(Chartso, Pontiac delicacy) 

Ingredients (4-5 servings)

1 chicken (about 1500gr), chopped in 6
1 big dry onion, thinly chopped
2 tbsp tomato paste, dissolved in a warm glass of water (or ½ cup tomato purée)
350g walnuts, ground into crumbs
1 tbsp coriander powder
1 tsp curry powder
50ml olive oil (or butter)
salt
freshly ground pepper

Preparation

In a wide pot, sauté the chicken pieces in olive oil, over high heat and single-layered (in two portions if the pot doesn’t fit all six pieces at once) till golden brown on both sides. Just before sautéing is done, add the onion and let it cook for 3-4’. 

Add the dissolved tomato paste or purée, stir and add water till it covers ⅔ of the chicken. 

Add the herbs, salt and pepper and let it boil. Lower the heat and let it simmer for about 45’. 

After 30’, add the walnuts, shaking the pot to make sure it spreads evenly, and let it cook for the remaining time, till the chicken is done and the sauce thickens. 

Serve with white rice.