CHICKEN GRAVY FOR PAROTAS

 HI DEAR FRIENDS,

CHICKEN GRAVY FOR PAROTAS

MY FAVOURITE CHICKEN GRAVY RECIPE USING KLF COCONAD COCONUT MILK POWDER/KLF COCONAD MILK .....

The everlasting and the most lip smacking recipe in Indian cuisine is this,an oil floating Chicken curry with softly toasted parotas.....

It is absolutely a bliss to taste these ones.

This is the all time favourite for our petite family...

Without much ado here's the simple recipe

       

INGREDIANTS YOU'VE GOT TO PICK UP

CHICKEN (TENDER ONES-BELOW 1 KG IN THEIR  WEIGHT)-CHOPPED into medium sized pieces-1/2kg

Big onions -3 big ones -finely chopped

Tomatoes-2 medium ones again finely chopped

Ginger garlic  paste-either store bought or home pound-2 lavish teaspons

Powders to be added:

Turmeric powder-1 teaspoon

Chilli powder-1/2 tsp

Pepper chicken powder-1 tsp

Coriander powder -1 tsp

Garam masala (or)All spice powder what you put for non-veg-1/2tsp

Aniseed -1 tsp

Cinnamon sticks -2 

Kalpasi -3 peels

PICTURES OF THE PRODUCTS I USED AT HOME TO PREPARE THIS COCONUT MILK FOR THIS RECIPE.......

Cococut milk -Taken from 1 small coconut (or) 3tbsps KLF COCONAD coconut milk powder diluted in 1 1/2 (roughly around 150 ml)tumblers warm water

Gingely oil and sunflower oil-2 tablespoons each

Rock/Crystal salt to taste if not regular table salt

*This is the added precious step to make the chicken curry exotic.

Boil the 1/2 kg chicken meat in a pan with

 1 tbsp gingely oil

chilli powder -1/4tsp

Turmeric powder -1/2tsp

Ginger garlic paste -1/2tsp(The extra dosage of the ginger garlic paste is the nailed secret of the revipe )

Rock/Crystal salt which is just ideal for this 

recipe 

*After par boiling this chicken seperately keep it aside along with the chicken stalk.

This will be in a yellowish colour.

THE RECIPE:

Must do:

*Have your chicken boiled as mentioned above before you begin the recipe....

*Coconut milk ready

*Ginger garlic paste

1.In a pan put the gingely and sunflower oil 

2.Once the oil is hot put kalpasi(an Indian spice),cinnamon  sticks -2 and aniseed,let the aroma be released after frying for 1 minute.

3.Drop in the onions and fry till they get roasted well and u see the oil seperating.

4.Now add the ginger garlic paste fry a little and  put all the dry powders and roast.

5.Time to slide in the fine chopped juicy tomatoes.

6.Fry again till the oil seperates again.

7.Add the par-cooked chicken meat along with the stalk and nicely coat the chicken with the masala infusing all the juices and masalas into it.

8.Cook in open for 5 minutes then again close and cook the chicken for another  5 minutes,find the oil glaze.

9.In this stage add salt keeping in mind what u have added while par-boiling the chicken.

10.Add the required quantity of water around a cup and boil till it bubbles.

    

TO BUY KLF COCONAD MILK POWDER OR COCANAD MILK JUST CLICK ON THIS PICTURE BELOW AND ORDER.... YOU CAN PAY ON DELIVERY....

11.Finally goes in the coconut milk (KLF COCONAD COCONUT MILK POWDER AND WATER) simmer the flame and mix well without curdling.

  

12.After mixing it thoroughly allow this curry to boil well for 5 minutes.The dark brown colour of the recipe provides the richness to it.

13.You could witness the oil floating on the top.

14.Now switch off the flame.

15.Hurry with your plate with softly boiled white rice or dump the absolutely soft parotas toasted with a golden brown shade on the outer in this curry and binge eat for a treat only once in a while.......

Don't hate me for the calories and for it being a terrible junk......Just forgive me for it's taste.Catch u all soon with more such mouth watering recipes very soon.....Keep up your wait......More on the way.....Enjoy....

BYE 

DEAR FRIENDS

Plated by

Jane Fernandez