2bunches trimmed Asian greens,cut into 8cm lengths
3cupssteamed basmati rice,to serve
Instructions
In a large bowl, combine chicken with tandoori paste. Cover and refrigerate for 3 hours.
Preheat oven to 160℃/320°F. In a large flameproof casserole dish, heat oil over medium-high heat. Add chicken and cook, turning, for 4-5 minutes, or until browned. Remove from dish and set aside.
Add onion and garlic to the dish. Stir until the onion softens. Add spices and cook, stirring, for 1 minute, or until fragrant. Stir in tomato paste, tomato purée, stock, honey and cinnamon. Bring to the boil.
Return reserved chicken dish. COver then bake for 1¼ hours. Uncover dish and bake for a further 3o minutes, oruntil chicken falls off the bone and sauce thickens. Stir in yoghurt.
Meanwhile, in a saucepan of boiling water, blanch green veges until tender. Drain. Serve with chicken and rice.
Notes
Marchi, Liz; (June 2017) Slowly Does It In Healthy Food Guide