Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 eaches | Bay leaves |
| ½ teaspoon | Ground cardamom |
| ½ teaspoon | Fenugreek |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Hot chili powder |
| \N \N | 3-4 lbs chicken pieces |
| 1 can | Coconut milk |
| 1 can | Chopped tomatoes |
| ½ can | Tomato paste |
| 2 teaspoons | Ground coriander |
| 2 teaspoons | Ground cumin 2 onions |
| 1 each | Inch grated ginger root |
| 1 teaspoon | Lemon grass |
| 2 tablespoons | Vinegar |
| 1 teaspoon | Salt (optional) |
| 3 eaches | Garlic cloves |
| 2 tablespoons | Vegetable oil |
SPICES
OTHER INGREDIENTS
First step is to measure out all the dry spices in separate little piles. Then chop the onions and garlic up, fry them in a large skillet with a little vegetable oil. After the onion is soft, add the fenugreek and bay leaves and cook for 1 minute. Then add the rest of the dry spices, the salt, and the vinegar. Mix the spices well with the onion bits - add a little water if the mixture seems too dry. Then add the chicken pieces and brown them, turning frequently to coat them with the spice mixture. Finally, transfer everything to a large stock pot, add the canned tomatoes, coconut milk, tomato paste and lemon grass. Simmer for 45min - 1 hr. ++Jon Dart, jdart@...
Submitted By RODNEY RIPLINGER On 05-08-95