Season the thighs and fry in a hot pan for two minutes with the Garam & Cumin
Remove from the pan
Sauté the onion, potato, squash then add the tomatoes and place back in the partridge thighs and simmer for 10 minutes
Add some stock if looking little dry
Add the fresh coriander
Spoon the spiced partridge into the bowl and serve with rice, indian flatbread and spiced aubergine.