Chicken Chaat
A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.
Ingredientsfor 4 servings
- 700 g Chicken breast
- 3 nos Garlic pods chopped coarsely
- 1 tsp Salt
- 2 tbsp Oil
- 11/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 3/4 tsp Chilly powder
- 4 tsp Lemon juice
- 30 g Coriander leaves — finely chopped
Preparation
Step 1
Wash the chicken and dry on an absorbent paper.
Step 2
Cut chicken into small cubes.
Step 3
Add salt to garlic and crush to a smooth pulp.
Step 4
Heat the oil in a nonstick frying pan, over medium heat.
Step 5
Add the garlic and cook until it is lightly browned.
Step 6
Add the chicken and cook for about 10 minutes, stirring constantly.
Step 7
Add coriander powder, turmeric powder and chilly powder.
Step 8
Cook for another 5 minutes, stirring frequently.
Step 9
Take it off the heat. and stir in the lemon juice and chopped coriander leaves.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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