1 full chicken cleaned and cut at joints – further into two inch sized bits.
3 large onions diced into thin wedges
2 large tomatoes diced
1 inch piece ginger chopped fine
1 tbsp black pepper powder
1/4 tsp red hot chilly powder
1 inch piece cinnamon powdered
4 cloves crushed
4 tbsp vinegar
1/2 tsp tumeric powder
1/2 cup vegetable or canola oil
1 sprig curry leaves.
Salt to taste.
1. Wash the cut pieces of chicken and drain well In a wok pour all the oil and fry onions until semi brown, add the tomatoes and fry until blended – you may splash water so that the blend does not get burnt.
2. Add ginger, and stir with the pasty blend until cooked – gradually add all other ingredients, except the chicken. The vinegar should be added one spoonful at a time and add the salt to taste
3. Lastly, add the chicken and keep mixing well until the thick paste covers the chicken. You will notice the water will automatically come out of the chicken once the salt is added – During the whole process you should have your flame on low – finally add 3/4 cup of water and simmer until chicken is well cooked – stir once in a while-
4. Finally, add an additional sprig of curry leaves. Serve with rice or chapatis and a tomato and cucumber salad of your choice.
