Step-by-Step Instructions

1. 1.Prepare Cabbage

   Cut the cabbage into thin shreds. For a large cabbage, use about half. Place the shredded cabbage in a bowl.

2. 2.Prepare Chicken

   Skin the chicken leg quarters and cut them into small, manageable pieces. Wash the chicken thoroughly.

3. 3.Prepare Curry Paste

   In a bowl, combine the minced garlic, curry powder, roasted ground jeera, garam masala, and Wiri Wiri pepper (if using). Add a small amount of water to create a thick paste. Then, add the chopped onions to the curry paste and mix well.

4. 4.Sauté Curry Paste

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Once the oil is hot, add the prepared curry paste to the pot. Stir continuously for about 2 minutes until the spices release their aromas.

5. 5.Add Chicken and Salt

   Add the cut chicken pieces to the pot with the sautéed curry paste. Sprinkle 1 tablespoon of salt over the chicken. Mix well to ensure the chicken is evenly coated with the curry paste. Let it cook for a couple of minutes, occasionally turning.

6. 6.Add Cabbage

   After about 2 minutes, add the shredded cabbage to the pot. Mix the cabbage with the chicken and spices. Cover the pot and let it cook. The cabbage and chicken will release their own water, so no additional water is needed.

7. 7.Add Scallions and Finish Cooking

   After about 15 minutes of cooking, check the dish. Add the chopped scallions (shallots) and mix them in. Continue to cook, occasionally turning, for approximately 25 more minutes, or until the chicken is tender and the cabbage is fully cooked and the liquid has reduced. The total cooking time for the chicken and cabbage will be around 40 minutes.

8. 8.Serve

   Once the cabbage and chicken are done, turn off the stove. Serve hot with white rice or your choice of roti.