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Ingredients
1 kg Chicken (cut into 12 small pieces)
1 cup split yellow lentils (ask for channa dhal from your Indian grocer)
2 large bombay onions, minced
1 teaspoon ground ginger
1 tablespoon mashed garlic
2 teaspoons mustard seeds
10 fresh red chillies with seeds removed
1 tablespoon chilly powder
2 teaspoons powdered coriander
4 canned tomatoes mashed
1 tablespoon garam masala (Indian spice mix) Mango powder to taste
(depending on tartness of dish Curry leaves Oil for cooking
Method
1. Wash dhal and cook for about 15 minutes or until soft 2. Sauté
onions, red chillies, curry leaves, mustard seeds until fragrant. Lower
flame.
3. Add the ginger and garlic pastes and fry for a further 2 mins
4. Add chilly powder, coriander powder and mango powder
5. Add a small amount of water
6. Continue frying until fragrant and oil floats to the surface
7. Throw in the mashed tomatoes and salt to taste. Stir.
8. Mix in the cooked dhal
9. Add the chicken and simmer until meat is cooked and sauce has attained
thickness.
Serve hot and garnished with fresh coriander leaves (daun ketumbar). Goes
great with hot dosei, toasted roti bengali or white rice.
Our exotic local cuisines for Malay cuisine, Chinese gourmet and Indian Cookery
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