TANGY CHICKEN


This chicken  masala combination is extracted from the SriLankan cuisine.

It has the slight taste of the’ ambulthiyal dish.’

Let’s get into the recipe rightaway!

Ingredients

500 gm chicken

2 onions sliced

1-2 inch cinammon pieces

curry leaves

salt to taste

1.5 tsp.garam masala powder

1 tblsp.grated  jaggery

3-4 tblsp.oil

For the curry paste

1 tblsp.chilli powder

1 tblsp.coriander powder

1/4 cup coconut

1 tblsp.raw rice

6 pips garlic

1 tsp cummin seeds

1 tsp.peppercorns

a small piece of tamarind (size of half lime)

1 tblsp oil

Method

Heat oil ,add the sliced onions till brown with cinammon ,add the chicken pieces with salt

and allow to cook in its juice ,while you prepare the paste.

In a separate pan heat oil add coconut,peppercorns rice and garlic and roast .When you see

the rice turning light brown add the rest of the spices(listed under curry paste),and roast

till brown not burnt.

Grind the roasted ingredients to a fine paste .

Add the paste now to the chicken with half cup  water and  simmer  till  the chicken is

tender,and you see oil coming out,and the chicken is well blended with the masala.

Add the jaggery.

Garnish with curry leaves.

Variations: You could use the same recipe to make prawns,fish ,or any sea food.

Lamb liver,and brain will also be very good.

Can be served with any type of rices ,rotis or any type of meal.

 

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