Preparation / Directions:
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.
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