Chicken Temperado Recipe
Ingredients
| Chicken (small) 1 | ||
| Red chillies | 4 (For 6) | |
| Tamarind a very small ball | ||
| Vinegar 3 dsp. | ||
| Sugar | 2 Teaspoon (For 6) | |
| Onion 1 big | ||
| Oil 4-6 dsp. | ||
| Cumin | 1 Teaspoon (For 6) | |
| Garlic | 10 Gram (For 6) | |
| Cloves | 4 (For 6) | |
| Salt | To Taste (For 6) | |
| Turmeric 2.5 cm. (1") piece | ||
| Ginger 2.5 cm. (1") piece | ||
| Peppercorns | 12 To taste (For grinding) | |
| Cinnamon a small piece | ||
| Cardamom | 1 (For grinding) | |
Directions
1. Clean and joint the chicken, apply salt and leave for about 20 minutes.
2. Slice onion, heat oil and fry till golden brown. Add chicken pieces and let it cook for about 10 minutes with the lid on.
3. Add tamarind juice and continue cooking for another 15 minutes.
4. Crush cumin, garlic, cloves and add to the ground spices.
5. Add spices, mix well; add chillies and a little water. Cook for 15 minutes. 6. Add vinegar and sugar. Cook for five minutes and remove from fire.
2. Slice onion, heat oil and fry till golden brown. Add chicken pieces and let it cook for about 10 minutes with the lid on.
3. Add tamarind juice and continue cooking for another 15 minutes.
4. Crush cumin, garlic, cloves and add to the ground spices.
5. Add spices, mix well; add chillies and a little water. Cook for 15 minutes. 6. Add vinegar and sugar. Cook for five minutes and remove from fire.
Chef
