1 chicken, cut at joints into pieces

1/4 cup water

1/2 tablespoon ground coriander

2 onions, finely chopped

1/2 tablespoon ground black pepper

2 chili peppers, split

1/2 tablespoon salt

12 tablespoons corn oil

1 cup yogurt

Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required. In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil, stirring constantly. Remove the yogurt from the heat and set aside. When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice. Serves 4-6 persons.