When I am not in the mood to crib, naturally a quote comes into action!!! Something that I want to keep in mind always... we just don't realize the power of words, do we?
This is the chicken dish I had prepared to go along with the Coconut Milk Rice that I posted last week. A dry chicken preparation, actually too easy to cook up, as the only work involved seems to be the peeling and chopping of shallots!!! I love curries that use shallots instead of onions, the taste that it gives is just so elegant!!! My HD and B thought that this chicken and the rice made a perfect combination, even I felt so. This dish would go really well with some chapathis or pooris for sure... Off to the recipe...
500 gm chicken
For grinding:
1 small pc cinnamon
2 cardamom
4 cloves
6 black peppercorn
1/4 tsp fennel seeds
1 heaped tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp Kashmiri chilli powder
1/2 tsp turmeric powder
3 tbsp water
For masala:
1 tbsp vinegar
1 tsp ginger paste
1 tsp garlic paste
1/2 cup hot water
2 sprigs curry leaves
3/4 cup shallots, sliced
1 tbsp coconut oil
Salt to taste
Method:
Grind the ingredients in the "for grinding" to a smooth paste. Marinate the chicken in this paste along with vinegar and curry leaves for 30 minutes.
Add the chicken and marinade in a sauce pan along with the hot water. Cook on medium-low flame till the chicken is done. Stir occasionally to avoid sticking to the pan.
In a frying pan, add the coconut oil. Fry the sliced shallots till browned. Fry the curry leaves as well. Add this to the cooked chicken and simmer for 5 minutes. Switch off.
Serve warm with rice or chapathis.
Notes:
I had made it really dry without much curry. If you need some wetness, then add upto one cup of water during the cooking.
This is the chicken dish I had prepared to go along with the Coconut Milk Rice that I posted last week. A dry chicken preparation, actually too easy to cook up, as the only work involved seems to be the peeling and chopping of shallots!!! I love curries that use shallots instead of onions, the taste that it gives is just so elegant!!! My HD and B thought that this chicken and the rice made a perfect combination, even I felt so. This dish would go really well with some chapathis or pooris for sure... Off to the recipe...
Kozhi Peralan - Chicken Masala Roast
Serves 3
Recipe adapted from here
Ingredients:
500 gm chicken
For grinding:
1 small pc cinnamon
2 cardamom
4 cloves
6 black peppercorn
1/4 tsp fennel seeds
1 heaped tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp Kashmiri chilli powder
1/2 tsp turmeric powder
3 tbsp water
For masala:
1 tbsp vinegar
1 tsp ginger paste
1 tsp garlic paste
1/2 cup hot water
2 sprigs curry leaves
3/4 cup shallots, sliced
1 tbsp coconut oil
Salt to taste
Method:
Grind the ingredients in the "for grinding" to a smooth paste. Marinate the chicken in this paste along with vinegar and curry leaves for 30 minutes.
Add the chicken and marinade in a sauce pan along with the hot water. Cook on medium-low flame till the chicken is done. Stir occasionally to avoid sticking to the pan.
In a frying pan, add the coconut oil. Fry the sliced shallots till browned. Fry the curry leaves as well. Add this to the cooked chicken and simmer for 5 minutes. Switch off.
Serve warm with rice or chapathis.
Notes:
I had made it really dry without much curry. If you need some wetness, then add upto one cup of water during the cooking.