I got this recipe from
a cookery show I watched the other day and decided to try it because it was
different from the normal chicken curry prepared in coconut milk or any creamy
gravy with loads of spices. The chef said she always bagged first place in
cooking competitions for this particular dish! And so I thought, why not give
it a shot!
And I did! And what came
out was definitely a good good dish. Very refreshing, light, easy to cook and
yummy. The freshness of the coriander is the highlight of this dish. And as is
the nature of chicken, it absorbs all the flavour and makes it succulent. The
simple aromatics and hot green chillies have done a fantastic job in taking
this simple dish to a new level.
This chicken dish can
be made in a jiffy. An ideal preparation to make when you are in a hurry. And
if you follow the recipe to the T, you will have a very tasty Hara Bara
Chicken!
I thought it was
perfect for the weather yesterday and a couple of rotis with this dish was
icing on the cake!
Ingredients
Chicken - 1/2 kg
Big Onion (finely
sliced)- 2 (medium)
Turmeric powder - 1
tsp
Salt - to taste
Oil
For Masala Paste
Coriander leaves - 1
bunch
Green Chilli - 3 to 4
(adjust as per spice tolerance)
Ginger - 1 big piece
Garlic - 8 cloves
Pepper corns - 1 tsp
Method
Wash and clean the
chicken and cut into medium size pieces. Keep aside.
Grind all the
ingredients listed under "For Masala Paste" into a
coarse paste and keep aside.
Heat oil in a wok and
add sliced onions into it. Saut'e onions till very soft and has reduced. (fry
it till you observe a tinge of brown here and there) Once the onions are done,
add turmeric powder, salt and chicken and saut'e for 5 minutes till the pink
colour of the chicken disappears. Cover and cook on a low flame till the
chicken is tender. (do not add any water, let it cook in it's own
juices) Stir in between. Now add the ground masala paste and stir till
all the masala coats the chicken well and is almost dry. Serve hot with rotis.
Enjoy!
Notes: If you find the
dish too spicy, reduce the number of green chillies. The original recipe calls
for 8 chillies, but I have reduced it to 3 to 4.
Make sure the masala
is not ground to a very smooth paste. It should be coarsely ground, that adds
to the flavour.
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