serves 6
1½ kg chicken, cut into 12 pieces
¼ medium bottle tomato ketchup
50 g ghee or butter
4-6 capsicums, sliced lengthwise
6-8 spring onions, chopped
3 medium onions, quartered
4 cucumbers, sliced lengthwise
1 tsp freshly ground red chillies or to taste black pepper, coarsely ground, to taste
1½ tsp ginger and garlic paste salt to taste water
Boil chicken with ginger and garlic. When tender, strain the stock (one cup should be left) and keep aside.
Heat the butter or ghee in a heavy-based pan, add onions and fry lightly. Add the spring onions, cucumber and capsicum. Pour in the tomato ketchup, ground red chilli, salt and pepper. Add the stock and the chicken. Simmer for about ten minutes.
Serve hot in the centre of a ring of boiled rice.
