Sunday, 12 June 2011



·         1 kg chicken
·         20 grams poppy seeds
·         5 no’s coconut
·         10 grams fennel seeds
·         2 no’s cinnamon
·         30 no’s green cardamom
·         20 grams cloves
·         5 grams turmeric powder
·         250 ml oil
·         10 grams onions chopped
·         20 tsp. garlic paste
·         20 tsp. ginger paste
·         30 tsp. red chilli powder
·         30 grams medium tomatoes
·         50 grams salt
·         10 no’s lime juice
·         50 grams curry leaves
·         3 bunch coriander leaves


·         On a griddle or in a crape pan, toast the poppy seeds for a few minutes until light brown. Crush with a rolling pin, and then soak in a little water for 15 min.
·         Grind the coconut together with the poppy and fennel seeds, cinnamon, cardamom, cloves and turmeric to make a fine paste.
·         Heat the oil in a large shallow cooking pot and sauté the onion for ginger and garlic, then 2 min later add the star ani seed and red chilli powder followed by spice paste. Sauté for 15 min.
·         Add the chicken and sauté for 5 min.
·          Add the tomatoes when the chicken has absorbed the tomato juice, add 2 cups water and to taste and mix well. Cook uncolored, until the chicken is tender. When almost done add the limejuice and curry leaves. Just before serving sprinkle with the coriander leaves.

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