5cm (2 inch) piece of fresh root ginger,
peeled and finely chopped
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp cayenne pepper
6 tbsp water
250g (8 oz) tomatoes, roughly chopped
150ml (1/4 pint) thick Greek yogurt
2 tbsp chopped coriander leaves
1 tbsp garam masala
1/2 tsp salt
juice of 1 lemon
Method :
Heat the oil in a saucepan and fry the chicken drumsticks until the skin
is crisp. Remove the chicken from the pan and keep warm. Add the onions,
garlic and ginger to the pan and fry until the onions are soft and golden.
Reduce the heat and add the cumin, turmeric, ground coriander, cayenne
and 1 tbsp of the water and cook, stirring, for 2 minutes. Add the
tomatoes, yogurt and half of the chopped coriander. Increase the heat,
return the chicken to the pan with the remaining water and bring to the
boil.
Sprinkle the garam masala over the chicken, cover and simmer gently for
20 minutes. Season to taste. Just before serving and the salt and lemon
juice and the remaining chopped coriander.
Serves 4
This is a version of a chicken dish
regularly cooked by the Gurkha regiment at Sandhurst. Serve with plenty
of boiled rice to soak up the juices.
