It has been a few days that I could post something down here. I was a bit busy with my work and had many deadlines to be met. Finally got some time to post this spicy and wonderful recipe. You know what, I have become so much of this blogging that I just cannot stay away from my blog even for a day now !!!! I never knew I would be so addicted when I started it about 8 months back. It is really wonderful.
Now let us get to the dish. This is yet another experiment and everybody loved it. It is a perfect match with rice, for a sandwich, for rolls along with chapatti or Naan ( Flat Indian Bread, Leavened Bread) etc. Just blends well with anything that you choose.
Serves – 3-4
Chicken boneless – 500 grams
Onions finely diced – 1 1/2 cups
Ginger finely chopped – 2 tsp
Garlic finely crushed – 3-4 cloves
Green Chilies finely crushed and chopped – 4-5 nos ( depends on your level of spiciness )
Grated Coconut – 1/2 cup
Mustard Seeds – 1/2 tsp
Turmeric powder – 2 tsp
Pepper Powder – 2 tbsp
. Clean the chicken and marinate it with 1 tsp turmeric powder, pepper powder and salt and pressure cook for about 4-5 whistles.
. When bearable hot, finely tear the chicken to fine pieces.
. In a hot pan, add some oil. When oil gets hot, crack the mustard seeds. To this add the onions, ginger , green chilies and garlic and saute well.
. When onions turn translucent, add in the 1 tsp turmeric powder, and saute well.
. To this add the cooked and torn chicken and mix well. Add Salt if required.
. When the water content has been reduced well, add in the grated coconut and curry leaves and give a good mix.
. After about 5-7 minutes, turn of flame . Serve Hot.
Enjoy this simple version of chicken with a side option of your choice.