Monday, March 5, 2012


The recipe below is of an exotic chicken preparation that I picked up from a cookery show recently and tried in the Sunday afternoon. That with using less spices, something so mouth-watering can be concocted was out of my imagination. In fact, I was skeptical about the turnout. But once my hubby sipped a spoonful of gravy and gave his verdict with a pleasant smile, I felt relieved that he liked it. Indeed, it made our Sunday lunch flavoursome. 

Ingredients:                                            Cooking time:40 minutes
ü  1 kg chicken (on the bones)
ü  1 large onion (julienned)
ü  3-4 tomatoes (pureed)
ü  2 tbsp soya sauce
ü  6-7 green chillies or more (chopped), depending on how much hot you can handle
ü  2 tsp sugar
ü  3-4 dry red chillies
ü  1/2 tsp black peppercorns
ü  1 tsp black pepper powder
ü  Salt to taste
ü  White oil for cooking
1) Heat oil in a wok and brown the julienned onions. Take them off the flame.
2) Into the same wok, add some more oil if you need and once it turns smoking hot, add sugar, dry red chillies and black peppercorns.
3) Now add chicken and shallow fry.
4) Once chicken is browned, add tomato puree, green chillies and soya sauce. Cook covered on medium flame till chicken is tender. You may dry up the gravy completely if you want.
5) Just before turning the heat off, spread the fried onions over the chicken, mix in and you are done.
6) Serve hot with raita, roti and even fried rice.

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