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Ingredients
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Quantity
|
|
Boned chicken thighs – 2” cubes
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1 ½ pounds
|
|
Lemon juice
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1 tbsp
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|
Salt or to taste
|
1 tsp
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|
Onion – roughly chopped
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1 large (8 oz)
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|
Slim dried red chillies – roughly chopped
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2 long
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|
Sunflower oil or corn oil or vegetable oil
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4 tbsp
|
|
Red onions – finely chopped
|
2
|
|
Ginger paste
|
1 tbsp
|
|
Garlic paste
|
1 tbsp
|
|
Ground coriander
|
1 tbsp
|
|
Ground cumin
|
2 tsp
|
|
Ground turmeric
|
1 tsp
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|
Fresh tomatoes – skinned and chopped or
canned chopped tomatoes with the juice
|
8 ounces
|
|
Tomato puree
|
1 tbsp
|
|
2” cassia bark cinnamon – halved sticks
|
2 piece
|
|
Black cardamom pods – split the top of each
pod
|
2
|
|
Whole cloves
|
4
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Warm water
|
8 ounces
|
|
Fresh mint leaves – chopped
|
1 tbsp
|
|
Fresh green chillies
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4 up to 5
|
|
Coriander leaves – chopped
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3 tbsp
|
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 2-3 tbsp 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.
