1.25 kg (3 1/4 lb) chicken, cut into 8 pieces and skinned
3 tbsps sunflower oil
1 medium onion, finely sliced
1 clove garlic, crushed
1 red pepper, seeded and thinly sliced
1 tbsp mild paprika
Pinch cayenne pepper (optional)
140 ml (1/4 pint) chicken stock
125 g (8 oz) canned tomatoes, chopped
Sea salt and freshly ground black pepper
1 tbsp cornflour mixed with 2 tbsps cold water
Low fat natural yoghurt
3 tbsps sunflower oil
1 medium onion, finely sliced
1 clove garlic, crushed
1 red pepper, seeded and thinly sliced
1 tbsp mild paprika
Pinch cayenne pepper (optional)
140 ml (1/4 pint) chicken stock
125 g (8 oz) canned tomatoes, chopped
Sea salt and freshly ground black pepper
1 tbsp cornflour mixed with 2 tbsps cold water
Low fat natural yoghurt
method
1. Place the sunflower oil and onion in a large casserole dish and cook on HIGH for 3 minutes.
2. Add the garlic, pepper, paprika, cayenne pepper if using and salt and pepper. Cover and cook on HIGH for 2 minutes.
3. Pour in the stock and tomatoes and stir well. Add the chicken and cook on MEDIUM for 30-40 minutes.
4. Blend the cornflour and the water and add to the chicken, stirring well. Cook for 6-7 minutes on MEDIUM or until the sauce thickens.
5. Allow to stand for 5 minutes. Spoon yoghurt over the top before serving, if desired.
2. Add the garlic, pepper, paprika, cayenne pepper if using and salt and pepper. Cover and cook on HIGH for 2 minutes.
3. Pour in the stock and tomatoes and stir well. Add the chicken and cook on MEDIUM for 30-40 minutes.
4. Blend the cornflour and the water and add to the chicken, stirring well. Cook for 6-7 minutes on MEDIUM or until the sauce thickens.
5. Allow to stand for 5 minutes. Spoon yoghurt over the top before serving, if desired.
serving amount
serves 4
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