Ingredients Jump to Instructions ↓

  1. 2 1/4 lbs 1021g / 36oz Chicken pieces

  2. 4 tablespoons 60ml Cooking oil

  3. 1 teaspoon 5ml Cumin seeds

  4. 1 teaspoon 5ml Onion - finely chopped (large)

  5. 1 Cub root ginger - peeled and finely chopped

  6. 2 Dried red chillies - up to

  7. 3 2 Cinnamon sticks - broken up

  8. 2 Black cardamoms - split open the top of each pod

  9. 4 Whole cloves

  10. 10 Allspice seeds

  11. 1/2 teaspoon 2 1/2ml Ground turmeric

  12. 1 teaspoon 5ml Paprika

  13. 5 Floz warm water

  14. 1 1/4 teaspoons 6 1/3ml Salt or to taste

  15. 2 Ripe tomatoes - skinned and chopped

  16. 2 Fresh green chillies - whole

  17. 1 tablespoon 15ml Ground almonds

  18. 2 tablespoons 30ml Chopped coriander leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut each chicken piece - separate leg from thigh and cut each breast in two. Heat the oil over medium heat and fry the cumin seeds until they pop then add the onions, ginger, garlic and red chillies. Fry until the onions are soft but not brown, stirring frequently. Add the cinnamon, cardamom, cloves and allspice, stir and fry for 30 seconds. Stir in the turmeric and paprika and immediately follow with the chicken. Adjust heat to medium high and fry the chicken until it changes colour, 5-6 minutes, stirring frequently. Add the water and salt. Bring to the boil. Cover the pan and simmer until the chicken is tender, about 30 minutes. Add the tomatoes, green chillies and the ground almonds. Stir and mix well. Cover the pan and simmer for a further 6-8 minutes. Stir in half the coriander leaves and remove the pan from the heat. Transfer the chicken to a serving dish and garnish with the remaining coriander leaves. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network /


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