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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 7 |
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Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal. Ingredients:
5 dried red chile peppers, chopped |
1 teaspoon coriander seeds |
2 teaspoons chili powder |
1 teaspoon poppy seeds |
1 teaspoon cumin seeds |
2 cloves garlic, minced |
1 teaspoon ground cardamom |
1 teaspoon anise seeds |
3 green chile peppers, chopped |
1 1/2 tablespoons tamarind pulp, seeded |
1 slice fresh ginger root |
1 teaspoon dried cilantro |
4 tablespoons olive oil |
2 onions, chopped |
3 1/2 pounds shredded chicken meat |
1/2 cup fresh shredded coconut |
Directions:
1. To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
2. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.
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