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Chicken Dopiazza - 4 serves

3 Tbsp oil
8 small onions, halved
2 bay leaves
8 cardamom pods
4 cloves
3 dried red chilies
8 black peppercorns
2 onions, finely chopped
2 cloves garlic, crushed
2.5 cm ginger root, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp chilli powder
1/2 tsp salt (optional)
4 tomatoes skinned and finely chopped (or 1 tin of tomatoes)
1/2 cup water
8 pieces of chicken ie thighs and drumsticks, skinned

Heat 2 Tbsp oil in a large saucepan and fry the small onions for
10 minutes or until golden brown. Remove and set aside. Add the
remaining oil and fry the bay leaves, cardamoms, cloves, chilies
and peppercorns for 2 minutes. Add the chopped onions, garlic and
ginger and fry for 5 minutes. Stir in the ground spices and salt
and cook for 2 minutes. Add the tomatoes and the water and simmer
for 5 minutes until the sauce thickens. Add the chicken and cook
for about 15 minutes. Return the reserved small onions to the pan,
cover and cook for a further 10 minutes or until the chicken is
tender. Serve with plain rice.


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