Chicken Laguna

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon cumin seed
• 2 teaspoons salt
• 1 teaspoon curry powder
• 1/2 teaspoon five-spice powder
• 500 g chicken breasts
• 1 tomato
• 1/2 onion
• 4 garlic cloves
• 1 piece ginger
• 4 red chilies
• 6 teaspoons oil
• 2 tablespoons chickpea flour
• 50 g curry leaves

Recipe

• 1 grind the garlic, ginder and chilies into fine paste.
• 2 add 4 tablespoon oil into the wok and set the fire at high.
• 3 add the ground paste.
• 4 once garlic starts to brown, cut the onion into small pieces and add to the mixture.
• 5 once onions go soft, add the spices and the chickpea flour onto the wok.
• 6 reduce the gas to medium and add the balance 2 tablespoons of oil.
• 7 stir well until the spices and the chickpea flour start browning.
• 8 cut the tomatoes into small pieces and add to the wok.
• 9 add a glass of water and deglaze the wok.
• 10 when the water starts boiling, cover the wok and turn the gas to low.
• 11 soon the oil starts separating and the tomatoes starts to disintegrate.
• 12 once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
• 13 once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
• 14 mix well and increase the fire to high.
• 15 again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
• 16 let the chicken simmer and cook slowly for 30mts.
• 17 remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
• 18 serve with hot chappatis or rice.