Instructions: Mix together 250 mL custard apple puree (from 2 small to medium custard apples or 1 large one), 200 mL thick plain yoghurt (a low-fat variety is fine) and 3 tablespoons caster sugar. Set aside.

Heat a little olive oil in a large pan with a lid and brown 8 chicken pieces.

Meanwhile, slice 3 large onions and chop 4 cloves of garlic finely. Remove the chicken pieces from the pan and cook the onions and garlic gently until golden.

Add 125 mL strong chicken stock and stir to deglaze the pan, return the chicken to the pan, cover and simmer until the chicken is tender and the juices run clear when the thickest portions are pierced with a skewer - about 45 minutes to an hour.

Remove the chicken pieces to a serving dish. Add the custard apple mixture to the liquid remaining in the pan, stir well and season to taste. Heat the sauce but do not let it.boil. Pour over the chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.