- 12 shallots, peeled
- 5 cm (2 in) fresh ginger
- 10 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 2 dried red chillies, cut into lengths
- 150 g (½ cups) grated fresh coconut
- 1 chicken, skinned and washed, cut into serving pieces
- 5 tablespoons oil
- 1 cinnamon stick
- 5 cloves
- 8 cardamom pods
- 1 teaspoon cumin
- 1 onion, finely sliced
- 150 g (1 cup) diced fresh or canned tomatoes
- 1 teaspoon turmeric powder
- 250 ml (1 cup) water
- ½ teaspoon salt
- 50 g (1 cup) coriander leaves, chopped
1 Grind the shallots, ginger, garlic, cumin, black peppercorns, dried chillies and grated coconut in a blender until fine, adding a bit of the oil if necessary to keep the mixture turning. Add the spice mix to the chicken pieces in a bowl and coat well. Set aside to marinate for 20 minutes.
2 In a large pot, heat the oil and stir-fry the cinnamon, cloves, cardamons and cumin until aromatic. Add the onion and stir-fry over low heat until golden brown, about 3 minutes. Stir in the tomatoes and continue to cook until the oil separates, about 5 minutes.
3 Add the chicken pieces with the marinade and the turmeric powder, stirring well to blend the chicken with the cooked spices, about 2 minutes.
4 Add the water and salt and cook until the chicken is tender, about 20 minutes.
5 Garnish with the coriander leaves and serve.
Serves 4-6
Preparation: 35 mins
Cooking time: 40 mins
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