Tuesday, December 06, 2005

Stewed Chicken


This recipe comes from my mothers files. The preparation is really simple & the end product is really delicious. Do try it out & let me know.

500 gms chicken (preferably with bones), cleaned & cut into a pieces

1 whole black cardamom
2 small green cardamoms
2 pieces of cinnamom
2-3 cloves
2 petals of star anise
6 whole black peppercorns

2 medium sized onions, thinly sliced
3-4 green chilles, slit lengthwise
1 inch piece of ginger, julienned
5-6 cloves garlic, chopped
1/2 tsp turmeric powder
1 tsp vinegar
salt, to taste
2-3 tbsp cooking oil
chopped corainder leaves, for garnishing

Heat oil in a vessel. Put in the black cardamom, green cardamoms, cinnamom, cloves, star anise & peppercorns. Fry for sometime till you get a nice aroma of the whole spices. Add in the onions, green chillies, ginger & garlic & fry till the onions become soft & transparent. Add the turmeric powder, chicken pieces, vinegar & salt. Cover the vessel & simmer on very low flame, stirring occassionally till the chicken in cooked. Do not add water. The chicken should cook in its own juices.

Garnish with corainder leaves & serve hot with plain boiled rice.

8 comments:

sailu said...

interesting recipe tina.will try it.

Shakthi said...

Loved the simplicity.

Shakthi said...

Loved the simplicity as well as the use of vinegar that gives a suttle tanginess to the meat. I noticed your last name is Portuguese, are you from Goa?

Tina Jennifer D'Silva said...

Yes.. Shakthi.. this is a very mild dish... yet so tasty..
I am from Mangalore.. but brought up in Bombay.. Most of them often confuse me for a portugese in US..

texmex said...

It looks like a perfect dish for a tajine dish. I have different spices now but I'll try your version.

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