Method :
Dried-fry all the spice paste ingredients up to and including the peanuts,
then grind them in a spice grinder. Transfer to a bowl and mix in the
remaining ingredients. Spread the mixture over the chicken pieces, cover
and leave to marinate overnight.
Heat the oil in
a balti pan or wok, then add the curry leaves and cumin seeds. Cook for 10
seconds, then add the chicken and cook for 15 minutes, turning once or
twice. Cover and cook for a further 15-20 minutes or until the chicken is
tender, adding a little water from time to time to keep the chicken moist.
Leave over a very low heat for a few minutes before serving, garnished
with the onion rings and some shredded curry leaves.
Serves 4-6
This one isn't for the fainthearted. The
best drink to serve with a really hot curry is a
lassi (Indian yogurt drink) as this will help to cool down the taste
buds.
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