Ingredients
1 kg of skinless chicken pieces
2-3 tablespoons cooking oil
1 med/large onion thinly sliced
½ -1 tin peeled/sliced/chopped tomatoes (depending
on your preference)
2 bay leaves
4 cardamoms
2 cloves
2 medium sticks cinnamon
3-4 cloves garlic (crushed)
1-1½ inches fresh ginger (crushed)
1 sprig curry leaves
3 tablespoons Spice Emporium medium wet masala
½ teaspoon turmeric powder
1 teaspoon garum masala
¾ teaspoon salt
Bunch fresh coriander (for garnishing)
Optional:
1½ to 2 cups of peas
potatoes
Method
1. Heat oil in a large pot.
2. When oil is hot, put cinnamon sticks, bay
leaves, cloves and cardamoms into the oil
for about 30 seconds until the aromas start to appear.
3. Add onions and cook very gently until they
are soft and translucent – but not
browned. Be careful
the onions do not catch the bottom of the pan.
4. Then add the masala and the turmeric –
again being careful that it does not catch
the bottom of the pan. Cook gently for about a minute until
the aromas of the powders
start to rise.
5. Add the salt.
6. Then add the crushed garlic and ginger. Cook
gently for a minute or so.
7. Add the tomatoes and stir until the tomatoes
and the masala blends and a gravy appears.
8. Add the chicken and stir around well to coat
the pieces.
9. If you want to add peas or potatoes, do so
at this stage.
10. Cover and simmer very gently for 30-45 minutes (or until
the chicken is cooked) stirring
every so often. Be car
