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Ingredients
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 1 medium chicken, cleaned and cut into small pieces
- 4 tomatoes, finely chopped salt
- For the spice paste
- 1 large bunch of fresh coriander leaves, roughly chopped
- 1 large onion, roughly chopped
- 10 fresh green chillies
- 5 garlic cloves
- 5cm/2in piece of fresh root ginger, chopped
- 2 cinnamon sticks, about 5cm/2in each
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon peppercorns
- 1 teaspoon poppy seeds
- 1⁄4 teaspoon ground turmeric
- 2 cardamom pods
- 2 cloves
Instructions
- Put all the ingredients for the spice paste in a blender or food processor,
and work to a very fine paste. Set aside. - In a large saucepan, heat the oil over a medium heat. Add the onions
and sauté for 5 minutes or until the onions are golden brown. Stir in the
spice paste, reduce the heat and cook for a further 5 minutes. - Add the chicken, tomatoes and a little salt, and mix well. Cover and
cook gently for 15 minutes, stirring occasionally. - Remove the lid from the pan and continue cooking, uncovered, for a
further 5–10 minutes until the chicken is done. Serve hot
