| 1 | Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil sprig curry leaves ?stem lemon grass 2 cm cinnamon stick ?teaspoon turmeric 500 ml stock joint and wash the chicken. |
| 2 | Chop one onion and make the other into onion rings. |
| 3 | Crush the cardamoms and cloves. |
| 4 | Put the chicken into a pan and add the salt, vinegar, curry powder, pepper, cardamoms, cloves and cinnamon stick. |
| 5 | Pour in half the water and bring to the boil. |
| 6 | Cook until the gravy is absorbed. |
| 7 | Remove the chicken pieces and place in a bowl. |
| 8 | Add the rest of the water to the pan, swill round and pour liquid into a tug. |
| 9 | Heat the oil and saute the chicken pieces, the chopped onion, curry leaves and lemon grass. |
| 10 | When the chicken pieces are done add the onion rings and worcestershire sauce. |
| 11 | Pour in the liquid from the tug, mix well and bring to the boil. |
| 12 | Lower heat and allow to simmer for a further 3 minutes, then discard the cinnamon stick and serve immediately |
