INGREDIENTS

INSTRUCTIONS

SPICE PASTE
Make the spice paste: In a small frying pan, heat 1 tablespoon of oil
over a medium-high heat. When hot, add cumin seeds, chillies,
coriander seeds, fennel seeds, black peppercorns and poppy seeds.
Stir and fry briefly until lightly roasted. Put these into a large
coffee grinder and grind to a powder. Empty into the container of an
electric blender. Add garlic, ginger, tumeric and salt to the blender
as well, along with 6 to 8 tablespoons of water. Process until you
have a fine paste, pushing down with a rubber spatula if needed.
Heat remaining 4 tablespoons of oil in a large saucepan over a medium
to high heat. When hot, add bay leaves, cardamon pods, cinnamon,
fennel seeds, cloves and urad dal. Stir and fry briefly until urad
dal turns red, then add curry leaves, if using. Stir once or twice
and add onions. Fry onions until they are soft and lightly colored.
Now add the spice paste. Continue to stir and fry for about 4 to 6
minutes, adding a little water to prevent sticking. Add the tomato
and stir and fry for another 3 to 4 minutes.
Add the chicken pieces to the onion and spice mixture. Stir until
they are well coated then add 2 1/2 cups water, just enough to cover.
Bring to a boil. Turn the heat to low, cover and simmer until the
chicken is almost cooked, about 20 to 25 minutes.
Using a slotted spoon, remove the chicken pieces. Turn the heat up to
medium-high, and reduce the sauce until very thick. This should take
about 6 to 8 minutes. Replace the chicken, fold gently into the
sauce, and cook for a further 5 minutes before serving.
*urad dal is a small, pale yellow split pea
Yield: 4 to 6 Servings
Suggested wine: Rosemont Estate Shiraz Cabernet 1997
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