INGREDIENTS

• 2 kg pieces of chicken

• 2 teaspoons olive oil

• 2 tablespoons white Vinegar

• 4 garlic cloves, crushed

• 1/2 teaspoon powdered Eastern Turmeric

• 1 tablespoon powdered Eastern Chili

• 1/2 teaspoon powdered Eastern black pepper

• 1 tablespoon ginger, finely grated

• 10 leaves of curry

• season with salt to taste

DIRECTIONS

• In a saucepan, coat the chicken pieces with water and bring them to a boil. Reduce heat to a minimum, cover, and cook for 30 minutes, or until chicken is cooked through.

• 1 cup (250ml) liquid should be set aside after draining.

• In a saucepan, heat the oil and add the garlic, cumin, turmeric, chili, pepper, ginger, and curry leaves. Cook for 2 minutes on medium-high heat.

• Combine the chicken bits, and reserved stock, in a mixing dish.

• Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes.

• Serve with new coriander leaves as a garnis