Ingredients
1.5 Kg/3-3 1/2lb chicken. cut in quarters or 4 chicken quarters
5 ml/ 1 tsp sugar
30 ml/2 tbsp coriander seed
10 ml/2 tsp cumin seed
6 whole cloves
2,5 ml/1/2 tsp ground nutmeg
2.5 ml/1/2 tsp ground turmeric
1 small onion
2,5 cm/1 in fresh root ginger, peeled and sliced
300 ml/1/2 pint/1 1/2 cup Chicken stock or water
salt and freshly ground black pepper boiled rice and deep-fried onion to serve
Preparation
1, Cut each chicken quarter in half to obtain eight pieces. Place in a flameproof casserole, springkle with sugar and salt and toss to gether. This help release the juices in the Chicken. Use the back bone and any remaining carcas to make Chicken stock for use late in recipe, if yuo like 2. Dry-fry the coriander, cumin and whole cloves until the spices give off a good aroma.Add the nutmeg and turmeric and a heat briefly. Grind a food procesor or a pestle and mortar 3.If using a procesor, process the onion and ginger until finely chopped.Otherwise, finely chop the onion and ginger and pound to a paste with a pestle and mortar. Add the spices and stock or water and mix well 4.Pour over the Chicken in the flameproof cassrole. Cover with a lid and cook over a gentle heat until the Chicken pieces are really tender abaut 40-45 minutes 5. Serve portion uf Chicken with the sauce. on boiled rice, scattered with crisp Deep-fried onion
Cook`s tip :
Add a large pieced of bruised ginger and a small onion to the chicken stock to ensure a good flavour
