Poultry Recipes - Chicken Kadukus

Ingredients

• 1 small chicken, skinned

• 900 ml/1 1/2 pts/3 3/4 cups water

• 90 ml/6 tbsp oil or ghee

• 10 ml/2 tsp ground anise

• 5 ml/1 tsp cumin seeds

• 4 cloves garlic, crushed

• 2.5 cm/1 in ginger root, finely chopped

• 2 onions, finely chopped

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 400 g/14 oz canned tomatoes, chopped

• 45 ml/3 tbsp wine vinegar

• 100 m1/3 1/2 fl oz/6 1/2 tbsp coconut milk

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander ( cilantro)

• 1 small green chili, chopped

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Method:

1. Place the chicken and water in a large pan and bring to the boil. Cover, reduce the heat to medium-low and cook for 30-40 minutes until tender.

2. Remove the chicken from the stock, take the meat off the bones and shred the meat.

3. Meanwhile, heat the oil in a heavy-based pan and fry the anise and cumin seeds until browned. Add the garlic, ginger and onion and fry until golden brown. Stir in the shredded chili and fry for 5 minutes until lightly browned.

4. Stir in the ground spices, salt and tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface. Pour in the coconut milk and cook until all the liquid has been absorbed. Pour into the stock, bring to the boil, reduce the heat to medium-low and cook for a further 5 minutes.

5. Sprinkle with the garnish ingredients and serve hot with puris or paratha, raita, dal, rice and a cauliflower dish.