Tandoori Chicken

To prepare this flavourful dish, we marinated the chicken in a store-bought Tandoori sauce, allowing the spices to penetrate deeply. Marinating overnight, or at least for several hours, ensured the chicken absorbed traditional Tandoori spices like garam masala, cumin, coriander, and paprika.

Next, we softened onions by sautéing them until translucent and golden, adding depth and sweetness to the dish. The marinated chicken was then placed in Morg's pot with the onions, covered with water for even cooking, and slow-cooked for four hours to achieve tenderness and flavour absorption.

Chopped coriander stems and coconut cream were added for freshness and creaminess, balancing the spices. After simmering for an additional hour, the dish was rested for an hour, allowing the flavours to meld perfectly. The result was a rich, aromatic Tandoori chicken, bursting with flavour and inviting aromas.

Slow-Cooked Tandoori Chicken with Coconut Cream

Ingredients:

• 600g chicken pieces, marinated in store-bought tandoori sauce (overnight or for several hours)

• 1 large onion, finely chopped

• 2 cups water (enough to cover the chicken)

• 1 bunch coriander stems, finely chopped

• 1 can (400ml) coconut cream

• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: Begin by marinating the chicken pieces in the tandoori sauce. For the best results, marinate overnight, but a few hours will also work.

2. Prepare the Onions: In a Morg's Pot, soften the finely chopped onions over medium heat until they become translucent and aromatic.

3. Cook the Chicken: Once the onions are softened, add the marinated chicken to the pot. Pour in enough water to just cover the chicken, then lower the heat and let it simmer.

4. Slow Cooking: Cover the pot and cook the chicken on low heat for 4 hours, stirring occasionally to prevent sticking. We cooked ours on Morgs camp oven cooker

5. Add Coriander and Coconut Cream: After 4 hours, stir in the finely chopped coriander stems and coconut cream. Let the dish cook for an additional hour, allowing the flavours to meld.

6. Rest: Once cooked, remove the pot from heat and let the dish rest for 1 hour to let the flavours develop further.

7. Serve: Serve hot with rice or naan bread, and garnish with fresh coriander leaves if desired. Yogurt and of coarse chilly sauce for those that like their dishes to have some attitude