Chicken Masala

Garam masa/a is one of

the great Indian
spice combinations.
Serves 4

INGREDIENTS
750g skinless chicken thigh
pieces on the bone
2 tsp turmeric
2 tbsp olive oil

1 onion, finely chopped

2 tsp minced garlic
2 tsp minced ginger
2 tbsp chopped coriander

leaves

1 tbsp chopped mint leaves

1 tsp ground fenugreek
2 tbsp Thai-style sweet chilli

sauce

METHOD
Put chicken and turmeric in a plastic bag and toss to coat. Saute
chicken in a little olive oil for 2-3 minutes over medium heat to
brown, then remove from pan.

1 tbsp garam masala

1 cup chicken stock

In same pan, saute onion, garlic and ginger in a little more oil for

"/2 cup coconut cream

4-5 minutes.

1 tamarind

fruit, peeled and

soaked in 2 tbsp hot water

Add coriander leaves, mint, fenugreek, chilli sauce, garam masala,

(optional) or 1 tbsp lemon

stock, coconut cream and tamarind pulp or lemon juice (if using). -

juice (also optional)

Add chicken and simmer very slowly for 45 minutes.

coriander leaves and toasted

peanuts for garnish

To make garam masala: Remove seeds from cardamom pods. Put

cardamom seeds and other spices in coffee grinder or mortar and

Garam masala

grind to make a powder. Sift through a sieve and regrind any large

4 or 5 cardamom pods

pieces. Store in an airtight container. (The mixture keeps very well

for several weeks).

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp

black peppercorns

"/2 nutmeg, grated

Serving suggestion:

Serve on a bed of rice, garnished with

coriander leaves and peanuts.

6 or 7 cloves
4cm cinnamon stick, broken
into pieces

Poultry

180

leftover

potential:

This dish is even better the next day. Keeps for

2 or 3 days in the refrigerator.

Reheat before serving.