Again, one of my own creations, inspired from the famous Goan chicken cafreal.
2) Grind the ingredients from 2 to 9 into a fine paste.
4) Add the grated coconut to the ground paste and grind again
5) Heat oil. Fry the onion till translucent.
6) Add the chicken and fry for few more minutes.
7) Turn off heat and pressure cook the chicken (1 whistle). Keep the cooked chicken on flame. Add the ground paste and let boil.Serve hot with bread.
Ingredients:
- Chicken - 800 gms
- Coriander leaves - 2 cups
- Garlic - 15-20 cloves
- Ginger - 3-4 pieces
- Tamarind - 1 tbsp
- Peppercons - 14-15
- Cinnamon - 2 sticks
- Green chilies - 3
- Cumin seeds - 1 tsp
- Onion - 1 large vertically chopped
- Grated coconut - 1 cup
- Turmeric powder - 1 tsp
- Chili powder - 2 tsp
- Curd - 1 tbsp
- Oil - 3-4 tbsp
Method
1) Clean chicken. Apply turmeric powder, chili powder curd and salt
2) Grind the ingredients from 2 to 9 into a fine paste.
3) Apply about 2-3 tbsp of this to the chicken and let it marinate for 2-3 hours
4) Add the grated coconut to the ground paste and grind again
5) Heat oil. Fry the onion till translucent.
6) Add the chicken and fry for few more minutes.
7) Turn off heat and pressure cook the chicken (1 whistle). Keep the cooked chicken on flame. Add the ground paste and let boil.Serve hot with bread.
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