Tuesday, 28 October 2014

Baked Chicken Curry



400 Grams Boneless Chicken.
Make Paste :
1/2 Cup Grated Coconut.
8 Sambar Onions.
4 Green Chilies.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
2 Tablespoon White Vinegar.
1 Tablespoon Coconut Oil.

Tempering:
1 Tablespoon Ghee.
2-3 Whole Star Anise.
10-15 Curry Leaves

Make Powder:
1 Teaspoon Lightly Roasted Coriander Seeds.
1.5 Teaspoons Lightly Roasted Fennel Seeds.
Marinate chicken in the above paste and powder for 1 hour adding 10 whole curry leaves to the marination.
Take a banana leaf , lightly oil it with preferably coconut oil , place the leaf in a heavy bottom oven proof dish , spread the chicken and loosely cover with another leaf portion and then tightly seal the dish and bake at 180C for 30 minutes.Now transfer the chicken and the juices to a wok .

Heat ghee ,add star anise , as it becomes aromatic in 30 seconds add curry leaves and pour the tempering over the chicken.
Place a lid on the wok and cook chicken another 10 minutes over low heat to infuse the flavors. Bliss !


Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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