Free Range Chicken ‘Karai’

Nothing makes my mouth water other than the smell of onions, garlic, ginger and spices combined. This dish is, ‘dry’ cooked, sealing all the fragrance of spices and flavorings in its flesh. This is an Indian inspired dish with a kick of spicy coating sauce from fermented milk (Mala in swahili,)Ingredients :-1 kg kienjeji chicken( free range grain fed chicken) cut into 8pcs-50 g tomato paste-2tbs garlic ginger paste-4 to 5 green chillies-1bunch fresh green dhania (coriander)-1tsp crashed cumin seeds-1tsp black pepper-1/2tsp Turmeric powder-100ml Mala (butter milk – fermented milk)-2tsp oil-salt to tasteMethod :

1. Heat oil in a wok, add onions, garlic ginger paste, stir fry for few seconds Then add cumin, black pepper stir well
2. Add chicken, cook for 2-3 minutes Add whole green chillies and half of he coriander and mix well. In a separate bowl mix tomato paste, Mala (fermented milk). Salt, turmeric add into the chicken mixture.
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5. Cook covered till the chicken is almost done.
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8. Add lemon juice,. Cook until the liquid has reduced and thick.
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10. Garnish with the remaining coriander and green chillies..
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12. Serve with rice, chapati or ugali with some greens..
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