Empty My Fridge
Kaala Chicken
Ingredientes
- Cilantroa handful
- Garlic10 dentes + 18–20 dentes
- Chili pepper2–3 nos + 3 nos
- Ginger4 polegadas
- Chicken1 kg
- Salta pinch
- Cúrcuma · powder½ colher de chá
- Oil2 colheres de sopa + 4–5 colheres de sopa
- Onion
- Coconut½ no
- Garam masala2 colheres de chá
- Chili powder1 colher de sopa
- Lemon
- Ghee2 colheres de sopa
Modo de preparo
- Make a fine paste from the coriander, ginger, garlic and green chillies using very little water. Mix it into the chicken with the salt and turmeric, and leave to marinate.
- Heat a large pot over high heat, add the oil and heat it. Add the chopped onion and cook over high heat until light golden brown.
- Add the marinated chicken and cook over high heat for 4-5 minutes, stirring, until it releases some water.
- Place a large plate or pan over the pot, pour water on top of it and cook the chicken over low heat. When the water on top is hot, remove the lid, stir, add the hot water into the chicken, cover again and pour more water on the top.
- Continue until the chicken is 90% cooked and enough stock has been made.
- Strain the chicken from the pot into a bowl. Keep the chicken for the sukkha and the stock for the rassa, with some stock also used for the sukkha.
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