Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boned chicken thighs cut into 2 inch
-- cubes
1 tablespoon lemon juice
1 teaspoon salt or to taste
1 large 8oz onion -- roughly chopped
2 long -- slim dried red
-- chillies, roughly
-- chopped, up to 3
4 tablespoons sunflower -- corn or vegetable
-- oil
2 red onions -- finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
8 ounces fresh tomatoes -- skinned and chopped
-- or canned chopped
-- tomatoes
with the juice
1 tablespoon tomato puree
2 2 inch piece cassia bark or cinnamon -- halved
-- sticks
2 black cardamom pods -- split the top of
-- each pod
4 whole cloves
8 floz warm water
1 tablespoon chopped fresh mint leaves or 1tsp dried
-- mint
4 whole fresh green chillies -- up to 5
3 tablespoons chopped coriander leaves |
Preparation:
Put the chicken in a mixing bowl and add the lemon juice and salt. Mix
thoroughly, cover the bowl and set aside for 15-20 minutes. Put the onion
and red chillies with 2-3tbsp of water in a blender or food processor and
make a puree.
Heat the oil in a saucepan over a medium heat and fry the red onions until
they soften (5-6 minutes). Stir frequently to ensure even cooking. Add
the pureed ingredients, ginger and garlic and fry for 4-5 minutes,
stirring frequently.
Add the coriander, cumin and turmeric, stir and fry for 30 seconds and add
the tomatoes. Stir-fry for 2-3 minutes and add the chicken. Increase to
high and stir-fry the chicken for 4-5 minutes, or until it loses its pink
colour.
Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry
for 30 seconds and add the water. Bring to the boil, reduce heat to low
and cover the pan. Cook for 15-20 minutes stirring occasionally.
Remove the lid and increase heat to medium. Add the mint, fresh chillies
and coriander leaves. Stir-fry for 1-2 minutes, remove from the heat and
serve. |