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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, February 23, 2011

Konkani Chicken

1 chicken  800gms cut into medium pieces or leg pieces
1 Coconut grated  or half cup dehydrated coconut powder
4 Onions, 2 finely chopped, 2 quartered
1 Teaspoon red chilli powder
1½ Teaspoons turmeric powder
2 Teaspoons garam masala powder
8 Green chillies chopped
2 Tablespoons each of ginger and garlic pastes
2 Tablespoons oil
1 lime size tamarind ball made into liquid or kokkum
Salt to taste


Marinate Chicken: 
Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes
Make cuts on the chicken pieces 
Rub this mixture on to chicken pieces well 
Marinate for at least one hour 

Making Masala : 
Roast grated coconut in a little hot oil till light brown
Transfer the roasted coconut to a flat surface and cool it
Transfer roasted coconut into a food processor and grind it along with quartered onions to a paste

Heat oil in a heavy-bottomed pan 
Sauté chopped onions on medium heat till they are light brown in color
Add the remaining chopped green chillies and little salt
Add garam masala, red chilli powder, turmeric powder and fry for a few seconds 
Add the marinated chicken pieces 
Fry on medium level for about 7-10 minutes or till they are lightly browned
Add the Onion-Coconut paste, salt and stir well
Add 4 cups of hot water and tamarind juice or kokkum and bring to a boil till raw smell of tamarind goes away in case you are using the former.
Lid on and heat down
Cook over the slow heat for about 25 minutes
Check the seasoning and adjust salt
Serve hot with ghee rice or even with plain white rice

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