INGREDIENTS:
Chicken pieces - 1 pound or 10 pieces.
Coriander powder - 1 tsp.
Red chili powder - 1 tsp.
Chicken masala - 1 tbsp.
Grated ginger - 1 tbsp.
Grated garlic - 1 tbsp
Dates, pitted - 1 cup.
Onion - 1, finely chopped.
Tomato - 1, finely diced.
Salt to taste.
Water or chicken stock - 1 cup.
METHOD:
Rinse chicken, pat dry with paper towel. Add chili powder,coriander powder,chicken masala,salt, grated ginger and garlic. Toss well to coat the chicken pieces. Cover and refrigerate 2 to 3 hours, to absorb flavors. In a seperate bowl, combine dates and water,(enough water to soak).
Heat oil in a large saucepan, add chicken pieces, fry, turning frequently, until browned all over. Remove from pan and set aside. Add onions to that pan and cook, stirring , until soft. Add tomato and cook. Return chicken pieces to the pan, chicken stock cover and cook, over medium heat for 20 minutes. Add the dates, simmer for 10 minutes until tender. Serve hot with any bread.
"ENJOY COOKING AND EATING"
Coriander powder - 1 tsp.
Red chili powder - 1 tsp.
Chicken masala - 1 tbsp.
Grated ginger - 1 tbsp.
Grated garlic - 1 tbsp
Dates, pitted - 1 cup.
Onion - 1, finely chopped.
Tomato - 1, finely diced.
Salt to taste.
Water or chicken stock - 1 cup.
METHOD:
Rinse chicken, pat dry with paper towel. Add chili powder,coriander powder,chicken masala,salt, grated ginger and garlic. Toss well to coat the chicken pieces. Cover and refrigerate 2 to 3 hours, to absorb flavors. In a seperate bowl, combine dates and water,(enough water to soak).
Heat oil in a large saucepan, add chicken pieces, fry, turning frequently, until browned all over. Remove from pan and set aside. Add onions to that pan and cook, stirring , until soft. Add tomato and cook. Return chicken pieces to the pan, chicken stock cover and cook, over medium heat for 20 minutes. Add the dates, simmer for 10 minutes until tender. Serve hot with any bread.
"ENJOY COOKING AND EATING"
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