| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil |
| 2 |
md |
Onion, finely sliced |
| 100 |
g |
Walnuts, roughly ground |
| 1 |
sm |
Roasting chicken, jointed |
| 300 |
ml |
Water |
| 1 |
ts |
Salt |
| 2 1/2 |
|
Cinnamon stick |
| 150 |
ml |
Tamarind extract |
| 6 |
|
Curry leaves |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Heat the oil in a pan large enough to hold the chicken pieces without
having them overlapping. Fry the sliced onions until transparent, then add
the ground walnuts and continue cooking., stirring constantly for 3-4
minutes, or until onions mix with the walnuts to make a paste.Remove this
mixture from the pan, squeezing out as much oil as possible.
Cook the chicken in the oil left in the pan until the pieces are well
sealed on all sides. Return the paste to the pan, pour in the water, then
add the salt and the cinnamon. Cook, covered for about 15 - 20 minutes, or
until chicken is cooked. Pour in the tamarind extract, then toss in the
curry leaves and sugar. Uncover the pan and continue to cook gently for a
further 5 minutes. Re-cover the pan and leave over a low heat for 10
minutes before serving.
Source: The Best of Indian Cookery-Z. Shareef
Posted to EAT-L Digest 29 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Tue, 31 Dec 1996 11:38:46 +1000
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