Spice up the Staple
Recipe: Chicken Slow-Roasted in a Green Chilli and Coriander Gravy
Do you get bored eating the same kind of food everyday?
I know I do.
Though it felt like ages since we had chicken, I was in the mood for a different combination of flavours. My standard red chilli-tomato-coriander base that I make for non-veg dishes wasn't exciting enough.
But then again, not everyone in my family likes to eat vastly different foods very often.
I wanted to try out something that will break the monotony of the usual flavours but also something that would go well with our staple food of rice, cooked buttermilk and vegetable side-dishes. That way, I could satisfy my family's need to hang on to the comfort of "naadan" food as well as my raging appetite for new foodie avenues.
That is when I came across this dish in Pree's blog. Interestingly, this recipe uses only green chillies for the heat :) and it calls for lightly browning the meat before cooking (this step makes this dish awesome as it locks in all the wonderful flavours within the meat).
On the spur of the moment, I decided to make some changes to Pree's original recipe like the addition of potatoes, roasting the dish till it was dry, addition of my spice mix and so on.... Besides, I'm notorious for not following recipes exactly as they are. For me cooking is a relaxing and creative activity and I just cannot avoid adding a few touches of my own to any recipe.
CHICKEN SLOW-ROASTED IN A GREEN CHILLI AND CORIANDER GRAVY
Adapted from Pree's Kancha Lonka Murgi. Click here to check out her recipe.
Do adjust the amount of chillies and pepper as per personal preferences
Ingredients:
Chicken - 1 kg - cleaned and cut into small pieces (Use chicken with skin for LCHF)
Potatoes - 2 large ones - cubed (optional, in fact it can be omitted in case of a low carb/LCHF diet)
Onions - 3 big ones - chopped
Green chillies - 5 - slit through the middle
Coriander powder - 4 Tbsp,
Turmeric powder - 1/2 tsp
Curry leaves - 15
Pepper powder - 1/2 tsp (optional)
Coconut Oil / Ghee - 4-5 Tbsp
2 Tbsp boiling water
Salt to taste
Grind together:
2 and 1/2 Tbsp Ginger paste
1 and 1/2 Tbsp Garlic paste
2 green chillies
Spice Mix: Powder the below ingredients finely
Cloves - 1
Cardamom - 2
Cinnamon - 1/4 inch piece
Cumin - 1/4 tsp
Fennel - a tiny pinch
Nutmeg - 1/8 of a whole nutmeg
Heat 4 Tbsp of oil in a wok or a heavy bottomed pan.
Add the chopped onion and the slit green chillies and stir occasoinally.
When the onion become translucent, add the ginger-garlic-green chilli paste that was ground together. Lower the flame and stir continuously till the raw smell goes away. Then add about 8 curry leaves.
Still on a low flame and stirring continuously, add coriander powder, turmeric powder and the spice mix and stir continuously till you get a lovely aroma of roasted coriander an spices.
Add a couple of Tbsp of boiling water to this to stop the powders from getting burnt. And also a little salt. Put in the washed and cut chicken pieces and cubed potatoes to this gravy and increase the flame to medium high.
As Pree has mentioned, lightly brown the chicken pieces (and the potato too). Then reduce the flame to medium low and cover the wok/pan with a lid and let the chicken and potato cook in the gravy till it is done. This depends on the size of your pieces. It took me about 25 minutes or so.
Once the chicken pieces are cooked, open the lid and let the chicken and potatoes roast in the gravy. If you feel the gravy is sticking to the bottom or that it is too dry add 2 Tbsp more of oil. Do not stir often. Once in 3 minutes, give the dish a little sitr. Add the remaining curry leaves and the pepper powder after all the liquid has evaporated.
Keep stirring occasionally, adding a spoon of oil when the gravy starts sticking to the bottom of the pan, till the chicken has a nice roasted smell. It took me about 10-15 minutes of roasting.
The final outcome was this refreshingly yummy , spicy chicken and potato roast which we enjoyed eating with rice as well as with kerala porota :) I bet this goes well with chapathi, poori, idiappam, fried rice, etc too. We loved biting into the soft and spicy potatoes as well as the flavourful morsels of meat. If on LCHF, serve with a salad, cauli-rice, oopsie-roll, palak paneer, etc The combinations are endless.
