• 500gm chicken thighs and drumsticks
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • Half tsp chilli powder
  • Half tsp turmeric powder
  • Half tsp coriander powder
  • 2 tbsp natural Greek (thick) yogurt
  • 15gm fresh coriander
  • 1 tbsp oil
  • Salt to taste


Skin the chicken and marinate it in the yogurt, chilli, turmeric, ginger and garlic pastes.

I did this in between painting my nails and baby stuff in the morning and left the chicken out covered with some clear film.

When you’re ready to cook, bring the oil to heat over a high flame in a small pot.

When it’s sizzling, fry the chicken with the coriander powder for 10 minutes until evenly brown all over.

Add half a cup of hot water, lower the flame to a gentle boil, cover and cook for another 10 to 15 minutes until the chicken is well cooked.

You’ll know it’s done because the meat will separate from the bone on the drumsticks.

To finish, chop up the coriander leaves and stir into the chicken along with the salt.

It should have a light, moist curry. Perfect to mop up with some readymade naan and a serving of thick yogurt.

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