Fried Curried Chicken Legs with Sauce

Chicken legs 10
Onions 3 oz
Tomatoes 1lb
Ghee (or butter) 3 oz
Yoghurt 5 fl oz
Garlic cloves 4
Ginger 1 oz
Cumin Powder 1 tsp
Cayenne Pepper 1 tsp
Fennel Powder pinch
Garam Masala 2 tsp
Juice of 1 Lemon
Coriander 1 oz
Water 5 fl oz
Salt to season

1. Finely chop onions, garlic and ginger.
2. Wash and finely chop the coriander.
3. Cut the tomatoes up, skin and de-seed.
4. Dry the chicken legs and sprinkle with salt.
5. Heat the ghee (or butter) add the chicken legs and fry until golden brown. Remove from the ghee and keep warm.
6. Heat the ghee (or butter), add the onion, garlic and ginger paste, fry until onions are soft and golden brown.
7. Reduce the heat, add the cumin, turmeric, coriander powder, cayenne pepper, fennel and a dash of water, cook for 2 minutes.
8. Stir in the tomatoes, yoghurt, and half the coriander.
9. Increase the heat to moderate, add the chicken legs and remaining water and bring to the boil. Turn the chicken legs in the sauce, sprinkle with garam masala, cover and simmer for 20 minutes.
8. Sprinkle with lemon juice and the rest of the coriander to serve.

We served it with some chopped vegetables cooked in lots of butter and garam masala, and some basmati rice. It went down pretty well when it was our turn to host Tuesday dinner :)