| 1 |
Heat oil in a thick bottomed
pot until oil begins to smoke. |
| 2 |
Gradually incorporate the
followings-garlic paste, ginger paste,
onion paste, turmeric paste, chili paste,
chopped tomatoes and cook over a low
heat, stirring constantly until (spices)
"masala" begins to smell. |
| 3 |
Add bruised cardamoms,
cinnamon sticks, bay leaves, curry leaves,
meat masala powder, lemon grass, lemon
rind, cumin seed powder, coriander powder,
ground sichuan pepper and further cook
until the "masala" begins
to smell sweeter. |
| 4 |
Pour in coconut milk, tamarind
extract and stir well with a wooden
spatula until gravy becomes smooth,
with a thin film of gloss appearing
on top. |
| 5 |
Incorporate concentrated
lime (amilo), and allow sauce to bubble
over a low heat. |
| 6 |
Add chicken pieces, salt
and cook over a low heat, covered with
a lid for another 30 minutes. |
| 7 |
When the meat is done,
empty it into a serving dish and garnish
with splinters of fried onion, green
chopped coriander and split chilies.
|
