Serves 4 to 6
a pinch of ground cloves
5ml garam masala
2ml chilli powder
5ml ground coriander
10ml ground cumin
1kg skinless chicken pieces
1 large onion, chopped
15ml grated fresh ginger
15ml chopped garlic
400g can of whole peeled tomatoes, chopped
1 bay leaf
1 stick cinnamon
1 green chilli, deseeded and sliced
400ml can of coconut milk
salt and pepper to taste
Combine salt, cloves, masala, chilli powder, turmeric, coriander, cumin and paprika.
Rub into chicken.
Set aside for at least 10 minutes refrigerate overnight to improve flavour.
Heat the oil and fry the onion until soft. Add ginger, garlic, tomatoes, bay leaf and cinnamon.
Sauté for a few minutes.
Add the chillies to the onion mixture and cook for a few minutes.
Add the chicken and cook on high for 5 minutes.
Add coconut milk, cover and simmer on low heat for 30 minutes stirring occasionally.
Check seasoning and serve with basmati rice and sambals.
— Sam’s Chop House (@chophouseSams) December 2, 2016
— field fare (@fieldfarefoods) December 7, 2016