Vivek Singh served up a tasty rustic jungle style chicken curry with triangle paratha on Saturday Kitchen.<\/p>\n
The ingredients are: 5 tbsp vegetable or corn oil, 5 cloves, 2.5cm piece cinnamon stick, broken in half, 2 black cardamom pods, \u00bd tsp black peppercorns, 1 tsp cumin seeds, 1 bay leaf, 4 onions, finely chopped, 1 tbsp chopped garlic, whole chicken (1.2kg\u20131.5kg), skinned and cut into 8 pieces on the bone, \u00bd tbsp ginger paste, \u00bd tbsp garlic paste, 2 tsp salt, 1 tsp ground turmeric, 1\u00bd tsp red chilli powder, 1 tsp red chilli flakes, 1 tsp ground cumin, 1 tsp ground coriander, 4 tomatoes, chopped, 2 green chillies, chopped, \u00bc tsp garam masala, \u00bd tsp dried fenugreek leaves, crushed, \u00bd lemon, juice only, 2 tbsp fresh coriander, chopped and rice or parathas, to serve.<\/p>\n
For the triangle parathas: 500g plain flour, 2 tbsp ghee, plus extra for cooking, \u00bd tsp carom seeds, \u00bd tsp black onion seeds, 1\u00bd tsp salt and 4 tbsp oil.<\/p>\n