Category : International Cuisine
Author : 95
Hits : 2960
Date : 30/11/2002
Chicken 1 medium sized White til 2 tsps. Poppy seeds 2 tsps. Black cardamoms 2 nos. Green cardamoms 3-4 nos. Mace 1 no. Cinnamon 2" Cloves 3-4 nos. Star anise 1 no. Dry coconut grated ¾ cup Ginger 2” Garlic 6-8 cloves Dry red chillies (whole) 6-8 Kolhapuri dry chutney 2 tbsps. Onions 3 medium size Turmeric powder 1 tsp. Salt To taste
1. Dry roast til, poppy seeds, whole garam masala (big and small cardamom, cloves, cinnamon, star anise) and sauté. Add dry grated coconut and sauté till light brown. Grind it along with ginger, garlic, whole red chillies and onion to a smooth brown paste. 2. Marinate chicken pieces with salt and turmeric and keep aside. 3. Heat oil in a pan and add chopped onion and sauté till light brown. 4. When the onions are brown, add marinated chicken and cook on high heat. 5. Add the kolhapuri dry chutney to the chicken and mix well. 6. Add the brown coconut masala paste, sauté and add water, salt and continue to cook. 7. After a boil, cover and cook on low heat for 8-10 minutes till chicken is well done. 8. Serve hot.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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