Kadaknath chicken curry

Ingredients

• 1 kg Kadaknath chicken, cut into pieces
• 3 onions, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp red chilli powder
• ½ tsp turmeric
• 2 tsp coriander powder
• 1 tsp garam masala
• 4 tbsp oil
• 2 bay leaves
• Salt to taste
• Chopped coriander

Method

1. Wash the chicken and marinate it with turmeric, salt and half the ginger and garlic for 30 minutes.
2. Heat oil in a heavy pot. Add bay leaves and the onions and fry until dark golden.
3. Add the rest of the ginger and garlic and fry for a minute, then the tomatoes and spice powders. Cook until the oil separates.
4. Add the chicken and fry on high heat for 8–10 minutes.
5. Add 2 cups hot water, cover and simmer for 45–60 minutes. Kadaknath meat is firmer than ordinary chicken and needs longer cooking.
6. Finish with garam masala and coriander and serve with maize roti or rice.