I like to experiment with my cooking and seldom follow a recipe fully. This particular recipe I came up with worked very well for my husband. It is a bit spicy for the kids, though. It is ideal for people who like the taste of onion, but do not like to bite into it.
Difficulty level: Medium
Preparation time: 15 min
Cooking time: 30 min
Ingredients
Chicken - 12 breast tenderloins(about 750gms), cut into bite-size pieces
Onion - 2 small(cut into small pieces)
Shredded coconut- 1/4 cup
Tamarind paste concentrate- 3/4 tsp
Meat masala- 21/2 tbsp
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Cumin(whole)- 1 tsp
Curry leaves- from 1 sprig
Ginger-garlic paste- 1 tbsp
Oil-1 tsp + 1 tbsp
Salt- to taste
Water- 1/2 cup
Heat 1 tsp oil in a skillet and roast the cumin, coconut and onion until the coconut turns light brown. Add the meat masala, turmeric powder, chilli powder, chilli powder and curry leaves . Keep stirring until the raw taste of the masalas are gone. Cool and grind to a fine paste.
Heat 1 tbsp oil and saute the ginger-garlic paste. Once it starts turning colour (the raw taste is gone), add the ground masala mix(from above) and saute for a while. Add the tamarind paste and mix well. Now add the chicken pieces and salt. Stir well and add the water. Cover and cook until the chicken pieces are cooked through (about 10 min). Let the water evaporate until it gets to the required consistency. Garnish with fried curry leaves and/or green chillies and/or fried onions.
Difficulty level: Medium
Preparation time: 15 min
Cooking time: 30 min
Ingredients
Chicken - 12 breast tenderloins(about 750gms), cut into bite-size pieces
Onion - 2 small(cut into small pieces)
Shredded coconut- 1/4 cup
Tamarind paste concentrate- 3/4 tsp
Meat masala- 21/2 tbsp
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Cumin(whole)- 1 tsp
Curry leaves- from 1 sprig
Ginger-garlic paste- 1 tbsp
Oil-1 tsp + 1 tbsp
Salt- to taste
Water- 1/2 cup
Heat 1 tsp oil in a skillet and roast the cumin, coconut and onion until the coconut turns light brown. Add the meat masala, turmeric powder, chilli powder, chilli powder and curry leaves . Keep stirring until the raw taste of the masalas are gone. Cool and grind to a fine paste.
Heat 1 tbsp oil and saute the ginger-garlic paste. Once it starts turning colour (the raw taste is gone), add the ground masala mix(from above) and saute for a while. Add the tamarind paste and mix well. Now add the chicken pieces and salt. Stir well and add the water. Cover and cook until the chicken pieces are cooked through (about 10 min). Let the water evaporate until it gets to the required consistency. Garnish with fried curry leaves and/or green chillies and/or fried onions.
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