Chicken joints 800 gms
Large onion (chopped) 1
Crushed cloves of garlic 1
Curry paste 2-4 tbsps
Chicken stock 3/4 litre
Bay leaf 1
Lemon juice 1 tsp
Salt and pepper to taste
Curd 150 gms
Oil as needed
Brown the chicken joints in hot oil, then remove.
Add the onion and garlic, let them colour lightly.
Stir in the curry paste and curd. Fry.
Pour in the stock. Let it boil, then add the chicken joints, bay leaf, lemon juice, salt and pepper to taste.
Cover and cook gently till chicken is tender.
Serve with rice.
Prepared, tried and tested by: Robin Singh