Chicken With Whole Spices

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Chicken pieces
4 tablespoons	60ml	Cooking oil
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Onion - finely chopped (large)
1		Cub root ginger - peeled and finely chopped
2		Dried red chillies - up to 3
2		Cinnamon sticks - broken up
2		Black cardamoms - split open the top of each pod
4		Whole cloves
10		Allspice seeds
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Paprika
5		Floz warm water
1 1/4 teaspoons	6.3ml	Salt or to taste
2		Ripe tomatoes - skinned and chopped
2		Fresh green chillies - whole
1 tablespoon	15ml	Ground almonds
2 tablespoons	30ml	Chopped coriander leaves

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 http://www.cfn.co.uk/

Source:
Madur Jaffries' Indian Cooking

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