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Bombay chicken curry
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2 kg chicken pieces
2 tablespoons olive oil
2 tablespoons white vinegar
1′h cups (125 g) desiccated coconut
4 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
1A teaspoon ground black pepper
1 teaspoon grated, fresh ginger
10 curry leaves
1 tablespoon sugar
Preparation method
1 Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250 ml) of liquid.
2 Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Saute for 2 minutes.
3 Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.
SERVES 4 TO 6
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