Ingredients:
1 kg skinned boneless chicken, cut in small (not very small) pieces
4 tbsp. dark soy sauce (optional: 6 tbsp. light soy-sauce)
1 tbsp. ginger paste
1 tbsp. garlic paste
1 tbsp. crushed black pepper
2 cups finely shredded or chopped cabbage
4 – 6 cloves of garlic (finely chopped)
1 cup button mushrooms (finely sliced)
2 – 4 tbsp. lemon juice
1 tbsp. red chilli powder, or to taste
4 – 6 small green chillies, deseeded and finely chopped
4 – 6 potatoes (boiled in salted water, drain, peeled and cut in half)
2 medium sized tomatoes (peeled and finely chopped)
2 tbsp. cornflour (dissolved in 1 cup of water)
Salt, to taste
1 cup cooking oil
For garnishing:
1 tbsp. thin ginger slices ( julienne )
2 – 4 green chillies (deseeded and cut in length-wise slices)
Marinate chicken with soy sauce, black pepper, ginger and garlic paste, red chilli powder and keep aside for 30 minutes.
Heat oil and fry chopped garlic for 1 minute, add marinated chicken with salt and 1 cup of water and cook for 10 minutes on medium flame and stir from time to time. Now add tomatoes, green chillies and fry on low flame for 5 minutes, then add cabbage and mushrooms. Mix well and cook on low flame for 5-8 minutes. Now add potatoes, lemon juice and mix well, then add cornflour mix well, and cook uncovered on low flame till gravy completely thickens and chicken is tender(Stire ocassionally). Dish out into the serving bowl and garnish with ginger and green chillies. (Optional: parsley or green coriander)
Serve hot with chapaties and boiled rice.
(P.S.) Use heavy based pan. |
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Ingredients:
1 cup fresh grated coconut
1 cup of coconut cream powder (dissolved in 1 cup of water)
300 gms rice (boiled in unsalted water until done, drain well and keep aside)
2 bay leaves
8 curry leaves
2 pinch of cinnamon powder
1 tbsp. white cumin seeds
1 tsp. ginger paste
1 tbsp. brown sugar
4 kaffir lime leaves (optional 2 tbsp. lemon juice or 3 stems of lemon grass)
2 – 4 small green chillies (deseeded and finely chopped)
Salt, to taste
1/2 cup coconut oil (optional regular cooking oil)
For garnishing:
Some crispy fried onion slices and a few mint leaves
Heat oil and let it cool a little. Then add grated coconut, curry, bay and kaffir lime leaves, cumin seeds, green chillies, ginger paste and fry on low flame for 3 – 5 minutes (take care not to burn it).
Then add coconut cream powder, brown sugar, cinnamon powder, salt and cook till completely dry mixture is obtained. Now add boiled rice and mix very well lightly and keep on dumm only for 10 minutes on very low flame, place weight on lid when kept on dumm. Dish out into a platter and garnish with fried onion slices and mint leaves.
Serve hot with green chutney, lemon pickle and Thai chicken clear soup.
(Discard the kaffir lime,curry and bay leaves before serving.)
(P.S.) USE HEAVY BASED PAN |
