Ingredients

• 4 x Chicken Thighs, bone in

• Olive oil

• 1 x Medium onion - diced

• 2 x Cups home made style chicken stock - see important note

• 3 x Whole fennel bulbs - peeled and diced

• 2 x Tablespoons grated ginger

• 4 x Garlic cloves - finely diced

• 2 x Teaspoons garam masala

• 1/2 x Cup thickened cream

• 1 x Tablespoon lemon juice

• 1/4 x Teaspoon black pepper

• 1/2 x Cup pressed chopped flat leaf parsley

• Salt to your preferrence or diet

Preparation

Lightly cover your chicken thighs with a little olive oil then season with the salt and black pepper. Next In a medium hot pan add a little olive oil and brown the chicken on all sides then set aside.

Now add the onion, garlic, ginger and fennel to the pan and cook down until soft and caramelised. Then add the garam masala and chicken stock and stir well.

Next add the cream, stir well then return the chicken to the pan. Cook until chicken is starting to be firm then add the lemon juice and parsley and stir to bring everything together. Make sure the chicken is not over cooked.

Important: A quality rich home made style chicken stock is essential. There are several true chicken or vegeatable stocks available in speciality stores but best avoid the over salted cardboard stocks in the supermarkets.