From news@blackcat.demon.co.uk Mon Oct 8 16:27:57 2001 Date: Sat, 6 Oct 2001 10:07:34 GMT From: Mike Dickson Newsgroups: uk.food+drink.indian Subject: Chicken Phall Chicken Phall Serves 4-6 8 fresh red chillis 8 fresh green chillis 4 tbsp ghee 1 onion, finely chopped 6 garlic cloves, finely chopped 2 inch piece of ginger root, finely chopped 1 tsp cumin seeds, ground 1 tsp coriander seeds, ground 1 tsp Garam Masala 14oz can chopped tomatoes 1 tbsp tomato ketchup 1 tbsp tomato puree/paste 750g chicken breast, cubed Chop half the red and half green chillis and leave the others whole. Heat half the ghee in a saucepan and add the onion, garlic and ginger. Stir over a medium heat until golden brown. Stir the cumin, coriander, fenugreek and Garam Masala into the onion. Cook over a medium heat for 10 mins. Stir in the tomatoes, ketchup, puree and the chillis and bring to a gentle boil. Cook over a low heat for 10 mins. Meanwhile, heat the remaining ghee in a flameproof casserole and cook the meat until evenly sealed. Cook in batches if necessary. Transfer the sauce to the casserole with the meat, cover and cook in a preheated oven at 180C/350F/Gas Mark 4 for 90 minutes until the meat is tender. Serve with cucumber raita, pickles, naan bread and gasoline. Mike Dickson, Edinburgh, Scotland