Ingredients
4 tablespoons of vegetable oil
1x curry leaf
One tablespoon each of fenugreek seeds cumin seeds mustard seeds star
1 piece of cinnamon sticks
1 onion diced
Crushed ginger garlic and chilli
1 large chicken curry piece size
1 tbsp turmeric 1 tbsp Marsala
Salt to taste
Chopped coriander
1 tin tomatoes puree
Boil potatoes (optional)
Equipments needed one large pot and a large spoon
Methods
In a pot add oil when oil is heated and all your spaces like cinnamon stick cumin seeds Curry Leaf mustard seeds fenugreek seeds mix and then add onions till Brown add your ginger garlic chili paste mix till well cooked then add your masala and turmeric powder mix. Add washed chicken pieces mixwell until all chicken is covered in the spice add your salt of taste mixwell on high heat. Mix and leave . Add tomato puree to get the soup thick, at this point you can add lemon. Mix all together. Cook for a further 10min on high heat. Garnish with coriander and cover to simmer for 5mins and turn heat off.
