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| SUNDAY |
This is a typical Parsee style simple preparation for chicken. It has to be one of my favourites and is also an excellent accompaniment with my all time favourite “Dhan Daar.” Its simplicity is perhaps what gives it the character.
INGREDIENTS
CHICKEN - 500GMS CUT INTO EVEN SIZED PIECES. (In India we would use thighs
ONION - TWO MEDIUM SIZED CHOPPED
CINNAMON STICK - TWO, ONE INCH PIECES
CARDAMOM GREEN - THREE OR FOUR (Do not worry if you cannot find these)
CLOVES - TWO OR THREE
POTATOES - ONE OR TWO LARGE (Depending on your likes)
CUMIN POWDER - ONE DESSERTSPOONTABLESPOON (level)
CORIANDER POWDER - ONE & HALF DESSERTSPOONSTABLESPOON (level)
GINGER/ GARLIC PASTE - TWO DESSERTSPOONSONE HEAPED TABLESPOON
TURMERIC POWDER - ½ TEASPOON
WHOLE RED CHILLIES - TWO TO THREE (Break into pieces.)
OIL (SUNFLOWER) - TWO TABLESPOONS
SALT - AS DESIRED
FRESH CORIANDER - 2 TABLESPOONS CHOPPED
METHOD
1. Clean and cut the chicken into small sized dices.
2. Add the oil in a heavy casserole and heat it till it gets a haze on the top. Add all the whole spices as well as the red chillies. Do not allow the chillies to burn.
3. As soon as you see the spices swell and puff and change colour add the diced chicken, seal well until browned and remove.
4. Add the chopped onions and sauté until they get a good brown colour.
5. Add the chicken, stir until the liquid has almost dried up add the ginger & garlic paste, stir well.
6. Blend the powders in a little water or stock and add.
7. As soon as the paste nearly dries up and bubbles of oil appear along the edges of the pan add some more stock or water to cover the meat and simmer covered checking regularly until the chicken is nearly 3/4th done.
8. Meanwhile peel and cut the potatoes into large chunks or cut them lengthways into fours and add to the pot along with the chopped tomatoes and check the seasoning, bearing in mind that the gravy will thicken further so salt will have to be gauged.
9. When the chicken is cooked blend in the chopped coriander and simmer for just a minute or so to allow the coriander to impart its flavour if you like fresh coriander. This will give the product a huge kick. |
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