Summary

Ingredients

• 1 kg chicken, divided, on the bone
• 1 large onion (s)
• 1 tablespoon, heaped ginger, chopped
• 3 cardamom pods
• 3 carnation (s)
• 1 cinnamon stick (s)
• 1 tablespoon vinegar
• 3 tablespoon cayenne pepper
• 3 tablespoon Madras curry powder
• 3 tablespoon tomato paste
• 8 curry leaves, fresh if possible
• 1 ½ teaspoon salt and pepper, black
• 4 cloves garlic
• some oil, neutral

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Instructions

1. Wash the chicken pieces and pat dry. Put in a bowl. Spread the cayenne pepper, curry, vinegar, salt and pepper on the chicken and mix everything well. Chill for at least 1 hour.
2. Roughly chop the onions and fry them together with the garlic, cloves, cinnamon stick, cardamom pods, ginger and curry leaves in a saucepan with a little neutral oil until roasted substances are formed. Now add the chicken pieces and sear them. Reduce the heat and simmer for about an hour.
3. Serve with rice.