Indian Chilli and Herb Masala Chicken with Coconut Rice
Herb Masala Chicken
| Ease of Cooking | Yummy Factor | Apprx. Cost |
|---|---|---|
|
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HK$55 (US$7) |
1/2 kg chicken, cubed
1/2 cup water
1 small onion, chopped
2 cardamoms
2 cloves
1/4 inch cinnamon stick
2 tbs olive oil
1 tsp salt
1/4 tsp garam masala powder
1/4 tsp black pepper
2 green chillies, chopped
1 cup fresh coriander leaves, chopped
Directions
Grind chillies, coriander leaves and garlic together and form a paste. Keep aside.
Heat oil in a non-stick wok on medium-high.
Once its hot, toss in the cinnamon, cardamom and cloves. Sauté for 30 seconds.
Add the onion and stir-fry until it turns golden brown.
Add salt and water and cook the chicken until tender and gravy thickens. Add more water if necessary.
Once its hot, toss in the cinnamon, cardamom and cloves. Sauté for 30 seconds.
Add the onion and stir-fry until it turns golden brown.
- Add the chicken and stir-fry for 5 minutes.
Add salt and water and cook the chicken until tender and gravy thickens. Add more water if necessary.
Add pepper and garam masala and stir thoroughly.
Coconut Rice
Ingredients (Serves 2)
1 cup water
2/3 cup rice, preferably basmati
1/3 cup coconut milk
1/3 tsp turmeric
1/4 tsp salt
1 inch cinnamon stick
1/4 cup raisins
Directions
Rinse rice thoroughly to remove excess starch.
Bring water up to boil, and add in the rice and other ingredients.
Return to boil again, stir, and cover pot with towel before putting the lid on (it helps to steam the rice and separate the grains). Reduce heat to low and simmer for 15 minutes or until the rice is cooked and dry.
Take off the heat and allow rice to rest for 10 minutes.
Stir to fluff the rice, and serve.
