Posted on
3 October 2012
by
Sunita Sequeira
Ek-Do-Teen Jatpat Mast Chicken Curry
Ingredients
1 chicken (1 1/2kg kilo)
2 cubes Maggi chicken (optional)
6-8 tbsp Nestle coconut milk powder
4 medium Onions (sliced)
8 - 10 green chilies - slit (optional)
6 med - large tomatoes (chopped)
6 tbsp ghee or oil
1 tbsp ginger powder or paste
1 tbsp garlic powder or paste
6 cardamoms (whole)
8 cloves (whole)
10 peppercorns
2 sticks cinnamon
3 large potatoes (optional)
Few bay leaves
Preparation
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Cut chicken into medium pieces, wash well, apply little salt and tumeric and keep aside.
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In a large pot, add the ghee or oil.
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When hot, put bay leaves, cardamom, cinnamon, cloves and peppercorns. After a minute, add the onions and green chilies and fry all together for some time.
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Then add ginger and garlic powders or pastes and let this also fry for a while.
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Then add the tomatoes and fry again for some time.
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Now add the chicken pieces and fry on medium heat (remember when frying, keep your gas low or medium).
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While doing this, add 2 cubes of Maggi chicken (stock) and mix well with the chicken.
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Add little water and let the chicken cook on medium heat. From time to time, just gradually stir.
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To prepare the coconut milk - take half a mug of hot boiling water and add the Nestle coconut powder to it.
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Stir well so there are no lumps!
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When chicken is cooked, completely lower the gas and after a minute add the Nestle coconut milk liquid mixture to the chicken.
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(Optional) Boil or fry potatoes separately and keep aside for a few minutes. Then add the potatoes, mix well and keep on slow fire for 5 mins.
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Now it's done...Serve with pulao, white rice or bread.
Cooks Note
* This recipe you can even make it without adding the coconut milk.
* You can also make this curry with beef or lamb.
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