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Thursday, January 24, 2013

Red Chicken Curry With Rice Rotis

Take ½ kg of chicken, cut it into bite-size pieces and marinate for an hour with this: 

¼ teaspoon ginger paste
½ teaspoon garlic paste
1 heaped teaspoon yogurt
1 level teaspoon salt

In a deep bottomed pan, put in 11/4 teaspoon cumminseed and fry ½ an onion chopped till transparent and put in 2 heaped teaspoons of the red masala paste. Stir for a few minutes, put in the chicken, stir for a couple of minutes, add a cup of water, cover and cook on a slow fire till the meat is tender. If needed, add a bit of water. The gravy should be thick, not thin and the meat firm but soft. Taste to see if the salt is right and remove from the stove.

When you serve this, garnish with ½ a teaspoon of freshly chopped cilantro or coriander leaves on top.

This dish can be served with rice or with rotis.

Easy to make Rotis

You need to practice a lot before you get rotis just right so here’s an easy way. Mix rice flour with a little salt and water to a firm but slightly sticky dough. If you can get whole-wheat flour, so much the better. Put a teaspoon of oil into a frying pan and flatten a ball of dough the size of a golf ball on the pan. Wet you hands a bit to make it easier. Flatten as much as you can, wait for it to turn slightly brown on one side, flip over and wait till it turns brown on the other. Make sure you do this on slow or medium heat, never high. Eat while it’s still hot. 


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