- 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