chicken gizad

1 Servings
1 kilograms Chicken, cut into serving size pieces, either on or off the bone
2 teaspoons Cummin seeds
1 teaspoon Peppercorns
1 teaspoon Turmeric
Green chillies, de-seeded
Cloves garlic
1-inch piece ginger
Marble sized ball of tamarind mixed in:
1 cup Water or equivalent of 'instant' e.g Tamcon
1 cup Coconut milk
  Salt and vinegar to taste

Grind the spices and finely chop the onion, chillies, garlic and ginger.

Fry the onion until brown. Add the garlic, ginger and green chillies. Cook for a minute or so. Add the ground spices, followed by the chicken. Fry until the chicken has browned then add about ½ cup of water, the salt, tamarind and vinegar. Cover and cook until chicken is tender. Add the coconut milk an simmer, uncovered, until the sauce thickens.

Serve with rice

From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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