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Spicy chicken with yoghurt dill
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 by Anjum Anand
Light and perfect for summer. Indian bread or simple boiled rice works really well.
Serves 4-5
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 Ingredients
3 tbsp vegetable oil
1 large onion, sliced
1–2 green chillies, whole but pierced with the tip of a knife
20g ginger, peeled
5 large cloves of garlic, peeled
700g chicken, cut into medium-sized joints and skinned
250g plain yoghurt, beaten to remove all lumps
Salt to taste
1/3 tsp turmeric powder
¾ tsp garam masala
40g dill, thick stalks removed and the rest finely chopped
Method
1. Heat the oil in a large non-stick saucepan. Add the onions and cook until golden for around 10 minutes, stirring often.
2. Meanwhile make a paste of the ginger and garlic using a little water to help. Add to the pan with the chillies and cook over a moderate flame until the water has dried up.
3. Add the chicken and brown over a moderate flame for 3–4 minutes.
4. Stir in the spices, salt and yoghurt. Cover and cook on a gentle flame until the chicken is nearly cooked, around 20 minutes, giving the pot an occasional stir.
5. Add the dill, simmer for another 3–4 minutes, add a splash of water for a creamy curry, taste and adjust seasoning, then serve.
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