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Heat the daag in a pan and stir in 500g chicken on
the bone.
Allow to cook for 10 minutes or so, then cover with
a lid and cook for 20-25 minutes, stirring
occasionally to check it doesn’t stick. You can add
a little water if you like – not more than half a
cupful – which will reduce the need for stirring
and make a more saucy sauce, but the flavour won’t
be so concentrated.
Finish the dish with chopped coriander and 1-2 tsp
grated fresh ginger, plus a squeeze of lemon juice.
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