Anyone in the mood for a hearty meal?
- 1 onion, medium, finely chopped
- 4 tablespoons oil
- 1 1/2 teaspoons coriander seeds
- 2 teaspoons hot pepper flakes (you can use fresh hot peppers to taste)
- 2 teaspoons fennel, ground (or 4 teaspoons whole fennel seeds)
- 1 1/2 teaspoons ground cumin
- 2 tablespoons ginger, fresh, finely chopped
- 1 teaspoon turmeric
- 1/2-1 teaspoon black pepper, coarsely ground
- 15 cardamom pods (whole pods)
- 1/2 teaspoon cinnamon
- 1 tablespoon garam masala
- 1 400g can crushed tomatoes or diced tomatoes
- 1 whole chicken cut into pieces
- 2 teaspoons garlic, finely chopped
- 2 teaspoons brown sugar
- 1 tablespoon lemon juice
- 2 -3 teaspoons salt
- Gather your spices together, and peel and chop the ginger. Put the 10 spices — from the coriander seeds down to the garam masala — in a mortar and pestle or even in a coffee bean grinder. Mash them together so the cardamom pods burst and the whole thing becomes a mess of spices.
- Then heat the oil in a pot, add the onion and ginger over fairly high heat, and stir now and then, for a few minutes. Add the spices you mashed or grinded, and stir. You might need to add more oil: spices slurp up oil as they fry. Don’t worry, you will be able to skim it off again later.
- Stir and fry spices and onion for about 2 minutes. Add the can of chopped tomatoes and stir. The heat should be high enough so everything bubbles together.
- Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away.
- Turn heat way down until it just simmers, put on a lid, and cook for about 20 minutes.
- Sprinkle over the garlic, sugar, lemon juice and salt.
- Simmer with lid at a small angle, for about 15 minutes more.
- Stir through, taste the sauce, and adjust seasoning to taste.
- Please note that it is easy, near the end of cooking, to skim off extra oil/fat with a spoon, as it collects in corners of the pot.
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