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Mix the chicken, salt, onion,
chili, cinnamon, cloves and water in a non-stick pan. Cover
and cook the mixture for about 1 hour (or until cooked well)
on top of the oven. Once it is cooked, separate the chicken
pieces to a bowl keeping the onion and chili in the pan. Make
a coarse paste out of the cooked onion and chili by mashing it
in the pan with a large spoon.
While the chicken is being
cooked, boil the potatoes in water until it can be peeled with
hand. Slice the peeled potatoes into one-eighth inch thick
slices. In a non-stick frying pan, heat the oil and butter.
Fry the potato slices in the oil/butter until they turn medium
brown. You may need to springle a little salt, while frying,
to make it more tasty. Fry all the potato slices in 2-3 turns.
Once the potato slices are
fried, use the remainder of the oil to simmer the mustard seed
(until broken) first and then adding curry leaves. Add the
cooked chicken pieces and fry for 2-3 minutes. After they turn
brown, add the onion/chili paste, mix thoroughly and cook for
about 5 minutes. Add the fried potatoes to this and lower the
heat and cook for another 5 minutes.
Serve with rice.
(*) Lamb or beef may be
substituted for chicken. But then of course it won't be fried
chicken!
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