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