Preparation info
  • Serves


    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

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  • 1 skinned chicken, cut into smallish pieces
  • 5 bulbs garlic, crushed, or 2 tbsp


  • Whiz all ingredients except the chicken, water and oil and beat them to make a paste. It should have the consistency of tomato purée. Add extra garlic and lemon or lime if too dry.
  • Heat oil in a karai until it is just hot enough to sear food but not flaming hot.
  • Stir-fry the chicken in oil for eight minutes.
  • Add the paste and water, and