RECIPES OF INDIA

Ingredients

600gm

1/2 cup

2 cups

1

75gm

1

75gm

1 tbsp

1/2 tsp

1/2 tsp

1/4 tsp

2cm piece

1 stalk

1

1 clove

1cm piece

3 tbsp

1/2 tsp

1/2 tsp

Chicken (cut into bite-sized pieces)

Dhall, soaked

Water

Tomato (cut into four)

Potato

Eggplant (brinjal)

Carrot

Chilli powder

Mustard seeds

Ground fennel

Turmeric powder

Cinnamon stick

Curry leaves

Big onion (sliced)

Garlic (grounded)

Ginger (grounded)

Oil

Sugar

Chicken stock granules

Salt (adjust to taste)

1. Put dhall and water in a deep saucepot and bring to boil over medium heat
2. Cook until dhall is soft
3. Add chicken and more water to submerge them
4. Bring to a boil, then reduce heat and cook until chicken meat turns firm
5. Add all the vegetables and simmer covered
6. Heat oil and stir-fry garlic and ginger until fragrant
7. Add onion, cinnamon stick and curry leaves
8. Mix in combined spices
9. Dish out mixture and add into dhall and chicken
10. Bring to a low boil and add sugar, chicken stock granules and salt
11. Simmer until gravy is reduced and chicken is tender

 boil over medium heat