I truly love it when a recipe is shared with me, I try it and then it appears on the blog. It makes them super special, doesn’t it? 🙂 I have a few of them on the blog which are very dear to my heart, like this green mutton masala and the chilli chicken, just to name a few. This recipe comes from a dear friend. I have already shared one of her recipes before, which was the Bombay Chicken Biriyani. I have written so much about P in that post, so I think I can skip the long introduction and go straight on to the recipe… 🙂
She would always say how her mother in law would cook traditional Mangalorean fare with loads of coconut. Now being a Malayalee, coconut is a natural obsession so I asked her for this recipe to try, since I was sure it would hit off at home. As soon as she gave me the recipe, I wanted to make it immediately but I felt sick and couldn’t cook it as I had planned. Still, I pulled myself and made it that night and the men licked it up totally from the pan! But what really I like was the aroma – of freshly ground spices, of the coconut… It was totally mesmerizing! From that day, I had wanted to cook it up when I would be able to click decent enough pictures in day light, so prepared it on a Friday for lunch, along with some jeera rice and clicked some good enough (is it?) pictures.
Posted on this day:
2014 – Biscuit Sables
2015 – Sweet Semiya/ Vermicelli
- 750 gm chicken, cleaned and cut into medium pieces
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- ¼ tsp turmeric powder
- 1 tbsp oil
- Salt and pepper to taste
- ½ grated coconut
- ½ tsp paprika powder (optional)
- For masala powder:
- 4 Kashmiri dry chillies
- 1½ tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp peppercorns
- ¼ tsp turmeric powder
- ½ tsp fenugreek seeds
- Roast the ingredients in the 'For Masala powder' section till fragrant. Allow to cool, then grind into a coarse powder. Set aside.
- In a saucepan, heat oil. Add the onion and fry till slightly browned.
- Add the tomato and cook till oil floats on top.
- Add turmeric powder along with salt and saute for a couple of minutes.
- Add the chicken and cook on medium heat for around 5-8 minutes.
- Add the powdered masala, mix well.
- Add very little water, cover and simmer till done.
- Finally add the grated coconut, mix well and cook for a further 5 minutes.
- Sprinkle in the paprika powder and add pepper, mix well. Switch off and serve garnished with coriander leaves.