This recipe was given to me by my dearest friend from India, who invited me to her house in Kenya and thought me how to make it. She was one of the best cooks i have ever met, and i am so honored to learn this recipe from her.
Chicken- 1 whole cut in pieces, skinless.
Onion- 3 medium, diced
Garlic- 5 cloves
Ginger- 2 inches
Cumin seeds- 1 teaspoon
Tomato paste- 2 table spoons
Tomatoes – 2 kg crushed in a blender
Cumin powder 1 teaspoon
Coriander powder- 1 teaspoon
turmeric powder- 1 teaspoon
Chili powder-1 teaspoon
Saffron- 5 pieces
Heat the oil in a large pan, pot or wok. Add cumin seeds, let them pop, then add all onions, reduce the heat and let them sweat for around 15 minuets, stir frequently. They should get to a golden color and soften up.
Crush garlic and ginger and add to an onion mixture.Keep on stirring,put heat up.
Add tomato paste, stir it in, add all the spices ( apart from saffron and chili)
Add more oil if the mixture is too dry, keep on stirring.
Now add all your tomatoes, cover and let it simmer for 25-30 minuets.
Add all your chicken pieces, incorporate them to the sauce, add saffron and chili,cover and let it cook. Should take 45-60 minuets.
It is ready when the oil appears on top, of the curry and chicken is soft.
Best served with rice and chapatis.