CHASPAILA KAAN MA GOSHT
      
         CHASPAILA SAKERKUND
         MA MURGHI
         Chicken with Sweet Potatoes
        
         INGREDIENTS:
         1 chicken
         1 lb sweet potatoes
         2 onions, finely chopped
         1/2 lb ghee
         1/2 tsp cardamom and nutmeg powder
         1 piece ginger, ground
         5-6 cloves garlic, ground
         1/2 tbsp salt
         7 tbsp sugar
         4 tbsp rose water
        
 METHOD:
 Clean and joint the chicken. Heat 2 tbsp of the ghee and fry 1 of the chopped onions, till light brown in colour. Add in the masala and cook gently. After a few minutes add in the chicken pieces, salt and the remaining onion. Stir and allow the chicken to become pink in colour, then add 6 cups of water. When the chicken is cooked and tender, the gravy remaining should be about l/2 cup. Remove from the fire.
        
 Peel the sweet potatoes, slit them in half and cut into pieces. Fry  in the remaining ghee. In another pan add 1 1/2 cups water to the sugar, allowing the syrup to boil. Add in the fried sweet potatoes and when the sugar syrup thickens, add the rose water, cardamom and nutmeg powder. Remove from the fire. Place the chicken pieces on a serving dish and arrange the sweet potatoes in and around the chicken. Serve with rotlies or bread.