Dinka's Cookbook

Serve with rice, garnished with dhania leaves, and sambals.

Ingredients:

• 1 large chicken jointed (or equivalent portions)
• salt & freshly ground black pepper
• oil
• 2 large onions, roughly sliced
• 1-2 green chillies, seeded, finely sliced
• 2 sticks cassia/cinnamon
• 5 ml crushed garlic
• 5 ml grated ginger
• 15 ml roasted masala
• 5 ml turmeric
• 5 ml ground cumin
• 5 ml ground coriander
• 2 ml ground cardamom
• 3 – 4 large tomatoes, peeled, seeded, chopped
• 500 ml coconut milk/cream, warmed or chicken stock

Preparation:

• Skin the chicken, if liked, and season with salt and pepper.
• Fry the onions in a little oil until golden. Stir in the chilli, cassia/cinnamon, garlic, ginger, masala, turmeric, cumin, coriander and cardamom and sizzle for about 30 seconds.
• Add the tomatoes and coconut cream/milk or stock. Bubble up and add the chicken portions.
• Simmer very gently for about 45 – 60 minutes until cooked. Check and adjust the flavour if necessary.

Notes:

• Make your own Roasted Masala instead of buying.

Serves 4 – 6.