Chicken and Yoghurt Cream Curry

[Poultry and Game]

2 medium onions, chopped

2 tablespoons oil

1 x 1.35kg/3lb chicken

seasoned plain flour mixed with a pinch of each turmeric, cayenne, dry English mustard and crushed coriander seeds

1 clove of garlic, crushed

1 teaspoon ground cumin

2 teaspoons ground turmeric

290ml/½ pint white stock

1 bay leaf

2 teaspoons tomato purée

juice of 1 lemon

2 tablespoons chopped fresh mint

1 tablespoon double cream

8g/¼oz blanched almonds, browned

2 tablespoons Greek yoghurt

TO SERVE

boiled rice

1. Sweat onion until soft.

2. Joint the chicken into 8 pieces and dip into the seasoned flour. Heat oil in a sauté pan and brown all over. With a slotted spoon remove chicken pieces and place them in a roasting dish or casserole. Add the onions.

3. Preheat the oven to 180°C/350°F/Gas mark 4.

4. Put garlic, cumin and turmeric into the saucepan and cook for 2 minutes. Add the stock, bay leaf, tomato purée, lemon juice and mint. Season with salt and pepper. Bring slowly to the boil, stirring continuously. 

5. Pour over the chicken pieces. Cover and cook in the oven for 45-50 minutes, or until the chicken is tender. Turn off the oven.

6. Lift the chicken out of the sauce and on to a warmed serving plate. Cover and keep warm in the turned off oven. Heat the sauce, adding the cream and almonds. Mix the yoghurt with a little of the sauce and return to pan. Pour over the chicken and serve with boiled rice.