Made with a very fragrant selection of spices, this dish is sure to become a firm favourite.
1 onion, peeled and chopped
3 tbsps oil
2.5 cm (1 inch) piece cinnamon stick
1 bay leaf
6 cloves
Seeds of 6 small cardamoms
2.5 cm (1 inch) piece fresh ginger, grated
4 cloves garlic, crushed
1.5 kg (3 lb) roasting chicken, cut into 8 - 10 pieces
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
400 g (l4 oz) canned tomatoes, chopped
1 tsp salt
2 sprigs fresh coriander leaves, chopped 2 green chillies, halved and seeded
3 tbsps oil
2.5 cm (1 inch) piece cinnamon stick
1 bay leaf
6 cloves
Seeds of 6 small cardamoms
2.5 cm (1 inch) piece fresh ginger, grated
4 cloves garlic, crushed
1.5 kg (3 lb) roasting chicken, cut into 8 - 10 pieces
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
400 g (l4 oz) canned tomatoes, chopped
1 tsp salt
2 sprigs fresh coriander leaves, chopped 2 green chillies, halved and seeded
method
1. In a large saucepan, fry the onion in the oil, until it has softened. Add the cinnamon, bay leaf, cloves, cardamom seeds, ginger and garlic. Fry for 1 minute.
2. Add the chicken pieces to the saucepan. Sprinkle the chilli powder, ground cumin and coriander over the chicken in the pan. Fry for a further 2 minutes, stirring continuously, to ensure the spices do not burn.
3. Stir in the remaining ingredients, mixing well to blend the spices evenly Cover the pan and simmer for 40 - 45 minutes, or until the chicken is tender.
2. Add the chicken pieces to the saucepan. Sprinkle the chilli powder, ground cumin and coriander over the chicken in the pan. Fry for a further 2 minutes, stirring continuously, to ensure the spices do not burn.
3. Stir in the remaining ingredients, mixing well to blend the spices evenly Cover the pan and simmer for 40 - 45 minutes, or until the chicken is tender.
serving amount
serves 4 - 6
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