Instructions: Wash the chicken pieces in cold water and drain in a colander. Deep fry the onion slices in batches until dark brown in colour, remove onto a plate with a slotted spoon, the onion should be crisp.

Put the chicken in a wok or karah, add salt, cinnamon, ginger and garlic.

Cover and cook on a medium heat until the chicken is cooked through and all the liquids have dried. Keep on the lowest heat setting.

Scrunch the fried crisp onions and keep on a plate, to this add the coriander, chilies and lemon juice.

Ass this mixture to the chicken in the pan, add 2 T of oil from the onion frying, cover and switch off.

This dish can be served as a starter with chutneys or as part of a meal with nan bread.

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