- 1 Whole Chicken
- 1 Serving Spoon Oil
- 2 Potatoes
- 2 Carrots
- 1 Tablespoon Garlic
- 1 Tablespoon Ginger
- 1 Teaspoon Salt
- 1 Teaspoon Red Chilli Powder
- 3 Bottlecaps Soya Sauce
- 3 Bottlecaps Vinegar
- 3 Bottlecaps Worcestshire Sauce
- Grab a cooking pot that can easily hold the chicken, potatoes and carrots. Put the pot on the stove. Don’t light the stove yet.
- Put 1 serving spoon (donga chamach) of oil. You can even add 2 but I think 1 is usually enough.
- Put the chicken in, and add 1 tablespoon of garlic, 1 tablespoon ginger, 1 teaspoon salt, 1 teaspoon red chilli powder. Then pour in the soya sauce, vinegar, and worcestshire sauce as indicated. You can add more or less depending on your own flavor palate. The ingredients don’t have to go in a specific order.
*Note: If you have time, you can rub the ingredients all over the chicken. If not just chuck it in.
- Wash potatoes and carrots. Peel the carrots and cut them in half and throw into the pot. You can peel the potatoes as well (I usually leave the skin on). Cut them in half, and throw into the pot.
- Pour 3 teacups of water into the pot. If the chicken is frozen, add 2. If it’s desi chicken you’re using add 4 teacups (they take longer to cook). Light the fire, and keep it on a low heat.
- Check in after an hour or two. Once the water is low, and the chicken is nice and tender, turn the heat up, and fry in the gravy.
- Take out into whatever dish you have at home, and serve.