Chicken Pulao
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 4 servings
- Chicken : 1 kg
- Rice : 4 cups
- Onion : 3 nos — chopped
- Oil : 6 tbsp
- Tomato : 2 nos — chopped
- Ginger Garlic paste : 2 tbsp
- Green Chilly : 3 nos
- Water : 7 cups
- Chicken masala : 2 tbsp
- Chilly powder : 1 tsp
- Salt, to taste
Preparation
Step 1
In an oiled pan, add the chopped onions and cook until they turn brown. Add tomato, garlic-ginger paste, green chilly, chicken masala, chilly powder, salt and a cup of water to this. Cook on a low flame until water evaporates.
Step 2
Fry the chicken pieces.
Step 3
In a deep vessel, lay the chicken pieces.followed by the onion masala.
Step 4
Add rice and 6 tbsp of oil to this.
Step 5
Stir everything together thoroughly and Continue cooking for 2 to 3 minutes.
Step 6
Add 6 cups of water and adjust salt.
Step 7
Close the lid and cook on the same low flame for 10-15 minutes.
Step 8
Serve while still hot.
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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