White Karahia with Indian Salsa

Wash and pat the chicken to dry deep fry till light brown from all sides transferring the fried pieces into a saucepan with a lid

Put over gentle flame to cook adding a little crushed garlic, the roasted seeds, salt and pepper to taste

Let it be cooked slowly till any liquid is dry

In a small saucepan cook yogourt, stirring constantly till it boils

Add yogurt to chicken, cover again and simmer slowly till well done. Quarter the capsicums, cut quarters into twos, deep fry and add to chicken

Serve garnished with julienned ginger and green coriander

For Indian Salsa:

For Indian salsa: put the tomatoes in a small saucepan covered and cook over medium flame till soft and the skin can be removed. Mash them well. Heat the salsa oil, add crushed garlic, ground cumin and coriander then add the tomatoes, red chillies and turmeric powder. Stir fry over high heat till most of Tue moisture evaporates and the oil separates. Serve with the chicken karahia and naan or any flatbread of choice.