Ingredients
Added by Maintenance script- 8 medium-size Chicken thighs - no bone - no skin - chopped into bite-size chunks.
- 2 medium onions - sliced relatively finely.
- 400ml of chicken broth. I made this from a Marks and Spencer concentrate jar - although you could just use Oxo or bouillon Chicken cubes.
- 100ml of coconut milk - I made this from Rajah creamed coconut bar - chopping off a chunk and dissolving it in warm water.
- 3 tablespoons of gram flour (which is ground chick-pea flour - otherwise called besan).
- 1 chunk of pre-pulped garlic. (See a previous recipe where I explain what these pre-pulped garlic and ginger pieces are.)
- 1 chunk of pre-pulped ginger.
- 1 cinnamon stick (otherwise known as dal-chini) slit into two pieces.
- 2 bay leaves. (Did you know that bay leaf is the leaf of the laurel tree? The leaves of this tree were considered holy in the days of the Roman Empire - and were used to crown honoured people - hence the laurel wreath and hence the term resting on your laurels.)
- Spices: Ground coriander, garam masala, chillie, salt, turmeric.
- A bottle of Thai sauce - just a few drops needed for this dish.
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