| 3 | lb | Chicken pieces |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ginger |
| 1/2 | ts | Tumeric |
| 1 1/2 | ts | Salt; Kosher of course |
| 1/2 | ts | Ground black pepper |
| 1/3 | c | Oil; olive first preference, (up to 1/2) |
| 1 | md | Onion; Red will do nicely as it adds colour. |
| 1 | | Head of Garlic; peeled seeded and chopped |
| 6 | sl | Pickled lemons* |
| 1/3 | c | Chopped parsely |
| 1 1/2 | c | Water; (I use 50-50. water, chicken stock) tinned Consome |
| 1 | c | Green olives; soaked in water for 1/2 hour |
| | Fresh curry leaves; if not fresh soak in 50-50 for 10 minutes before using |
| 1/2 | c | Chopped Serranos; Or do what comes Naturally with Dried Chiles |
| 1 | tb | Cornflour or cornstarch |
| | GARNISH |
| | Chopped parsely |
| | Shredded Serranos |
