and simmer for another 10 to 15 minutes without a lid. 9. before serving, season with salt and stir in the chopped coriander of your choice.

Serve with basmati or possibly wild rice.

Tip: Use creamy natural yogurt for an even finer result!

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