This dish originates from Indians in Kenya. My muttons @ kids lapped it up. I only used 1 green chili but would recommend at least 2 if you are not cooking for unpredictable kids.
Goes very well with cucumber raita and onion rice.
- 4 chicken thighs and 4 drumsticks (skinned) ; 1 ate a pair before pic was taken :-P
- 2 cups of cilantro @ chinese parsley (leaves and small stems)
- 5 cloves garlic (coarsely chopped)
- 3 inch pc fresh ginger (coarsely chopped)
- 1 large red onion
- 1 medium tomato (chopped)
- 2 or 3 green chillies (coarsely chopped)
- 2 tablespoons vegetable oil
- 1 cup plain yogurt (lightly beaten with fork)
- 1 teaspoon tomato paste
- 2 tablespoons lemon juice
- 1 tsp salt
Put onion, ginger, garlic, 1/4 tsp salt and lemon juice into blender. Add abt 2 tbs of water and blend. Pour blended mixture on chicken pieces and rub in. Cover and refrigerate for 30 minutes or for up to 24 hours.
In same blender, put in tomato, cilantro, chilies, tomato paste, the remaining 3/4 tsp of salt and 2 tbs of water. Blend until smooth.
Pour oil into nonstick pan and set over high heat. Put in chicken pieces together with marinade. Fry until chicken is light brown on all sides, abt 10 mins.
Add tomato mixture and cook until sauce is thick and clings to chicken; another 10 mins.
Add yogurt, stir and cook until yogurt disappears and leaves a thick sauce edged with oil. Cover, reduce heat to low and cook until chicken is tender.
Add a tbs or 2 of water if pan is drying out too much.