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Posted by Sister Bernard Vas on July 10, 1998 at 09:45:13

Ingredients
1 kg chicken peices
12 garlic cloves chopped
2" peice of ginger chopped
3 tbs ground mustard paste
10 tbs vinegar
01 tbs black pepper powder
01 large onion chopped
salt to taste

Method
In a blender or food processor puree garlic, ginger and mustard
in to a paste. Add salt and pepper.

Remove the skin of the chicken and fork every peice of chicken
thoroughly. Add the garlic paste and vinegar to the chicken
and coat well. Allow the chicken to marinate for 12 hours and
then deep fry it.

Add cut onions into the remaining marinade and bring it to a boil
on stove top for a few minutes until the onions are transluscent.
Pour this sauce over the fried chicken and decorate with tomato slices.

Enjoy with a nice buriyani rice, pineapple curry and salad.
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