1. Gather your spices together, and peel and chop the ginger. Put the 10 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle or even in a coffee bean grinder. Mash them together so the cardamom pods burst and the whole thing becomes a mess of spices. 2. Then heat the oil in a pot, add the onion over fairly high heat, and stir now and then, for a few minutes. Add the spices you mashed or grinded, and stir. You might need to add more oil: spices slurp up oil as they fry. Don't worry, you will be able to skim it off again later. 3. Stir and fry spices and onion for about 2 minutes. Add the can of chopped tomatoes and stir. The heat should be high enough so everything bubbles together. 4. Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. 5. Turn heat way down until it just simmers, put on a lid, and cook for about 20 minutes. 6. Sprinkle over the garlic, sugar, lemon juice and salt. 7. Simmer with lid at a small angle, for about 15 minutes more. 8. Stir through, taste the sauce, and adjust seasoning to taste. 9. Please note that it is easy, near the end of cooking, to skim off extra oil/fat with a spoon, as it collects in corners of the pot. On my photos you can see there isn't much oil or fat on the dish. 10. Serve this with rice. Tonight I served this with green vegetables and what you might call "grits and beans". ---------------------------------------------------------------------------
Nutrition
Ingredients
