Recipe Ingredient
- 600g chicken, cut into bite-sized pieces
- 1/2 cup dhall, soaked
- 2 cups water
- 1 tomato, quartered
- 75g potato
- 1 eggplant (brinjal)
- 75g carrot
- Salt to taste
- 1 tbsp chilli powder
- 1/2 tsp mustard seeds (biji sawi)
- 1/2 tsp ground fennel (jintan manis)
- 1/4 tsp turmeric powder
- 2cm piece cinnamon stick
- 1 stalk curry leaves (use leaves only)
- 1 big onion, sliced
- 1 clove garlic, ground
- 1cm piece ginger, ground
- 3 tbsp oil
- Seasoning:
- Salt to taste
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
Instructions
- Put dhall and water in a deep saucepot and bring to boil over medium heat. Cook until dhall is soft. Add chicken and more water to submerge them. Bring to a boil, then reduce heat and cook until chicken meat turns firm. Add all the vegetables and simmer covered.
- Heat oil and stir-fry garlic and ginger until fragrant. Add onion, cinnamon stick and curry leaves. Mix in combined spices. Dish out mixture and add into dhall and chicken.
- Bring to a low boil and add seasoning. Simmer until gravy is reduced and chicken is tender. Dish out and serve.
