|
Ingredients
|
Quantity
|
|
Spice
paste:
|
|
|
Dried red chillies – broken into halves
|
8 to 10
|
|
Coriander seeds
|
3 tbsp
|
|
Fennel seeds
|
1 ½ tsp
|
|
Black pepper corns
|
1 ½ tsp
|
|
Poppy seeds
|
1 ½ tsp
|
|
Garlic cloves – peeled and roughly chopped
|
5
|
|
1 ½ “ fresh ginger – peeled and roughly
chopped
|
1 pcs
|
|
Ground turmeric
|
½ tsp
|
|
Salt
|
1 ½ tsp to 2
|
|
Cooking oil
|
5 tbsp
|
|
Bay leaves
|
3
|
|
Cardamom pods
|
5
|
|
Cinnamon stick – broken
|
1”
|
|
Fennel seeds
|
1 tsp
|
|
Cloves
|
3
|
|
Dried lentils – yellow
|
1 ½ tsp
|
|
Onion – peeled , chopped
|
2 medium
|
|
Tomato – chopped
|
1 large
|
|
Chicken pieces
|
2 ½ pounds
|
Make the
spice paste: heat 1 tablespoon of the
oil over medium high heat in a small frying pan, when hot, add the chillies,
coriander seeds, fennel seeds, black peppercorns and poppy seeds. Fry briefly
until roasted. Put them in the spice grinder and grind to a powder. Empty the
lot into a blender, ad the garlic, ginger, turmeric and salt to the blender,
along with 6-8 tablespoons water. Blend until you have a smooth paste.
Heat the remaining oil in a large saucepan over medium high heat.
When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and
lentils. Stir and fry briefly until the lentils turn reddish.
Add the onions and fry until they are soft.
Add the spice paste, fry for about five minutes, adding water if
necessary t stop it sticking.
Add the tomato, fry some more
Add the chicken and make sure it is well mixed in. Add about 2
cups of water - enough to cover. Bring to the boil, then simmer on low until
chicken is cooked. - 20 minutes
