Ingredients
- 4 tbsp desiccated cocnut
- 2/3 c boiling water
- 8 chicken thighs
- 1 tbsp oil
- 1 onion, thinly sliced
- 1 clove garlic, crushed
- 2 sticks celery, thinly sliced
- 2 tbsp flour
- 1 c stock
- few strands saffron (or 1/4 tsp tumeric)
- 1/2 tsp ground coriander
- 3 tbsp yogurt
- celery leaves to garnish
Directions
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Mix coconut and water in a small bowl- let stand for 10 minutes.
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Season chicken lightly and brown. Transfer to a casserole.
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Fry onion, garlic and celery in same oil until soft, then stir in the flour and cook for one minute.
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Add stock, followed by the coconut mixture and bring to the boil.
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Stir in saffron and cariander- season to taste.
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Pour sauce over chicken, cover and cook at 180C for 40 minutes. (Or microwave on HIGH for 6 minutes, stir and cook a further 5-6 minutes).
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Stir in the yogurt and return to the oven for 10 minutes. Spoon off any excess fat and garnish with celery leaves.