(originally called “Country Capon”)


· 1 chicken cut into pieces
· 2 heaped tsps jeera (cumin)
· 4 red dried chillies (or chilli powder)
· 6 cloves garlic (or a tbsp garlic powder)
· 1 1/2 inch ginger (or a tbsp ginger powder)
· 1/4 tsp tumeric powder
· 1 tsp paprika powder

Blend the above spices into a paste.

· 2 tbsps cooking oil (add more if require)
· 11/2 tbsps vinegar
· 1 tsp sugar
· Salt to taste
· 2 large onions, sliced
· Shoe string French fries (frozen packet) or potatoes, sliced into thin “strings”
· (Hickory sticks - ready-to-eat potato snacks - are an excellent substitute for
French fries)


  • Fry sliced onions to golden brown and set aside.
  • If using French fries, cook according to the instructions on the package, or deep-fry string-cut potatoes in oil. Set aside.
  • Fry the above spices in the same oil as used for the onions and potatoes, adding more oil if needed.. Add chicken and fry well. Add salt, sugar and vinegar and cook till chicken is soft, adding water a little at a time. Gravy should be thick. If using a pressure cooker, set this for two minutes, remove from heat and allow to cool slowly.
  • Garnish with fried onions and string fried potatoes (or hickory sticks) strewn over the chicken

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