Ingredients:

• Chicken – 1 kg
• curry powder – 4 tbsp
• flour (maida) – 4 to 5 tbsp
• Garlic – 2 tsp, sliced
• Ginger – 2 tsp, sliced
• Onion – 1 cup, chopped
• Tomato puree – 2 tbsp
• oil to deep fry
• salt to taste

Method:

1. Cut the legs and breast of chicken into joints.
2. Rub with salt and 2 Tbsp of curry powder.
3. Roll in 2 Tbsp of flour.
4. Cook remaining chicken with 2 cups of water, salt and pepper to taste.
5. Drain and reserve the stock.
6. Shred the chicken meat and use in sandwiches or other recipe.
7. Heat oil for deep frying. Fry chicken joints till golden brown.
8. Heat 4 Tbsp of the oil in which chicken was fried.
9. Add garlic and ginger, fry till fragrant.
10. Add onion, fry till golden brown.
11. Add remaining curry powder, tomato puree and ½ cup of chicken stock.
12. Cover and simmer till the chicken is cooked.
13. Mix remaining flour with remaining stock and add to the chicken.
14. Taste and add more salt if needed. Simmer till the sauce is thick.
15. Serve hot with steamed rice, bread rolls or pulao