|
Ingredients
|
Quantity
|
|
Chicken – cut to bite size
|
2 pounds
|
|
Oil
|
3 tsp
|
|
Onion – sliced
|
2
|
|
Cloves
|
3
|
|
Cinnamon stick
|
1
|
|
Fennel seeds
|
1 tsp
|
|
Turmeric powder
|
½ tsp
|
|
Salt
|
to taste
|
|
To make
the paste:
|
|
|
Cashewnuts
|
1 tbsp
|
|
Grated coconut
|
2 tbsp
|
|
Hot green chilli peppers
|
3
|
|
Coconut milk
|
½ can
|
|
Cardamom powder
|
1 pinch
|
How to
Prepare:
Add oil to a wok or large frying pan and heat. Add cloves,
cinnamon stick, fennel seed, and brown. Add onions and turmeric powder, and
cook for 5 minutes on medium heat.
Add chicken and salt, and cook until done. Add paste and bring to
boil.
Turn-off heat and garnish with Chinese parsley
