Friday, June 6, 2014,11:00 AM
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- Chicken with Roasted Coconut
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PrintCHICKEN WITH ROASTED COCONUT
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a bowl, combine the chicken with salt, ginger garlic paste, turmeric powder and lime juice and set aside to marinate for 30 minutes.
- Heat oil in a pan and sauté separately the dried red chillies, cloves, peppercorns, cinnamon, nutmeg, mace, star anise, cumin seeds, poppy seeds, coriander seeds, sliced onion and grated coconut till they release their aroma.
- Grind the sauteed spices with water to a fine paste and set aside.
- Heat the remaining oil in a pan; add the chopped onions and fry till they change colour. Add the tomatoes and cook till soil.
- Add the chicken and sauté for 5 minutes. Add water and cook till the chicken is tender.
- Add the ground paste and salt and cook over a low heat for 5 minutes. Stir in the coconut milk and bring to a gentle boil.
- Serve hot with rice or crusty bread.
INGREDIENTS
- 200 grams boneless chicken, cut into large pieces
- Salt to taste
- ½ tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 tablespoons lime juice
- 3 tablespoons Cooking oil
- 3 dried red chillies
- 10 cloves
- 20 black peppercorns
- 1-inch stick cinnamon
- ¼ nutmeg
- ¼ blade mace
- 1 star anise
- ¼ teaspoon cumin seeds
- 1 teaspoon poppy seeds
- ½ tablespoon coriander seeds
- 1 small onion, finely sliced
- 200 grams grated fresh coconut
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 100 ml coconut milk
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