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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Super, easy dish to cook. Good to serve when entertaining as the thick spice mix clings to the chicken. Ingredients:
3 lbs skinless chicken pieces |
3 onions, chopped |
8 fluid ounces water |
1 inch fresh gingerroot, grated |
4 garlic cloves, chopped |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon ground caraway |
1/2 teaspoon turmeric |
1/2 teaspoon chili powder |
2 cinnamon sticks, 2-inch long broken up |
2 black cardamom pods, split open |
4 cloves |
5 tablespoons oil |
1 teaspoon salt |
1 tablespoon tomato puree |
2 fresh green chilies, sliced |
2 tablespoons fresh coriander leaves |
Directions:
1. Cut the chicken joints into two.
2. Put the chicken in a large pot with half of the onions, water, ginger, garlic, coriander, cumin, caraway, turmeric, chilli powder,cinnamon, cardamoms and cloves. Bring to the boil, stir, cover with a lid, reduce heat to medium and simmer for 20 minutes.
3. In a separate pan heat the oil and fry the rest of the onions, till golden.
4. With a slotted spoon remove the chicken and add to the fried onions. Retain the cooking water. Fry till the chicken is brown.
5. Add half of the cooking liquid to the chicken and fry for 5 mins, add the remaining liquid and fry for 5 minutes
6. Add the salt and tomato puree with the green chillies and coriander leaves, fry for 5 minutes.
7. Serve with boiled rice and Tarka Dhal.
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