murgh musallam

Categories

Poultry

Yield

1 servings

Recipe by: Joseph Sotham University of British Columbia, Vancouver BC 1.

Clean and joint chicken. If you don't like the skin, remove it.

2. Mash the ginger into a paste (or chop finely) and mince the garlic.

3. Heat oil in a large frying pan. Use ``medium high heat''.

4. Break apart the star anise to release the seeds inside the arms. To the 5. Add the chicken, turmeric, and chili powder and cook on a medium heat, 6. When the oil starts to separate (the gravy will have oil floating on it Author's Notes:

This recipe is the real thing. Throw out your curry powder: you'll neve This is the basic recipe. Try varying the whole spice combinations unt Difficulty : easy, though timing matters when cooking the onions.

Precision : measure the oil.