8-10 pieces of Chicken (remove most of the skin)
3 tablespoons of oil
3 onions, peeled and finely chopped
3 cardamom pods
3 cinnamon sticks
2 bay leaves
Salt to taste
6 cloves of garlic, peeled and grated on fine side of the grater, or finely chopped
1-2 teaspoons of freshly grated ginger
1 heaped teaspoon of turmeric
2-3 heaped tablespoons of roasted masala
1 teaspoon of red chili powder
1 tablespoon of vinegar (optional)
1 teaspoon of sugar (optional)
5-6 potatoes, peeled and cut into 4
A bunch of fresh coriander
In a large pot, heat the oil and add the onions, cardamom, bay leaves and cinnamon sticks and cook and stir on a medium heat for 25-30 minutes, adding a tablespoon of water every 5 minutes.
By this time the onions are golden brown and cooked. Next add the salt, vinegar, sugar, garlic and ginger and rest of the spices, stir, add the chicken and potatoes and stir a few times.
Next, add a cup and a half of water and give one stir and put on the lid of the pot. Cook on a medium heat for 20-25 minutes or when the potatoes are cooked, making sure to stir occasionally.
Last, add the fresh coriander and serve with, rice, roti and salad.