Monday, 19 January 2015

Dhania Infused Coconut Chicken


500 Grams Boneless Chicken - I would have preferred using on the bone but had none at home.
4 Tablespoons Grated Coconut - lightly brown on a pan with a gentle bhuno , cool and grind to paste.
1.5 Cups Coconut Milk.
2 Star Anise - Optional
Dried Red Chilies - Optional

Make powder:
1 Tablespoon Black Pepper Corns.
4 Red Chilies.
1/2 Tablespoon Fennel Seeds.
1 Teaspoon Jeera.
1 Teaspoon Coriander seeds.
Lightly roast the above , cool and powder.
1 Onion Chopped.
2 Tomatoes - Puree
1 Teaspoon Ginger Grated.
1 Teaspoon Garlic Grated.
Salt
Tempering
1.5 Tablespoons Ghee
Curry Leaves.
1 Tablespoon Lightly Roasted  Coriander Seeds and crushed once.

Heat Oil , when hot add star anise , this will infuse the oil with it's sweet flavors .After 30 seconds add onions and cook till medium brown, Then add tomatoes and cook till oil seperates.At this stage add ginger garlic and the masala powder and salt - cook 4-5 minutes ,and add the chicken . Bhuno well sprinkling water if needed - then cook covered till done.
When chicken is done , mix in the coconut paste and milk  , and cook 1-2 minutes on sim to infuse flavors while you make the tarka.
Heat ghee - when hot , add curry leaves and crushed coriander seeds - don't blacken them , just cook 30-45 seconds till aromatic - Pour over the chicken , mix in and take off heat . Seal the dish tightly for 15-20 minutes or till you are ready to eat .Aromatic and delicious !



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