Chicken Ghassi

It was fathers day here in New Zealand on September 1, so what better gift than making a curry along with an Indian feast for the man of the house who loves Indian food! This recipe is one of Sanjeev Kapoor’s recipe. I have never cooked a chicken curry with all of the ingredients he used, so I was quite excited as I was making this curry!

  • Servings: 4-serving
  • Difficulty: medium
  • Print

It was fathers day here in New Zealand on September 1, so what better gift than making a curry along with an Indian feast for the man of the house who loves Indian food! This recipe is one of Sanjeev Kapoor's recipe. I have never cooked a chicken curry with all of the ingredients he used, so I was quite excited as I was making this curry!

Summary

  • Cuisine: Indian
  • Course: Main course

Ingredients

1 inch Chicken cut into pieces 800 Gram
1 1/2 Cups shredded coconut
1 1/2 Tablespoons coriander seeds
15 black Peppercorns
1/4 Teaspoon fenugreek seeds
1 1/2 Teaspoons cumin seeds
10 whole dry chillies
3 medium onions chopped
10 curry leaves
cloves (yes! more garlic) 8 garlic
1 1/2 Tablespoons tamarind pulp
3/4 Cup coconut milk
to taste salt
Oil
Marinade
1 1/2 Tablespoons lemon juice
1 Tablespoon ginger paste
1 Tablespoon garlic paste
1/2 Teaspoon turmeric

Steps

  1. Marinate the chicken with all the Marinade ingredients and some salt. Let it marinate for an hour.
  2. Dry roast the coconut until it is light brown. Next lightly saute the coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and the whole red chillies with couple of spoons of oil.
  3. Transfer all of this to a mixer along with half of the chopped onions, and a little water. Grind to a smooth paste.
  4. Heat some oil in a pan. Add the mustard seeds and curry leaves. When the seeds start to sputter, add the minced garlic cloves, the rest of the onions and saute on low heat.
  5. Next add the ground masala and continue to saute until the raw smell disappears. Add the marinated chicken, a cup of water. Season with salt, stir and allow it to cook until the chicken is cooked through
  6. Add the tamarind pulp and the coconut milk and remove from heat just when it comes to a boil. Serve hot!

Advertisements

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s