(Preparation time 10 minutes. Cooking time 1 hour 20 minutes)
Ingredients
8 chicken thighs
1/2 teaspoonful black pepper ground
salt to taste
3-4 tablespoonsful oil
2 medium-sized onions
20 curry leaves
8 cloves garlic
5cm (2") piece ginger
3 teaspoonsful chilli powder
1 teaspoonful paprika powder
2 teaspoonsful granulated sugar
Directions
1. Remove the skins from the thighs, and cut off any excess fat. Put the thighs, the pepper and salt into a pan, together with half a litre of cold water, and bring to the boil. Simmer for 1 hour.
2. Remove the pieces of chicken onto a plate. Bring the stock rapidly to a boil, and continue boiling until it has reduced to about 150ml ( 1/4 of a pint ) and set aside.
3. Peel and finely chop the onion and garlic. Grate the ginger. In a medium-sized pan, heat the oil. Add the onions and the curry leaves, and fry until the onions are golden brown. Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan.
2. Remove the pieces of chicken onto a plate. Bring the stock rapidly to a boil, and continue boiling until it has reduced to about 150ml ( 1/4 of a pint ) and set aside.
3. Peel and finely chop the onion and garlic. Grate the ginger. In a medium-sized pan, heat the oil. Add the onions and the curry leaves, and fry until the onions are golden brown. Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan.
