1 chicken, cleaned and cut into chunks
1 tablespoons dark soy sauce
1 teaspoon ground black pepper
2 teaspoons salt
Mix all the above-mentioned ingredients together and leave to marinate for 1 hour.
Then fry the chicken pieces. Set aside.
Cut 12 dried chillies and soak in hot water. Let it soften for 15 minutes.
3 fresh red chillies, cut into pieces
Drain the chillies from the liquid. Discard the liquid and seeds. Grind the chillies into a paste. Set aside.
4 large onions , sliced and coarsely grind
3/4 teaspoon mustard powder
500ml hot water and 1 knorr chicken stock cube, dissolve in the hot water
1 and half teaspoons sugar
juice of 3 to 4 limes (depending on size of limes)
Heat 5 tablespoons of the oil used to fry the chicken in a wok or pot. Fry the onions for 3 minutes. Add the mustard paste and ground chilli. Stir-fry for 2 minutes. Add 500ml of the chicken stock and sugar. Bring to the boil. Return the chicken to the pot and give everything a good mix. Cook on a low simmering heat, stirring now and then. Let some of the liquid be properly absorbed. Do remember to stir often so it does not burn. When there is just a little liquid left, take off heat and squeeze lime juice over. It is ready to be served.
If you like potatoes, you can fry some wedges or quartered potatoes and add to this dish.
Note: Some people are known to use bacon bones to flavour this curry Kaptain and others add good flavourful sausages while cooking.
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