Serves: 4 to 5
900 grams Chicken (skin removed)
For the paste
1 medium onion, chopped
1/3 fresh chilly (githeyo mirus)
4 dry chilly
3 garlic bulb
1/2 inch ginger
6 curry leaves
2 tbs. lonumirus curry powder
2 tbs. chicken curry powder
½ tsp turmeric
3 tsp. whole coriander
1 tsp. whole cumin
1 tsp whole pepper
1 inch cinnamon
11/2 tsp salt
Enough water to grind
To fry onion
¼ cup olive oil or sunflower oil
1_ In a skillet or in a pan add oil, onion, garlic and ginger, fry until lightly browned.
2_ Put the fried onion mixture and rest of the curry paste ingredients into a food processer or a grinder and grind to a paste.
3_ Take the chicken and trim down unwanted fat and chicken wing tips. Make slits on the breads and thighs.
4_ Apply grinded curry paste all over and inside of chicken generously.
5_ Marinade for 4 hours or overnight
6_ Bake at 350 degrees F/ 175 degrees C for 40 minutes. After 40 minutes take the chicken skillet or pan out from oven and squeeze lime juice on both sides. Again bake for another 30 minutes. Enjoy!