Steamed Chicken Ada
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.
Ingredientsfor 2 servings
- 250 g Chicken(minced) Cooked in water with 1/2 tsp chilly powder, 1/4 tsp turmeric powder and salt
- 3 nos Onion — sliced
- 2 nos Green chilly — sliced
- 1 tsp Red chilly powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam masala
- 1 tsp Chicken masala
- Coriander leaves, to taste
- 1 tsp Ginger garlic paste
- Oil, to taste
- Water, to taste
- Salt, to taste
- 2 cup Rice flour
Preparation
Step 1
Heat the oil in a vessel and cook onion and green chilly for 10 minutes.
Step 2
Add masalas and Continue cooking for 5 to 6 minutes.
Step 3
Add minced chicken and cook again for 5 minutes.
Step 4
Knead the rice flour with salt and water as needed.
Step 5
Get a large ball from the kneaded dough and press it on a banana leaf.
Step 6
Spoon in the masala on top of the pressed dough and Fold it in half and press the sides.
Step 7
Cover it with banana leaf and steam let it go for 20-30 minutes.
Step 8
Serve it with tea.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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