Update my dinner status, I'm making this tonight.
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cut each chicken joint into two by separating the leg from the thigh and cutting breast pieces into halves. You can use boneless chicken if you wish, but adjust the cooking time as this will cook quicker than on-the-bone chicken. Puree the garlic and ginger with the vinegar in a blender, add the ground spices and blend well. Put the chicken in a large bowl and add the spices. Mix thoroughly, cover and leave to marinate for 5-6 hours or overnight in the fridge. Remove from the fridge 30 minutes before cooking. Heat the oil in a heavy-based pan over a medium heat. Blend the crushed garlic and ground cumin with 1tbsp water and add to the oil, then fry for one minute. Add the onions and fry till they are soft but not brown. Add the chicken, turn the heat up high and fry for 6-8 minutes, stirring frequently. Add the paprika, chilli powder and turmeric; stir and cook for 2 minutes. Add the water, bring to a boil, cover and simmer for 25 minutes. Add the potatoes and salt, cover and simmer for 15 minutes. Then add the wine, cover and simmer for 10 minutes or until the potatoes are tender. Stir in the vinegar and remove from the heat. Suitable for freezing if frozen before adding potatoes. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
