Ingredients

• 4 tbsp desiccated cocnut
• 2/3 c boiling water
• 8 chicken thighs
• 1 tbsp oil
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 2 sticks celery, thinly sliced
• 2 tbsp flour
• 1 c stock
• few strands saffron (or 1/4 tsp tumeric)
• 1/2 tsp ground coriander
• 3 tbsp yogurt
• celery leaves to garnish

Directions

1. Mix coconut and water in a small bowl- let stand for 10 minutes.

2. Season chicken lightly and brown. Transfer to a casserole.

3. Fry onion, garlic and celery in same oil until soft, then stir in the flour and cook for one minute.

4. Add stock, followed by the coconut mixture and bring to the boil.

5. Stir in saffron and cariander- season to taste.

6. Pour sauce over chicken, cover and cook at 180C for 40 minutes. (Or microwave on HIGH for 6 minutes, stir and cook a further 5-6 minutes).

7. Stir in the yogurt and return to the oven for 10 minutes. Spoon off any excess fat and garnish with celery leaves.

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