INGREDIENTS

1 cinnamon stick
1 elatchi pod
500g chicken fillet.
½ teaspoon tumeric
½ teaspoon dhana Jeeru (Cumin)
1 teaspoon ginger garlic
1 teaspoon chilli powder

1 onion
1 tomato
Half a can coconut milk
Some water
Oil

METHOD

Food process the onion and cook untill pink, add cinamon and elatchi, then add chicken and all the spices. Once chicken looks cooked and coated in the spices add the tomato grated, allow to cook and simmer. Then add coconut milk, once boiling then add about half a cup to a cup of water and simmer on low for five minutes. Serve with pur, onions salad, and spaghetti.