Tofu Classic
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 6 servings
- 1 Package Firm tofu water drained,cubed and fried
- 2 nos Tomato quartered, medium size
- 2 tsp Garlic — minced
- 2 tsp Ginger — minced
- 1 nos Onion (medium size thinly sliced, medium size
- 2 tbsp Chicken or vegetable masala make a paste with hot water
- 1/2 cup Coriander leaves — chopped
- Salt, to taste
- Oil — for cooking
Preparation
Step 1
Heat the oil in a skillet, add onions and fry till translucent.
Step 2
Add the ginger and garlic paste, sautT for a while and add tomatoes.
Step 3
Lower the heat, Put the lid on and cook till the tomatoes are soft and blended.
Step 4
Add the masala paste and stir till the oil floats on top of the masala.
Step 5
Add a little water to get gravy. Add salt and check for seasoning.
Step 6
Finally slide in tofu cubes and fry for a while till the tofu is blended in the masala on low heat.
Step 7
Garnish with chopped coriander leaves.
Step 8
Transfer to a plate and serve.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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