Do you get bored eating the same kind of food everyday?
I know I do.
Though it felt like ages since we had chicken, I was in the mood for a different combination of flavours. My standard red chilli-tomato-coriander base that I make for non-veg dishes wasn't exciting enough.
But then again, not everyone in my family likes to eat vastly different foods very often.
I wanted to try out something that will break the monotony of the usual flavours but also something that would go well with our staple food of rice, cooked buttermilk and vegetable side-dishes. That way, I could satisfy my family's need to hang on to the comfort of "naadan" food as well as my raging appetite for new foodie avenues.
That is when I came across this dish in Pree's blog. Interestingly, this recipe uses only green chillies for the heat :) and it calls for lightly browning the meat before cooking (this step makes this dish awesome as it locks in all the wonderful flavours within the meat).
On the spur of the moment, I decided to make some changes to Pree's original recipe like the addition of potatoes, roasting the dish till it was dry, addition of my spice mix and so on.... Besides, I'm notorious for not following recipes exactly as they are. For me cooking is a relaxing and creative activity and I just cannot avoid adding a few touches of my own to any recipe.
Adapted from Pree's Kancha Lonka Murgi. Click here to check out her recipe.
Do adjust the amount of chillies and pepper as per personal preferences
Ingredients:
Chicken - 1 kg - cleaned and cut into small pieces (Use chicken with skin for LCHF)
Potatoes - 2 large ones - cubed (optional, in fact it can be omitted in case of a low carb/LCHF diet)
Onions - 3 big ones - chopped
Green chillies - 5 - slit through the middle
Coriander powder - 4 Tbsp,
Turmeric powder - 1/2 tsp
Curry leaves - 15
Pepper powder - 1/2 tsp (optional)
Coconut Oil / Ghee - 4-5 Tbsp
2 Tbsp boiling water
Salt to taste
Grind together:
2 and 1/2 Tbsp Ginger paste
1 and 1/2 Tbsp Garlic paste
2 green chillies
Spice Mix: Powder the below ingredients finely
Cloves - 1
Cardamom - 2
Cinnamon - 1/4 inch piece
Cumin - 1/4 tsp
Fennel - a tiny pinch
Nutmeg - 1/8 of a whole nutmeg
Heat 4 Tbsp of oil in a wok or a heavy bottomed pan.
Add the chopped onion and the slit green chillies and stir occasoinally.
When the onion become translucent, add the ginger-garlic-green chilli paste that was ground together. Lower the flame and stir continuously till the raw smell goes away. Then add about 8 curry leaves.
Still on a low flame and stirring continuously, add coriander powder, turmeric powder and the spice mix and stir continuously till you get a lovely aroma of roasted coriander an spices.
Add a couple of Tbsp of boiling water to this to stop the powders from getting burnt. And also a little salt. Put in the washed and cut chicken pieces and cubed potatoes to this gravy and increase the flame to medium high.
As Pree has mentioned, lightly brown the chicken pieces (and the potato too). Then reduce the flame to medium low and cover the wok/pan with a lid and let the chicken and potato cook in the gravy till it is done. This depends on the size of your pieces. It took me about 25 minutes or so.
Once the chicken pieces are cooked, open the lid and let the chicken and potatoes roast in the gravy. If you feel the gravy is sticking to the bottom or that it is too dry add 2 Tbsp more of oil. Do not stir often. Once in 3 minutes, give the dish a little sitr. Add the remaining curry leaves and the pepper powder after all the liquid has evaporated.
Keep stirring occasionally, adding a spoon of oil when the gravy starts sticking to the bottom of the pan, till the chicken has a nice roasted smell. It took me about 10-15 minutes of roasting.
The final outcome was this refreshingly yummy , spicy chicken and potato roast which we enjoyed eating with rice as well as with kerala porota :) I bet this goes well with chapathi, poori, idiappam, fried rice, etc too. We loved biting into the soft and spicy potatoes as well as the flavourful morsels of meat. If on LCHF, serve with a salad, cauli-rice, oopsie-roll, palak paneer, etc The combinations are endless.
Comments
Post a Comment
Thank you for taking the time to visit my blog. Please let me know how you feel about the post.