Rated 5 out of 5 based on 1 votes
- 2 cloves garlic
- 1 x small piece of ginger grated
- 1 x onion (diced)
- 1 x cinnamon stick
- 1 tspn tumeric
- 2 x cardamoms
- 1 tspn garam masala
- 1 tspn coriander seeds
- 1 tspn fennel seeds
- 1 tspn cumin seeds
- 2 x curry leaves
- 1 Tbls lemon juice
- 1 cup coconut milk
- 1 kg chicken thigh or mixed chicken pieces
- 2 x dried chillies
- 1 x potato peeled and cubed
1- Cut the chicken thighs into pieces, wash and drain.
2- Mix all the ingredient except the coconut milk and marinate the chicken for two hours.
3- In a non stick pan add the chicken with the potatoes with 1 cup of water and cook on medium heat.
4- Reduce the heat and cook on low heat for 40 minutes simmering away.
5- Once the chicken is cooked add the coconut milk, give it a quick stir and serve with rice