All that glitters is not gold. But the original phrase is 'All that GLISTERS is not gold' a quote by William Shakespeare in Merchant of Venice. But this phrase has a counter effect on my white luscious appearing rich chicken stew. It tastes as good as it looks like and sometimes more.
Requisites:-(Serves3)
Chicken cut into small pieces- 300gm
Ginger-garlic paste- 1tspn
Cloves- 3
Cardamom- 1 inch long stick.
Spring onions chopped- 3 Or regular onion-1 chopped
Curry leaves a sprig
Garlic sliced- 2big
Ginger 1 tblspn chopped or sliced
Green chillies split open- 2
Red chillies crushed- 2
Carrot-1 big chopped
Green peas/Fresh peas- Half cup
Coconut milk- Half can/Of half coconut
Almond/Cashew paste made out 15nuts- 1/2 cup
Pepper- 1 tspn ground
Coriander leaves
Oil
Salt to taste
Directions:-
- Marinate the chicken with ginger garlic paste and salt for 1 hr.
- Now add the spring onions, ginger, green chillies, curry leaves and garlic into hot oil in a pan. If you have cloves and cardamom add them, else you can opt for garam masala(all spice pwdr).
- After sauting for 2mins add the chicken and crushed red chillies. Cook this for 20 min till the chicken is well done, covering the pan.
- Throw in the green peas and carrot and cook till they turn tender for 5min or more.
- Now add the coconut milk and almond/cashew paste with coriander leaves roughly chopped.
- Add salt to your taste. Boil.
- Finally on top dust with pepper and sprinkle little coriander leaves on top while serving.
- You can have this with porotta, rice pancake, puttu, any bread, ghee rice.
BON APPETITE:)
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