Ingredients
chicken
half of a green bell pepper
white onion
1 tomato
salt
turmeric
cumin and coriander (paste or powder)
garlic clove
ginger
Spice Mixes (see below)
Oil (must not be olive oil! You can use vegetable oil, mustard oil, soya, rice bran, sunflower oil, etc. Olive oil would overpower the dish.)
Spice Mix: chicken masala
| Spice Mix: garam masala This is added towards the end. It's very aromatic and really defines the dish.
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Heat oil. When it heats enough that the bubbles stop rising, fry the onion until a bit brown.
Add chicken (750 g) with high heat to start.
Salt to taste (Rekha added alot - 3 pinches). Add the following ingredients, stirring after each:
1 teaspoon turmeric
1 tablespoon cumin paste
1 tablespoon coriander paste
2 heaping teaspoons of garlic paste
3 big pinches shredded ginger
Stir until cohesive.
Add 2-3 tablespoons chicken masala (sprinkle all over, stir, repeat).
Add some water (about 1 tablespoon) to keep things from burning on the pan. Stir for several minutes, then add another small amount of water.
Add chopped capsicum pepper, and chopped tomato. These will cut the smell of the chicken. Add a bay leaf.
At this point you will add more water, and you can decide if you want a soupier dish, or something more fried. For a soupier dish, add water until the chicken is covered and bring to a boil. Add only a little water if you want it to be more fried.
Sprinkle garam masala spice on top. It makes a very nice smell, filled with what we would consider "holiday spices."
Cover and simmer and, if you're going to really cook authentically like Rekha was that day, go and take a shower! 10-15 minutes. Meals normally consist of multiple dishes, but at the minimum it should be served with rice and daal. Enjoy!
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