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Author Deidre/Mary Peterson

Origin India

A touch of the portuguese influence in Kerala, South India
 

INGREDIENTS

1 full chicken cleaned and cut at joints - further into two inch sized bits.
3 large onions diced into thin wedges
2 large tomatoes diced
1 inch piece ginger chopped fine
1 tablespoon black pepper powder
1/4 teaspoon red hot chilly powder
1 inch piece cinnamon powdered
4 cloves crushed
4 tablespoons vinegar
1/2 teaspoon tumeric powder
1/2 cup vegetable or canola oil
1 sprig curry leaves.
Salt to taste.

METHOD

1. Wash the cut pieces of chicken and drain well In a wok pour all the oil and fry onions until glacy and semi brown, add the tomatoes and fry until blended- you may splash water so that the blend does not get burnt.

2.Add the ginger, and stir with the pasty blend until cooked -gradually add all other ingredients , but the vinegar should be added spooonful at a time, finally add the salt to taste

3. Lastly add the chicken and keep mixing well until the thick paste gets coated well over the chicken and you can get the smell of the flavours.You will notice that water will automatically come out of the chicken once the salt is added-During the whole process you should have your flame on low - finally add 3/4 tea cup of water and simmer until chicken is well cooked - stir once in a while-

4. Finally add an additional sprig of curry leaves. Serve with rice or chappaties and a tomatoe and cucumber salad of your choice.

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