|15 ml||black peppercorns — whole|
|15 ml||coriander — seeds|
|15 ml||cumin — seeds|
|1||onion — large, chopped|
|8||chicken thighs — cut in half|
|3||garlic — cloves, crushed|
|3 cm||fresh ginger — peeled, finely chopped|
|15 ml||fennel — ground|
|15 ml||chillies — powder|
|5 ml||cinnamon — ground|
|125 ml||water — boiled|
|fresh coriander — handful, chopped|
|double cream plain yoghurt mixed with 5ml cumin and seasoned with salt, pepper and sweetened with sugar)|
1 Toast the peppercorns,coriander seeds and cumin seeds in a dry, hot pan for about 3-5 minutes, but make sure they don’t burn.
Remove and crush using a mortar and pestle until fine.
2 Heat the oil in a large saucepan over medium heat and sauté the onion until soft and translucent.
Add the chicken, garlic and ginger and cook for another 2 minutes.
3 Add the spices from the mortar, the ground fennel,chilli powder, ground cinnamon and sugar.
Pouri n the water and reduce the heat to low.
Season with salt, put the lid on and simmer for 20 minutes until the chicken is cooked through.
Add more wateri f needed.
4 TO SERVE
Serve with chopped coriander ,paratha and spiced yoghurt.
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