March 2, 2013

Chicken Thoran or Chicken Dry masala

We had guests for lunch last Sunday. I didn’t want to make the usual chicken kuruma which I do all times. I wanted to make a new one, a bit dry that would go well with coconut milk rice or chapathi. So I made few additions to my recipe, and finally got a thumbs up from our guests for the dish. I am sharing the recipe with you.
1 chopped
Chicken boneless
500 gms chopped into small pieces
2 tbsp
1 tbsp
1 chopped
Ginger garlic paste
1.5 tbsp
Curry leaves
To taste
Turmeric powder
¼ tbsp.
Chilli powder
2 tbsp
Coriander powder
1 tbsp
Coriander leaves
To garnish
Pepper corns
2 tbsp freshly ground

To temper                          
Bay leaf
1 or 2 whole
1 tbsp

1.       Heat oil in a pan and add the items to temper.Then sauté the onion until it turns transparent. Add the ginger garlic paste and fry till the raw smell goes off.
2.       Then add the chopped tomatoes and fry till it turns mushy.
3.       At the same time, grind coconut and jeera to coarse mixture.
4.       Then add the masalas and cook till the raw smell goes off and everything gets blended well. Add the chicken pieces and fry till all of it gets coated with the masala. Then just cover and cook till the meat gets cooked.
5.       Note that we are not adding any water, the meat gets cooked with its own juice and that of the tomato. Stir occasionally to avoid burning of the dish. Best taste is maintained when cooked on low flame.
6.       Once the meat gets cooked, add the freshly crushed mixture and the coarse coconut mixture, give a stir fry until all the water drains off. Check for salt and garnish with coriander leaves
7.       Enjoy with rice and rasam or chapathi.

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