6 large Chicken thighs (I used about 900gm of chicken cut into bite size with skins removed)
ground pepper to season the chickens
salt to taste
4 cloves of garlic
50gm piece of ginger
1 small to medium size of onion
2small red chillies - the fiery ones.
3tsp groundnut or vegetable oil
1 tsp of brown mustard seeds
1 tsp of cumin seeds
1/2 tsp of ground tumeric powder
1 tbsp of ground coriander lightly heaped
5 medium sized tomatoes (600gm)
100ml of water
3tsp of garam masala
juice from 1 lime
1 small bunch of coriander leaves
- Season the chicken with salt and ground coriander and set aside.
- Peel and crush garlic, peel and grate ginger and mix together
- Peel and finely chop the onion.
- Warm oil in a wok or frying pan, add the cicken and fry on both sides until the skis is pale gold.
- Lower the heat, cover and leave to cook for 10-12 mins until it is almost cooked through.
- Pierce the thickest part with a metal skewer; if the jices are clear then it is ready.
- If there is any of blood, continue cooking for a few more minutes.
- Remove the chicken to a plate and discard the oil (though I skip this part,) but do not wash the pan (as there is much flavour stuck to the bottom)
- Return the pan to the heat and add the garlic and ginger paste, stirring to prevent burning and to mix the pan-stickings.
- Add the mustard and cumin seeds, finely chopped chillies, tumeric, tumeric and coriander and fry briefly, then add the chopped onions and leave to cook over a moderate heat with the occasional stir, for 5 minutes or so.
- Finely choped the tomatoes, losing as little of their jice as you can. (note from the article chef: I find cutting them one at a time, putting each one into the pan immediately it is cut, helps)
- Add the chooped tomatoes to the pan, simmering over amoderate heat and stirring from time to to time.
- leave for 5 minutes before puring in the water, the garam masala and alittle salt.
- Bring to the boil, stir, and leave to simmer for a couple of minutes before returning the chicken to the pan.
- Simmer for 5 minutes or so until the cicken is hot and then add the lime juice and chopped coriander and serve.