Curry Chicken with Paratha

Ingredients:

1 cup oil

8 cloves

1 stick cinnamon

6 cardamom pods

2 tsp cumin seeds

3 large onion, chopped

3 tbsp chopped ginger 1

2 cloves garlic, chopped

1 tsp ground turmeric

3 tbsp ground coriander

2 tbsp ground cumin

3 tsp chilli powder

4 medium tomatoes, puréed

2kg chicken, cleaned and cut into small pieces

2 tsp garam masala

2 handful chopped dhanya

Method:

Heat the oil in a large pot. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic. Add the onion and cook for about 10 minutes until light brown, stirring often. Stir in the ginger and garlic and cook stirring for 2 - 3 minutes before adding the salt and the ground spices, stir to combine. Pour in the tomatoes and cook over a medium heat for about 10 minutes. Add the chicken pieces and enough water to almost cover the chicken bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small pieces and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done. Add the garam masala and chopped dhanya, cook a further 5 minutes.

Paratha.

Ingredients:

4 cups flour.

1tspoon salt.

1tspoon sugar.

Cold water.

Method:

Make dough with cold water. Kneed until a soft ball forms. Put in dish, rub with little oil, cover with cling wrap, rest for a hour. Knead again, roll into a log. Cut of 10 pieces. Form balls, roll out into circle, spread thinly with ghee and sprinkle with cornflour (maziena). Make a slit from the centre, roll like a cone. Push a down like a bunn. Cover again let rest for 20 min. Now it can be baked.

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