Chicken Curry On The Bone
(enough for 4 small portions)
1 whole chicken on the bone (chopped into pieces)
Oil (enough to cover bottom of pan)
3 onions, thinly sliced (medium size)
Fresh Ginger paste (1 inch)
Bulb of fresh garlic ( into a paste )
3 tomatoes chopped or half a tin of chopped tomatoes.(200g)
¾ tsp salt (as to your taste)
1 tbsp.Amaali mixed basaar
3-4 green chillies (optional)
1 tbsp. garam masala
small bunch chopped coriander
4 cups of boiled water
Place oil in pan. Once oil is hot add sliced onions, fry onions until soft, slightly caramelised.
Using pestle and mortar grind garlic, ginger, and add to the onions add 1 tsp of garam masala, fry ingredients until golden brown. (this is important to get a good colour for curry).
Add fresh tomatoes and cook until soft,
Add mix basaar and salt, fry ingredients for 10-15 minutes, until ingredients have changed colour to dark maroon,(add water when required, avoid spices from burning).Put in finely chopped chillies . When all is mixed together, place in chicken and fry until lightly browned ,place in half of chopped coriander.
Once the chickens juice has disappeared add water, garam masala and remaining coriander, cover and cook for about 20 minutes or until chicken is cooked thoroughly.
And serve with naan /chappatis or rice
HINT: when adding mixed basaar to ingredients cook on medium heat stirring constantly.
If you prefer Garam masala and coriander can be added 5 minutes before the curry is done.