Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
GRANDMA’S COUNTRY CAPTAIN CHICKEN
Serves 6 Preparation Time 30 minutes
1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon turmeric powder
2 tablespoons oil
salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
2 Dry Red Chillies broken into bits
Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, tumeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.
