Poultry Recipes - Gajjar Chicken Masala

Ingredients

• 60 ml/4 tbsp ghee

• 1 chicken, quartered

• 2 onions, sliced

• 2.5 cm/1 in ginger root

• 5 cloves garlic

• 15 ml/1 tbsp ground coriander (cilantro)

• 10 ml/2 tsp ground turmeric

• 10 ml/2 tsp chili powder

• 10 ml/2 tsp garam masala

• 150 ml/1/4 pt/2/3 cup wine vinegar

• 2 cardamom pods

• 1 cinnamon stick

• 1 bay leaf

• 450 g/1lb carrots, grated

• salt

• 300 ml/1/2 pt/1 1/4 cups water

• 4 hard-boiled (hard-cooked) eggs, halved

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

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Method:

1. Heat half the ghee and fry the chicken until well browned then remove from the pan. Add the onions to the pan and fry until soft.

2. Grind the ginger, garlic, coriander, turmeric, chili powder, garam masala and wine vinegar together then add to the pan and fry for 5 minutes. Add the cardamom, cinnamon, bay leaf and carrots and simmer for 5 minutes.

3. Add the chicken, salt and water and simmer for about 30 minutes until the chicken is tender.

4. Meanwhile, heat the remaining ghee and fry the hard-boiled egg halved until nicely browned. Garnish with the eggs and coriander and serve hot with rice and raita.