3 Chicken Breasts - without skin & cut into small pieces
2 tablespoon Green Chilli Paste
2 tablespoon Oil
2 Large Onions – chopped
1 inch Piece of Ginger – Grated
4-6 Fresh Garlic Cloves – finely chopped
6-8 Green Chillies
1/3 Can of Tomato Tin
1 Handful of Coriander leaves
1 tablespoon Cumin Seeds – crushed
1 tablespoon Mustard Seeds
¼ teaspoon Turmeric
2-4 Star Anis
2-4 Bay Leaves
1 teaspoon Cloves
1 teaspoon black Pepper Corns
2-4 Whole Black Cardamom
2-3 Cinnamon Sticks
Salt to taste
Oil
METHOD
1. In a bowl add the chicken and the oil and the green chilli paste and rub onto the flesh, making sure all the meat is coated
2. Next add the ginger garlic and mix well
3. Leave to marinate for at least 1 hour
4. Heat oil in a non stick wok
5. Add the chicken and cook, it will leave water – we need to dry the water and let it cook in its own juices
6. When the water has nearly dried add the chopped onions and cook for another 4-5 minutes, we do not want the onions to brown or break them, we want them to retain their shape just be translucent
7. Next add all the dry ingredients and mix well
8. Cook for another minute or two
9. Lastly add the tomatoes and cook for another 7-10 minutes
10. Slice the green chillies and add to the wok
11. Remove off heat add the coriander leaves and mix
12. Serve immediately with hot roti
