Ingredients:

• 1 kg – chicken, jointed and cut into medium-sized pieces
• A small bunch of coriander leaves, washed and chopped
• 2 – large onions, chopped
• 2 – tomatoes, chopped
• 1/2 tsp – Turmeric powder
• 2-3 tsp – chilli powder
• 2 – Cloves
• 2 – Cinnamon
• 2 – Cardamoms
• 1 – Bay Leaf
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 3 tbsp – oil
• salt to taste
• 1 tsp – cumin powder
• 4 tbsp – thick Coconut Milk

Method:

1. Heat oil in a pan and add the onions. Fry until golden brown.
2. Add the cloves, cinnamon, cardamoms, bay leaf, tomatoes, ginger paste and garlic paste and saute for a few minutes.
3. Now add the chicken, salt, chilli powder, turmeric powder and cumin powder and fry for some time until the mixture oozes oil
4. Add the coconut milk and sufficient water and cook until the chicken is done and the gravy is thick.
5. Serve garnished with coriander leaves.
6. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White