Hearty Eid celebrations

oil in a pot. Brown the chicken. Remove from pot. Fry onions until golden and soft. Blend the spices, yoghurt, tomato purée and chicken together in a bowl. Add to the onions. Add the milk and bay leaves and simmer for 15 minutes, stirring occasionally. Add the chicken. Turn the chicken pieces over and simmer for another 15 minutes.

Mix the flour with the cream. Add to chicken. Cook for a further 10-15 minutes.

Garnish with fresh coriander.