Tomato Chicken

 

Ingredients

• 500g chicken with bones 
• 1 tsp turmeric
• 2 tbsp chilli paste
• 3 tbsp coriander powder
• 1 tsp roasted curry powder
• 5 garlic cloves, minced
• Salt
• 1/2 tsp coconut vinegar (optional)
• 4 cloves
• 4 cardamom pods 
• 1 tsp fennel seeds
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 4 tbsp ghee 
• 2 large onions, chopped
• 1 tbsp garlic, minced
• 2 tbsp ginger, grated
• 2 tbsp curry leaves, finely chopped
• 1 tbsp chilli paste
• 5 medium tomatoes, chopped
• 1 tbsp tomato paste

Method

Marinate the chicken with the minced garlic (5 cloves), coconut vinegar, salt, chilli paste, turmeric, coriander and roasted curry powders. Leave to marinate for at least an hour.

Roughly grind the cloves, cardamom pods, fennel seeds, mustard seeds and cumin seeds.

In a large wok, heat the ghee and add the onions. Once softened, add the ginger, garlic and curry leaves. Fry until fragrant, then add the ground spices, chilli paste, tomatoes and tomato paste. Add the chicken and salt to taste, mix well and cook on low, covered, for 20 minutes.
Garnish with curry leaves and serve hot.