Wednesday, July 28, 2010

"PEPPER CHICKEN ROASTED WITH SHALLOTS AND GREEN CHILLY AND MY 60th POST"


I always do experiments with chicken as my version ,but this dish z my aunt's version.she often cooks this...she said she got this recipe from a tv show.i learned this from her.i tried it believe me it was superb so i would love to share it with all my friends here and ofcourse "My 60th Post".

1. Chicken(medium Pieces) - 1 kg
2. Shallots(sliced) - ½ kg
3. Green chilly(full center slit) - 6 to 8 no s
4. Ginger garlic paste/crushed -4 tabs
5. Coconut pieces -1 cup
6. Curry leaves - 1 spring
7. Coriander leaves - 2 spring
8. Pepper Powder - 2 tsp.
9. Turmeric powder - 1 tsp.
10. Garam masala -1/2 tsp.
11. Coconut oil - 2 to 4 tabs
12. Salt - to taste



How to Prepare:


1. Cut and clean the chicken into medium pieces and put in a bowl add little bit of salt to it ,1/2 tsp. of turmeric powder 1 tsp. of turmeric powder ,2 tabs of ginger garlic paste or crushed and mix well together and keep it aside for 15 to 30 minutes covered.


2. Take a thick bottom nonstick pan ,add 3 tabs of coconut oil into it ,when it gets hot add freshly cut pieces of coconut and sauté for 2 to 3 minutes in a medium flame ,no need to change the color of coconut ,then add sliced shallots and sauté well for 3 to 5 minutes ,then add green chilly ,then add 1 tabs of ginger garlic crushed or paste mix all together and sauté for 5 mins.


3. Then add ½ tsp. of turmeric powder, and mix well, add the marinated chicken pieces into the masala and mix well together no need to add water if needed you can add the cleaned chicken stock not mandatory ,and close with a lid for cooking well firstly for 5 minutes in a high flame, after 5 minutes open the lid and sauté together then close again and put it in a medium flame now for 5 minutes again for cooking.


4. After 5 minutes open the lid and add 1 tsp. of pepper powder and close the lid again ,and put it for 5 minutes more ,the open and add ½ tsp. of garam masala ,and mix well together in a medium flame ,and add salt at this stage , also add 1 spring of curry leaves and a tabs of coconut oil on top of the dish and mix well together ,put it for 2 to 3 minutes in a high flame again and turn off the fire .


5. Put freshly chopped coriander leaves on the top of dish and serve it hot.