Ingredients:
4 chicken legs or 4 chicken thighs, quartered and skinned
1/2 fresh lemons, juice of
1 1/4 teaspoons salt, to taste
1 inch fresh ginger, peeled,washed,roughly chopped and pureed
4 -5 cloves garlic, peeled,washed,roughly chopped and pureed
2 medium onions, peeled,washed,roughly chopped and pureed
4 tablespoons pure wesson canola oil or 4 tablespoons sunflower oil
1 inch cinnamon sticks, halved
4 green cardamoms
4 cloves
1 teaspoon paprika or 1 teaspoon mild chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon black peppercorns, coarsely crushed
225 ml lukewarm water
250 g undrained chopped canned tomatoes
Directions:
Cut each chicken quarter into 3 pieces.
If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
Apply lemon juice and salt to the chicken.
Keep aside.
Heat oil in a large pan.
Toss in the cinnamon, cardamoms and cloves.
Let these sizzle gently on medium flame until the cardamom pods have plumped up.
Add the ginger-garlic and onion puree.
Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
Lower flame and stir-fry for 4 minutes.
Add the paprika or chilli powder, turmeric powder and the corriander powder.
Mix well and then stir in the tomatoes.
Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
Add the black pepper and the chicken.
Cook on high flame until the chicken is tender and cooked{ready to eat}.
Add the water, mix well, cover and cook on a simmer for 25 minutes.
Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
Remove from heat.
Serve hot with rotis and/or rice.
Enjoy!
Servings: 4
Time preparation: 30 min.
Time total: 75 min.