Chicken Momos
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
- Maida : 100 gm
- Baking soda : ½ tsp
- Salt, to taste
- Onion : 1 no
- Capsicum : 1 no
- Parsely, a few
- Chicken : 100 gm ( boiled and shredded
- Chilly powder : 1 tsp
- Coriander powder : ½ tsp
Preparation
Step 1
Chop onions, capsicum and parsley. Shred the boiled chicken.
Step 2
Set a pan on the stove cook onion, capsicum, parsley and chicken and salt by adding little oil.
Step 3
Add the chilly powder and coriander powder and Let it cook for 5 minutes. take it off the heat and let it cool.
Step 4
Make the dough using the maida and roll them into small chappathis.
Step 5
Place the mixture in small quantity and close all sides and twist.
Step 6
Place it in steamer. Cook till maida shows a glassy appearance.
Step 7
Remove from steamer and serve hot with sauce.
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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