Chicken thighs and legs are the best cuts for this dish – still on the bone.
4 chicken thighs and legs
2 tblspns Country Cuisine Kasoundi
2 tblspns natural yogurt
4 ripe tomatoes
1 red skinned onion
1 lemon cut into wedges.
Mix together the Country Cuisine Kasoundi and yogurt in a large bowl. Remove skin from the chicken and with a sharp knife make two or three slashes on each piece. Add chicken to Kasoundi mix and turn to coat well. Cover with plastic wrap and leave for at least 30 minutes or you can leave it overnight.
Dice the tomatoes and thinly slice the onion, combine in a serving bowl.
Heat a non-stick pan and add the chicken portions – retain the marinade. Turn chicken after about 8 minutes and add the remainder of the marinade. Cover pan and reduce heat, cook for 20 minutes. When cooked allow dish to stand for 5 minutes before serving.
Serve with basmati rice, tomato and onion and pappadams.