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Chili Chicken
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| Fry
a stick of cinnamon, 5 cardamon pods and 4 cloves in a little oil for about
two minutes on low fire. Add about 1 tbsp minced ginger and 1/2 tbsp minced
garlic and continue stirring. Add 1/2 tsp curcuma, 1/2 tsp. coriander, 1/2
tsp. cumin; chili powder and finely cut green chilies according to taste
(means as much as you can take), fry until spices release some fragrance.
Add 1 skinned chicken cut in 8 pieces. Toss for a few minutes. |
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| Add about 2 cups of chopped tomatoes
(tinned), black pepper and salt. Simmer covered on low heat until chicken
is nearly done (check from time to time if there is still enough liquid
in the pan, otherwise add a bit of water), then add 1cup of coconut milk.
Simmer uncovered for a few more minutes. |
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| Serve with peas pilaf, saffron rice
or plain basmati rice. A nice meal for guests if you serve some vegetable
pokora and a bowl of raita as side dishes. |
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