Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Ghee |
| 2 \N | Onions, sliced |
| 1 \N | Clove garlic, crushed |
| ¼ teaspoon | Thyme |
| 2 \N | Bay leaves |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Cardamon |
| 2 teaspoons | Mace |
| 1 tablespoon | Ghee |
| 1 \N | Chicken jointed |
| 2 tablespoons | Curry powder |
| ¼ teaspoon | Cayenne pepper |
| 1 teaspoon | Salt |
| 1½ cup | Coconut milk |
| 3 \N | Tomatoes, peeled and chopped |
| 1 tablespoon | Lemon juice |
| 2 \N | Apples, peeled and thickly sliced |
| ½ cup | Cream or sour cream |
1. Heat ghee or butter, saute onions, garlic and next 5 ingredients, remove from pan. 2. add remaining ghee or butter to pan, brown chicken pieces, add next 3 ingredients. cook 2-3 minutes.
3. Add coconut milk and return onion mixture to pan. cover and simmer about 35-45 minutes, till chicken is tender, add last 4 ingredients, simmer 10 minutes.