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1
3 tbsp
2 tbsp
1 tbsp
1 tbsp
3 tbsp
1/2 tsp
5
6
3
1/2
1
1
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chicken, cut into 8-10 pieces
oil
curry powder
chili powder
black pepper
cumin seeds - dry roasted and blended till
fine
turmeric
sprigs coriander leaves
spring onions - chopped fine
large onions
pod of garlic
thumb-sized ginger - blended to a paste
cinnamon stick
salt to taste |
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Method :
Heat oil in a wok. Fry the cinnamon stick until it
crackles. Add the blended paste and salt and
cook for 20 minutes until it turns brownish. Add the curry, chili powder and
turmeric. Cook for 15 minutes until
fragrant. Place the dry roasted and blended
items, and chicken. Cook for 20 minutes or until
chicken softens. Slow down the heat and cook the
chicken for another 15 minutes before adding the coriander and
spring onions. Best eaten hot with chapati or
rice.
Serves 6
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