Ingredients:
|
|
Rind &
juice of 1 lime |
2 tbsp |
Worcestershire Sauce |
|
1 med. |
onion, chopped |
1 tbsp |
Rajah Mild
Madras Curry Powder |
|
1 large |
tomato,
cut into wedges |
4 large |
chicken portions |
|
1 stick |
celery, chopped |
2 tbsp |
vegetable oil |
|
4 |
spring onions, chopped |
2 tbsp |
tomato ketchup |
|
3 tbsp |
chopped coriander |
225ml/8 fl oz |
water |
|
1 tsp |
Rajah
Minced Garlic paste |
225g/8oz |
shredded cabbage |
|
1 1tsp |
Rajah
Chicken Seasoning |
1 tsp |
sugar |
|
1 tsp |
Rajah
Coarsely Ground Black Pepper |
|
|
|
1 tsp |
Rajah
Minced Red Chili |
|
|
Method:
* In a large
bowl mix together the marinade ingredients.
* Add the
chicken portions, turning & coating well. Leave to chill in
refrigerator for 2-3 hours or overnight.
* In a heavy
pan or casserole heat the oil then add a teaspoon of sugar until bubbling.
* Add the
chicken portions to the pan turning until well browned. Remove with a
slotted spoon.
* Add the
marinade ingredients to the juices with the ketchup and water. Return
the chicken to the pan.
* Cover and
simmer for 30-40 minutes until chicken is tender.
* Add the
shredded cabbage for the last 10 minutes and serve immediately
