| Ingredients : | |
| 10 5 cm 6 3 1 tablespoon 1/2 teaspoon 8 6 tablespoons 6 3 1 teaspoon 1.5 kg 300 g 2 teaspoons 2 tablespoons 1 tablespoon | fresh red chili, cored, seeded and chopped piece fresh root ginger, chopped shallots, chopped cloves garlic, chopped ground coriander ground turmeric candlenuts or cashew nuts vegetable oil shallots, thinly sliced cloves garlic, thinly sliced black mustard seeds, lightly crushed chicken, jointed, or small chicken portions small potatoes, halved mustard powder rice vinegar dark soy sauce |
| Method : Place chilies, ginger, chopped shallots and garlic, coriander, turmeric and nuts in a blender and mix to a paste. In a large wok or saut� pan, heat oil over medium high heat. Add sliced shallots and garlic and fry until lightly browned. Stir in spice paste and cook for about 5 minutes, stirring. Add mustard seeds, stir once or twice then add chicken. Cook, stirring frequently, until chicken pieces turn white. Add potatoes and 550 ml water. Bring to the boil, cover, then simmer for 15 minutes. Stir together mustard, vinegar and soy sauce. Stir into pan, re-cover and cook for another 15-20 minutes, stirring occasionally, until chicken is tender. Serves 4-6 | |