Tharida Dajaj (chicken tharid)

Instructions

1. In a large casserole, heat the oil over medium heat and brown the chicken pieces on all sides, about 8 minutes. Set them aside on a plate.
2. In the same casserole, fry the onions for 8 minutes until well browned, then add the garlic and ginger and cook for one minute.
3. Add the tomatoes, tomato paste and spices, then simmer for 5 minutes, stirring, until you have a thick sauce.
4. Return the chicken to the casserole, pour in the hot stock, cover and simmer gently for 35 to 40 minutes until the meat comes away from the bone.
5. While it cooks, tear the flatbreads into pieces and arrange them on the bottom of a large serving dish.
6. Remove the chicken and set it aside. Pour the broth and sauce over the bread, soaking it well, then place the chicken on top.
7. Sprinkle with chopped coriander, drizzle with lime juice and serve straight away, while the bread is still soft.