INGREDIENTS
Chicken breast 1 1/2 lbs, cubed
Onion 1 large, sliced
Garlic 6-7 cloves
Ginger 1 inch
Fresh coriander ½ cup
Mint leaves 2 tbs
Green chilis 4-5, chopped
Coconut ¼ cup, grated
Whole spices cloves – 4, green cardamom – 4
Lemon ½, juice of.
Spices
Cumin 1 tsp
Coriander 3 tsp
Garam masala 1 tsp
Turmeric 1 tsp
Mango powder ½ tsp
Black pepper ½ tsp
Salt to taste
DIRECTIONS
Green masala:
In your food processor/ grinder add the fresh coriander, mint, green chili, garlic, ginger and coconut. Using a couple of tablespoons of water, grind this into a smooth paste. Keep it aside.
1) In a saucepan heat 2-3 tbs of olive oil. Add the whole spices and let them sizzle for a couple of minutes.
2) Add the onions and saute for a few minutes until the onions turn light brown.
3) Then add the green masala and let it cook for about 3-4 minutes until the oil separates from the edges.
4) Add the chicken, salt and pepper t the onion mixture. Stir well and let the chicken cook to a light white color. Stir well so it doesn’t stick to the bottom.
5) Add ½ cup water to the chicken and stir well.
6) Cook covered on medium heat for 15 minutes, stirring occasionally.
7) Turn the heat off when chicken is cooked thru and the dish is fragrant with the aromatic spices.
8) Continue to cook with the pot open for a few minutes more, until you see traces of oil on top.
Squeeze juice of ½ lemon and garnish with fresh cilantro
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