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1.25 kg (2.5 lb) chicken
3 tbsp ghee or butter
1 large onion, minced
2 cloves garlic, minced
1 cm (1/2 inch) piece fresh ginger, minced
1 tsp turmeric powder
2.5 tsp coriander, ground
3 cloves
1 tsp chili powder
1.5 tsp sugar
1 tsp crushed peppercorns
1.5 tsp cumin, ground
1 bay leaf
1 cup water
1 tomato, chopped
30g (1 oz) sultanas, soaked in water
3 tbsp thick cream
2 hardboiled eggs, chopped
30g (1 oz) roasted, slivered almonds |
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Method :
Clean
chicken, chop into medium sized pieces.
Heat
ghee or butter and gently fry onion, garlic and ginger for 3 minutes, then
add turmeric, coriander, slightly crushed cloves, chili powder, sugar,
peppercorns, cumin and bay leaf. Saute for 2 minutes, then put in chicken
pieces. Turn heat up slightly and cook, stirring frequently, until chicken
takes on a good color.
Pour
in 1/2 cup water, turn heat down and simmer for 10 minutes. Add tomato and
drained sultanas and another 1/2 cup water. Cover and cook until chicken
is very tender. Stir in cream and chopped boiled eggs. Heat through, then
spoon onto a serving dish. Garnish with slivered almonds.
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