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1.5kg
chicken pieces
2.5 tablespoons
ghee
1 large onions, chopped
4 bay leaves
2 teaspoons
ground turmeric
1/4 teaspoon
chili powder
1/2 teaspoon
each of ground cardamom, cumin, cilantro and ginger
1
cinnamon stick
2 stems
white part of lemon grass, chopped
4 cloves crushed large garlic
1 tablespoon
grated ginger
6 tablespoons chicken stock
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Cooking Method :
Heat a wok or large frying pan. Add the oil
and when heated, add the onion, stirring until it is soft. Mixed in the
bay leaves, chili powder, turmeric, ginger, cilantro, cardamom, cumin,
cinnamon stick, garlic, fresh ginger and cinnamon stick. Stir for about
1 minute or unitl it is fragrant to the smell. Add the pieces of
chicken. Stir to coat with the mixture. Add in the stock and simmer with
the lid for about 45 minutes to an hour, or until the chicken is tender
when poke with a fork.
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