1 1/4 lb skinned chicken thighs, each cut
into 2 peices
1/4 tsp ground turmeric
1 1/4 tsps salt
3" fresh ginger, peeled & finely chopped
4-5 tbsps vegetable oil
1-2 dried chillies, broken into 2or 3 peices
3/4 tsp brown mustard seeds
3/4 tsp urad dal
1/2 tsp fennel seeds
2 small sticks cinnamon
5-6 garlic cloves, peeled & finely chopped
1 onion, peeled & sliced in fine rings
2 medium tomatoes, peeled and chopped
1/2 tsp cayenne pepper
lots of freshly ground black pepper
coriander to garnish
Instructions...
1) Put the chicken peices into a bowl and add the turmeric
and 1 tsp salt.
2) Chop the ginger finely and put into a blender along with
about 2 tbsps water.Blend to a paste. Squeeze the juice
through a strainer over the chicken, discarding the pulp.
Mix well. Cover and refrigerate for at least four hours
but preferably overnight.
3) Heat the oil in a wok over a medium heat. When hot add
the chillies, mustard seeds, urad dal , fennel and
cinnamon. Stir for a few seconds until the mustard seeds
pop.
4) Add the garlic and stir, then add the onion and stir and
saute until soft and just starting to brown. Add the
tomatoes and fry for 2-3 minutes.
5) Add the chicken and its marinade, cayenne pepper and the
remaining salt.Stir and fry on a high heat for about 6
minutes until browned. Cover, turn heat to low and cook
for 10-12 minutes, stirring occasionally.
6) Remove the cover and sprinkle in the black pepper. If
there is any liquid left turn up the heat and dry off
before serving. Sprinkle with freshly chopped coriander.
