Chicken Laguna

READY IN: 3hrs




  • Grind the garlic, ginder and chilies into fine paste.
  • Add 4 tablespoon oil into the wok and set the fire at high.
  • Add the ground paste.
  • Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
  • Once onions go soft, add the spices and the chickpea flour onto the wok.
  • Reduce the gas to medium and add the balance 2 tablespoons of oil.
  • Stir well until the spices and the chickpea flour start browning.
  • Cut the tomatoes into small pieces and add to the wok.
  • Add a glass of water and deglaze the wok.
  • When the water starts boiling, cover the wok and turn the gas to low.
  • Soon the oil starts separating and the tomatoes starts to disintegrate.
  • Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
  • Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
  • Mix well and increase the fire to high.
  • Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
  • Let the chicken simmer and cook slowly for 30mts.
  • Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
  • Serve with hot Chappatis or Rice.