Ingredients:
1 chicken cut into 12 pieces
3 cm fresh turmeric pounded with salt
Little pepper powder
Oil for deep frying
To Blend:
8 shallots
6 pips garlic
3 cm fresh ginger
6 dried chillies, soaked in water
2 big onions cut into rings
3 tbs tomato puree
½ cup tomato sauce
1 tbs sugar
½ cup water
3 tbs cooking oil
Coriander leaves for garnishing
Method:
Marinate the chicken with the turmeric and pepper
for about half an hour. Prick all over with a fork.
Then deep fry the chicken, when almost cooked,
dish up and drain.
Heat the oil in a wok, add in the blended paste.
Sauté well for about 3 minutes, until aromatic.
Add in the tomato puree, tomato sauce and sugar.
When the sugar has dissolved, add in the fried chicken
And about ½ cup of the water.
Let the dish simmer until the chicken is thoroughly cooked.
The oil should surface. Add in the onion rings.
Dish out, garnish with the coriander leaves.
Serve with plain ghee rice or tomato rice.
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