10 chicken thighs
2 tbsp oil
0.5 kg onions, chopped
50 grams Schwartz Madras Hot Curry Powder
25 ml natural yoghurt
1 tsp plain flour
250 ml chicken stock
1 tbsp Newforge Tomato Puree
1 tsp Newforge Lemon Juice
Preheat the oven to Gas Mark 4 / 180C / 350F.
Brown half the onions with oil;in a frying pan. Add the Schwartz for Chef Curry Madras Powder and cook for 2 minutes, stirring then add the chicken and brown. Place into a large casserole dish and remove from the heat and blend in the yoghurt, flour, stock, tomato purée and lemon juice.
Pour over the chicken, cover and cook in the oven for 1 1/2 hours or until the chicken is tender. One hour before the end of the cooking time, add the remaining onions.