3 tblspns oil
8 small onions, halved
2 bay leaves
8 cardamom pods
4 cloves
3 dried red chilies
8 black peppercorns
2 onions, finely chopped
2 cloves garlic, crushed
ginger root, 1 inch, finely chopped
1 tspn ground coriander
1 tspn ground cumin
1/2 tspn ground turmeric
1 tspn chili powder
4 tomatoes, skinned and finely chopped
1/2 cup water
8 chicken pieces, such as thighs and drumsticks, skinned
plain rice to serve
Serves 4
Heat 2 tblspns oil in a large saucepan (I used my wok) and fry the small onions for 10 minutes, or until golden brown. Remove and set aside.
Add the remaining oil and fry the bay leaves, cardamoms, cloves, chilies and peppercorns for 2 minutes. Add the chopped onions, garlic and ginger and fry for 5 minutes. Stir in the ground spices and cook for 2 minutes.
Add the tomatoes and the water and simmer for 5 minutes until the sauce thickens. Add the chicken and cook for about 15 minutes.
Add the reserved small onions, then cover and cook for a further 10 minutes or until the chicken is tender. Serve with plain boiled rice.