This recipe is long overdue and so delicious, that we used to lick our fingers whenever we had the opportunity to eat it. The recipe was given to me by a good friend more than 30 years ago and is a much loved family favourite now. Serve it with dhal and white rice and you have a meal that you can serve up for a party or for your family or a pot luck. It will be a hit with everyone.
1 medium sized chicken about 1 kg, jointed, wash and drain; 3 large onions, sliced; 1 green chilli, slit; 2 inch piece ginger, minced; 10 cloves garlic, peel and mince; 1tsp chilli powder; 1 tsp coriander powder; ½ tsp garam masala powder; 1 tbsp lemon juice; ½ tsp somph ( fennel seeds), roast and crush; 1 tsp black pepper corns, roast and crush coarsely; 1 tbsp olive oil; salt to taste; 1 tbsp vinegar
Garnish: 3 sprigs curry leaves. Stir fry in ½ tsp oil until crisp. Keep aside till required
Marinade chicken for 10 minutes with lemon juice, turmeric powder, 1/2 tsp pepper powder, and salt to taste. Heat a non stick pan and add the olive oil to it. Throw in the sliced onions and green chilli . Lower heat to medium and stir fry until onions are golden brown. Add the ginger and garlic and saute for a few minutes until you get an appetizing smell. Add the remaining masala powders ( chilli, coriander, pepper, garam masala and turmeric) and adjust the seasoning, adding more salt if required. Add the chicken and vinegar and gently mix. Cover and cook till all the water has evaporated.Lastly, add the crushed somph and mix well together. Remove from the flame and garnish with stir fried, crisp curry leaves.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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