1 whole chicken (cut into 8 pcs) 3 tbsp turmeric powder salt to taste $1 bryani spice 1 red / green chilies (cut 4 lengthly) 1 cup plain yoghurt 2 onion (1 to slice / 1 to pound finely) 5 garlic ] 2 inch ginger ] (pound finely) 2 tomatoes (cut 4) 50g cashew nuts (pound into paste) 2 cups of water (depends on your own thickness of the gravy) oil to fry chicken 1 sprig coriander leaves (slice) 1 sprig mint leaves (slice) 2 knot pandan leaves
Method
Method:
1) Mix the chicken, turmeric, salt thoroughly & fry till half cooked
2) Drain out the oil, leaving only 2 tbsp… in a medium heat, stir in all the pounded paste & pandan leaves
3) Stir in the bryani spice, yoghurt, salt to taste
4) Stir continuously, pour in the water & chicken, simmer till gravy thicken
5) Lastly add the tomatoes, coriander, mint, chilies.. simmer for another 15mins
6) Garnish with fried shallots & serve with plain rice or french loaf
Tips
This dish can be kept over-night & heat up, the more thicker the gravy... the better.