1 1/2-2 1/2 tablespoons |
vegetable oil, (kapha 1 1⁄2 tablespoons, pitta 2 tablespoons, vata 2 1⁄2 tablespoons) |
1 |
medium–large onion, peeled and sliced |
4 |
fat garlic cloves, peeled and grated into a paste |
3/4 teaspoon |
ginger paste |
3/4 teaspoon |
caraway seeds |
1/2 teaspoon |
sweet paprika, (for colour) |
4 |
small chicken thighs, bone in, skinned and trimmed of all fat |
500ml |
chicken stock or vegetable stock |
|
salt and lots of freshly ground black pepper |
2 teaspoons |
tomato puree |
1 |
small carrot, peeled and sliced on the diagonal |
1 |
small courgette, sliced on the diagonal |
6 |
large dates, quartered lengthways |
or equivalent amount |
other dried fruit, (e.g. figs or apricots) |
large handful |
fresh parsley, chopped, to serve |