1
1/2
1
10
1/2
3
2
-----
12
2
1/4
1/2
1/4
-----
2
2
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#
T
t
oz
in
cl
T
---
oz
t
c
t
t
---
T
T
|
Chicken meat (1)
Chili Powder (2)
Turmeric (3)
Onion
Ginger
Garlic
Coriander seed
-- Sauce
Tomatoes
Tomato Paste
Water
Salt
Pepper
---------------
Oil
Lime Juice
|
PREP - (25 min)
- Cut CHICKEN into pieces about 1-1/2 inches on a side. Tumble
with the Chili Powder and Turmeric and set aside.
- Cut ONION in quarters lengthwise and slice thin crosswise.
- Slice GINGER very thin and chop fine, Crush GARLIC and
chop fine. Pound both to a paste in a mortar.
- Grind Coriander to powder and add to Garlic mix.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Cut into 3/8 inch thick slices, and cut the slices
into quarters.
- Mix all Sauce items together, including Tomatoes.
- Squeeze LIME JUICE.
RUN - (30 min)
- In a kadhai, wok, or spacious sauté pan, heat Oil.
Stir in Onions and fry stirring over medium heat until a light
blonde color.
- Stir in Chicken and turn up the heat a bit. Fry stirring for
as long as you can without the fond that sticks to the pan getting
too dark. Light Chocolate is OK, Black is not.
- Stir in Garlic Mix until aromatic, then stir in
Sauce mix. Simmer covered until Chicken is fully cooked,
about 15 minutes. Scrape the fond up into the sauce.
- Stir in Lime Juice and take off heat.
- Serve hot with plenty of steamed long grain rice.
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