1. Preheat oven to 300°F. 2. Heat 1 teaspoon ghee in a non stick fry pan. 3. Trim chicken thighs of visible fat and season with the salt, pepper and paprika. 4. Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole. 5. In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft. 6. Add the curry powder and cook further 2 minutes. 7. Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves. 8. Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender. 9. SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread. 10. LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day! ---------------------------------------------------------------------------
Nutrition
Ingredients
