Gora Chicken

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 skinned chicken, cut into smallish pieces
  • 5 bulbs garlic, crushed, or 2 tbsp crushed garlic
  • Lemon or lime juice
  • 3 tbsp vegetable or sunflower oil
  • 1 tbsp hot chilli powder
  • 2 tsp sugar
  • 2 tsp ground black pepper
  • 2 tsp garam masala
  • ½ cup water


  • 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 continue cooking for a couple more minutes.
  • Stick in an oven at 350°F, 180°C, gas mark 4, covered with foil, for twenty-five minutes. Check the chicken twice and turn the pieces over.
  • Serve with fresh baguettes (at home it was white bread).