INGREDIENTS
1Whole chicken cut into pieces
2 tsp of crushed ginger
2 tsp crushed garlic
2 green chillies chopped
1 onion chopped
Vegetable cooking oil
Juice of one lemon
2 tomatoes diced
1 tsp cumin seeds
1 tsp tomato paste
1tsp curry powder
salt to taste
2 cups thick coconut milk
Pepper (optional)
Fresh chopped dhania/coriander
METHOD OF PREPARATION
- Wash the pieces of chicken then place them in a cooking pot. Toss in the ginger, garlic, salt, lemon juice, chillies cover and let it marinate for about 1 or 2 hours.
- Grill the chicken pieces in a charcoal jiko or oven for about 30 minutes.
- In a cooking pan heat the vegetable oil then saute the onions until they turn light brown, add the tomatoes and simmer until they are cooked. Add the tomato paste, simmer for another one minute then add the curry powdeer, cumin seeds then stir thoroughly.
- Add the coconut milk and the remaining marinade you used for the chicken into the mixture and simmer for about 5 minutes. Put in the grilled chicken pieces and let it simmer for another 20 minutes stirring and adding more water as required.
- Stir in the coriander then adjust seasoning with salt and pepper. Serve with with rice or chapatti.
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