Ingredients
• Chicken drumsticks or thighs – 10
• Cumin Powder – 3 teaspoons
• Red Chilli powder – ½ teaspoon or to taste
• Tumeric powder – ¾ teaspoon
• Cardamom – 3-4 whole pieces
• Cinnamon – 2-3 small pieces
• Onions – 2 cooking onions
• Garlic – 3-4 cloves
• Ginger – 50g whole ginger (a finger length)
• Tomato – 1
• Salt – 1-2 teaspoon to taste

Methods/Steps

1. First Separate the skin from the chicken then clean it thoroughly four to five times.
2. Remove the skin from the onions and finely chop them.
3. Cut the garlic into very fine pieces and mash or cut the ginger. Smash the whole
4. cinnamon and cadamom (with shells) together to a coarse powder.
5. Pour enough oil to just cover the base of a dry medium to large saucepan and heat until
the oil is very hot but not smoking.
6. Mix the garlic and the onions to the oil .
7. Fry until the onions brown. Remove the saucepan from the heat and leave to stand.
8. Put all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel.
9 Add about half a cup of water and mix.
10.Pour the spice mixture into the onions.
11.Fry on a medium heat until most of the water evaporates but ensure that the spice
mixture does not burn.
12.Add the chicken and stir until all the chicken is coated.
13.Reduce to low heat. Add the salt, tomato and ginger and cook for 10 – 15 minutes. Then
add enough water to just cover the chicken.
14.Place a lid on the saucepan and bring to boil.
15.Reduce to medium heat and simmer for 30 minutes or until the chicken is tender.
16.Add the cadamom / cinnamon powder 10 minutes before the chicken is served.

Extra Tips
Begin the recipe as above but add the chicken first into the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Fry intensively for 5 minutes on a high heat and pour enough water to cover the chicken. The curry is ready in 30 minutes. It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling. remember frying the onions thoroughly is vital as this ensure the quality of the curry sauce.