This is the chicken jelly recipe
Here is what you do:-
Get a full skinned chicken (or the whole chickens bones and a little meat like wings)
Then add 2 black cardomons
8 green cardomons,
8 bayleaves
2 long cinnamon sticks,
1 teaspoon peppercorns
1 teaspoon salt
and 2 tablespoons of vegetable oil.
Put in enough water to half cover the chicken (which was skinned).
I warn you , it really doesn't smell nice.
I thought it would be unusable because of it's smell.
I cooked it on very low for about four hours.
The meat takes on a string like quality.
Then I strained it and left it to cool.
The jelly that you get on top is what you use.
It is surprisingly very un spicy.
Almost like chicken crisps with a hint of bay leaves.
I added this to my curry gravy and boiled for another ten minutes to dissolve.
It works out about half a tablespoon per curry portion.
The jelly keeps three days in a fridge or could be frozen
Most of my curries are veggy so the addition of this stock made a massive difference