Ingredients
- 5 kg chicken (bone-in breast and leg)
- 2 1/2 tsp (heaping) hot red pepper
- 2 1/2 tsp (heaping) turmeric
- 3 tsp (heaping) garlic powder
- 1 tsp cinnamon powder
- 1 tsp black pepper
- 1/2 tsp tsp cardamom
- 3/4 tsp cloves
- 3 tsp salt
- 3 large onions, finely chopped
- 2 tsp curry powder
- 4 bay leaves
- 1 tbls (heaping) cumin seeds
- 1 tbls (heaping fennel seeds
- 2 cloves garlic, crushed
- canola/vegetable oil
- water
- 3-4 potatoes, cut in 4 cubes
Directions
Take skin and fat off chicken and cut into 3 pieces. Rinse thoroughly. Boil potatoes until they’re half cooked then set aside. Cover bottom of large pot with oil and heat on high. Once oil is hot, add all spices. Once spices are brown add onions. Cook onions until soft and brown and then add chicken. Add enough water so that its 1/2-3/4 the way up the chicken mix. Stir constantly. Once the chicken appears half cooked add the potatoes (if you add them too early they end up as mush!). If the mixture starts to dry out or if there is insufficient gravy add hot water. Test the gravy to see if it needs more salt. Cooking time depends on the amount of meat you have. More meat = more cooking time.
Recipe from Abba.