3 Chicken Maryland pieces (or equivalent weight of thighs & drumsticks - approx 1kg) 2 Tablespoon oil 1 large onion, finely sliced Small packet of fresh baby corn cobettes, halved 3-4 cloves garlic, crushed 4 cm piece of ginger, grated 1 teaspoon hot chilli powder 1 teaspoon turmeric 140g tomato paste 1 cup water
Remove skin from the Maryland pieces & remove excess fat. Separate the Maryland pieces at the thigh bone Mix the chilli & turmeric powders with a few tablespoons of water to form a paste & set aside. Gently fry the onion, garlic & ginger until the onion is translucent. Add the spice paste mixture and fry for a few minutes until fragrant. Add the chicken pieces & fry until they change colour all over and are coated with the onion/spice mixture. Add the tomato paste and water and bring to a boil. Reduce heat to very low, cover & simmer for 20mins, adding water as necessary if the sauce evaporates before the chicken is cooked. Add the baby corn & simmer for a further 10mins. Serve with boiled potato or steamed rice.