8 boneless, skinless chicken thighs 1/2 onion, diced 2 celery stalks, diced 1 cup chicken stock 1 small can, tomato paste 4 tbsp Monsoon Balti spice 1 large tomato, large diced. fresh cilantro, chopped greek yogurt 4 tbsp margarine Sprinkle Balti spice on chicken thighs about four hours before cooking, cover and leave in fridge. Heat margarine in large skillet over medium high heat. Add chicken thighs. Brown well on both sides. Add celery and onion and stir until translucent. Add chicken stock and reduce heat to medium. (I used the wooden spoon to break the chicken thighs down into smaller pieces at this point). Allow to simmer about ten minutes until stock is starting to reduce. Add tomato paste and stir in. Reduce heat to low. If spice is too mild, add one or two more tsp of spice to personal taste and stir in well. Serve in large glass bowl (for best presentation of colours). Put a dollop of the greek yogurt in several sp...
Favorite recipes that I've made up and that I have tried. Sources range from various website recipe posts, cookbooks, a few of them I've been inspired to create by watching the numerous cooking shows on the TV Food Channels but most of them just come from being creative and off the top of my head.