Thursday, January 29, 2015

Konkani Chicken Curry


Chicken: 250 gm
Cooking oil: 2 tsp.
Dessicated coconut: 2 tsp.
Onion (chopped): 1
Cloves: 2
Peppercorns: 1/2 tsp.
Cinnamon: 1 inch
Garlic (chopped): 4 cloves
Onion (sliced): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Sugar: a pinch

  1. Boil the chicken with garlic for 5-6 minutes and turn off the flame. Drain the chicken and garlic and keep aside and save the stock.
  2. Heat oil and add whole spices: cloves, cinnamon and peppercorns and let them splutter. Add the dessicated coconut and chopped onion. Mix and let cook until the onions are transparent.
  3. Drain this and take out in a bowl, leaving the oil behind in the pan. Add the sliced onions and let cook until they start browning. 
  4. Add ginger-garlic paste and mix well. Cook until the raw smell goes away. Add the tomato and sprinkle salt. Mix and cook until the tomatoes are soft and mushy.
  5. Add red chilli powder and garam masala and give a stir. Add the previously fried onion and coconut mix and mix well. To this add the boiled chicken + garlic and mix well. Fry in the masala for 2 minutes.
  6. Add the sugar and pour in the stock. Mix and cover, let cook for 10 minutes on medium flame. Remove cover, cook another 2 minutes and turn off the flame. Serve hot.'

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