|
Ingredients
|
Quantity
|
|
Chicken pieces
|
2 ¼ pounds
|
|
Cooking oil
|
4 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Onion – finely chopped
|
1 large
|
|
½” cub root ginger – peeled and finely –
chopped
|
1 piece
|
|
Dried whole red chillies
|
2 up to 3
|
|
2” long cinnamon sticks – broken up
|
2 piece
|
|
Black cardamom – split open the top of each
pods
|
2
|
|
Whole cloves
|
4
|
|
Whole all spices seeds
|
10
|
|
Ground turmeric
|
½ tsp
|
|
Paprika
|
1 tsp
|
|
Warm water
|
5 floz
|
|
Salt
|
¼ tsp or to taste
|
|
Ripe tomatoes – skinned and chopped
|
2
|
|
Green chillies (whole) – fresh
|
2
|
|
Ground almonds
|
1 tbsp
|
|
Chopped coriander leaves
|
2 tbsp
|
Cut each chicken piece - separate leg from thigh and cut each
breast in two.
Heat the oil over medium heat and fry the cumin seeds until they
pop then add the onions, ginger, garlic and red chillies. Fry until the onions
are soft but not brown, stirring frequently.
Add the cinnamon, cardamom, cloves and allspice, stir and fry for
30 seconds.
Stir in the turmeric and paprika and immediately follow with the
chicken. Adjust heat to medium high and fry the chicken until it changes
colour, 5-6 minutes, stirring frequently.
Add the water and salt. Bring to the boil. Cover the pan and
simmer until the chicken is tender, about 30 minutes.
Add the tomatoes, green chillies and the ground almonds. Stir and
mix well. Cover the pan and simmer for a further 6-8 minutes.
Stir in half the coriander leaves and remove the pan from the
heat. Transfer the chicken to a serving dish and garnish with the remaining coriander
leaves.
