Chicken Caldeen

• 2-1/2 lbs (1.1 kg). chicken (cut into pieces)
• 2 onions, sliced
• 1 tbsp (15 ml) fresh ginger, finely chopped
• 2 slit green chillies
• 4 tbsp (60 ml) oil
• 2 finely chopped tomatoes
• 2 chicken stock cubes, crumbled
• 1 tbsp (15 ml) fresh coriander leaves, finely chopped
• 1 cup (225 ml) freshly grated coconut
• 1-1/2 tsp (7 ml) red chilli powder
• 2 tsp (10 ml) coriander seeds
• 1/2 tsp (2 ml) turmeric powder
• hot cooked rice

1. Heat oil in a pan, add onions and fry until transparent.
2. Then add green chillies and ginger and saute for 1 minute.
3. Add tomatoes and salt, and cook until they are soft and mushy.
4. Next, add the ground paste and saute well until oil separates from the mixture.
5. Add enough water to make a thick gravy, and bring to boil.
6. Then add the chicken pieces, stock cubes and salt, and cover and simmer until chicken is cooked.
7. Garnish with coriander leaves.
8. Serve hot with steamed or boiled rice.

chicken, onions, fresh ginger, green chillies, oil, tomatoes, chicken, fresh coriander leaves, coconut, red chilli powder, coriander seeds, turmeric, rice

Taken from online-cookbook.com/goto/cook/rpage/00071A (may not work)