Serves : 4 / Prep time: 20 minutes  / Cooking time: 45 minutes



To rub

1 kg Whole Chicken

3 Tbsp Ginger Garlic Paste

Enough oil to fry the chicken

To roast

1 small onion, divided into 4

3 Cardamoms

3 Cloves ( karanfoo)

1 small pc Cinnamon

1 tbsp. Black Pepper Corns

12 cashew nuts

3 Tbsp.Coriander Seeds

1 Tsp Cumin

4 Red Dry Chillies

For curry

4 Big Tomatoes

3 Bay Leaves

1 scotch bonnet (githeyomirus) , divided into 4

2 tbsp. tomato paste

2 tbsp. chicken stock powder

12 curry leaves

1/3 cup water

1/3 cup thick coconut milk

1 tsp. salt

3 tbsp.coriander leaves


1_Make slits on the meaty areas of the chicken, rub ginger garlic paste on the chicken and marinate one hour.

2_Roast all the roasting ingredients and grind to a fine paste by adding enough water to make a paste.

3_Puree the tomatoes, set aside.

4_Heat oil in a big sauce pan put the chicken and fry both sides until golden brown.  Drain chicken into another plate. Take out all the oil leaving just two table spoon in the pan.

5­­­_Add tomato puree, curry paste, bay leaves, scotch bonnet, tomato paste, chicken stock, salt , water and coconut milk, stir to combine and add the fried whole chicken in to the gravy, turn from side to side to coat with the  gravy, push some gravy into the chicken cavity, cover and cook until chicken is fully cooked and the gravy is very thick, sprinkle coriander leafs. Season with more salt if needed and serve with rice or, roshi or pharata .


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