- 6 chicken thigh fillets, skinned, trimmed and cut into bite size pieces
- 125ml malt vinegar
- 2 tbsp jaggery, or brown sugar
- 1 heaped tsp cumin seeds
- 1-2 dried red chillies (use more if you like it hot)
- 2 cloves garlic
- 1 tsp rapeseed oil
- 1 star anise
- 1 large onion, finely diced
- 1 tsp salt
- Handful coriander, chopped
- Soak the dried chillies in boiling water to soften for 10 minutes.
- Dissolve jaggery or brown sugar in half the vinegar and set to one side.
- Pound the cumin seeds and soaked chillies in a pestle and mortar, then add the garlic to create a spice paste. Stir in one tablespoon of vinegar. You can blitz in a blender is you have one.
- In a pan heat the oil and add the star anise. After a minute add the chopped onion and sauté until brown.
- Add in the spice paste and cook for about 2-3 minutes.
- Place the chicken pieces into the pan and stir fry in the paste for a few minutes.
- Sprinkle in salt to taste and pour in the remaining vinegar. Cook for a further 2-3 minutes.
- Add the jaggery and vinegar mixture and reduce the heat. Half cover the pan and stir occasionally. Cook for 10 minutes until the sauce is thick and sticky. The chicken should be cooked through and deliciously tender. You can add a little water if you wish.
- Sprinkle with fresh coriander to serve.
This is a dry sticky sauce that works really well with some plain rice.