This dish originates from the Guntur region of India in Andhra . I found it in ” Indian Kitchen” by Maunika Gowardhan.
Ingredients
- 650 g skinless boneless chicken thighs
- 2 tbsps vegetable oil
- 1 tsp black mustard seeds
- 8 fresh curry leaves
- 1 red onion peeled and thinly sliced
- 1 tbsp tomato puree
- 1 tsp ground coriander
- 1 tsp ground fennel
- salt to taste
- 1 tbsp dessicated coconut
For the paste:
- 3 mild dried red chillies
- 1 tbsp candlenuts , cashew nuts or roast peanuts roughly chopped
- 80 ml warm water
- 2.5 cm piece ginger roughly chopped
- 1 cloves
- 1 tsp ground black pepper
For the garnish:
- 1.5 cm piece fresh root ginger cut in slivers
- 1 tbsp chopped fresh coriander
Servings:
Instructions
- First make the paste. Soak the chillies and the cashew nuts in the warm water for 20 minutes to soften. Transfer to a blender together with 30 ml of the soaking liquid. Add the rest of the paste ingredients and blitz until smooth.
- Boil 500 ml water in a small saucepan. Add the chicken thighs and simmer over a low heat for 7-8 minutes until they are cooked through. Reserve 100-120 ml of the stock and set aside. When the chicken is cool enough to handle roughly shred it onto a plate.
- Place a heavy based saucepan over a medium heat and add the oil. When hot add the mustard seeds and curry leaves and let them sizzle for a few seconds. Add the sliced onion and fry for 6-7 minutes until it starts to soften.
- Reduce the heat to low and add the chilli paste and tomato puree. Fry for 2 minutes, stirring continuously so it doesn't stick, adding a splash of water if needed.
- Add the ground coriander , fennel and some salt and fry for a few seconds, then add 100 ml of the chicken stock or a little more if too dry. Simmer over a low heat for a minute, then add the shredded chicken and stir well to coat thoroughly.
- Add the coconut and cover and simmer for a further three minutes until everything is well mixed.
- Remove from the heat and garnish with the ginger and fresh coriander.
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