Instructions Fry onion in oil in a medium frying pan, until brown. Add garlic, loomi, spices and fry 2-3 minutes over medium heat. Add tomato paste, tomatoes and chicken. Stir well, then pour water over and continue cooking until most of the water is absorbed while stirring occasionally. Add freshly chopped coriander and remove from heat. Clean, remove the skin, debone and keep the winglet bone intact. Serve hot. This, is a dryish curry dish, its flavour is enhanced by the chopped coriander. This modern dish is generally served as an evening meal with green salad, yogurt and sliced limes.

Ingredients 1 Fresh chicken, boiled and deboned 4 Tablespoons tomato paste Salt to taste 1/4 Teaspoon black pepper 1 Teaspoon turmeric 1 Teaspoon bezar 1/4 Teaspoon ground cinnamon 1/4 Teaspoon ground cardamom 3 Onions sliced 6 Cloves garlic crushed 2 Tablespoons dried loomi 2 Fresh tomatoes chopped 2 Bunches fresh coriander 1/2 Cup water 1/4 Cup corn oil [ More Recipes ]