This recipe is best with
Recipe Ingredient
- Cooking oil to deep fry the chicken
- Ingredients A:
- 1 whole chicken – cut into 12 pieces
- Pound garlic – 2tbsp
- Pound ginger – 2 tbsp
- Yogurt – 2 tbsp
- Curry Powder – 2tbsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp
- Sugar – 1 tsp
- Ingredients B:
- Basmathi Rice – 4cups (washed and drained)
- Ghee or Butter – 4tbsp
- Shallots – 50gm (sliced)
- Pound garlic – 2tbsp
- Pound ginger – 2tbsp
- Lemon Grass(Serai) – 2 stalks (smashed)
- Red Chillies – 4 (sliced into 2)
- Tomato – 2 (quartered)
- Curry leaves – 1tbsp
- Chicken Curry Powder – 2tbsp
- Chilli Powder – 1 tsp
- Fresh Milk or Evaporated Milk – 1/2 cup(same cup used to measure rice)
- Chicken Stock – 5 1/2 cup(same cup used to measure rice)
- Tomato Puree – 3tbsp
- Sugar – 2tsp
- Pandan Leaves – 2 (Knotted)
- Ingredients C:
- Cinnamon Stick – 5cm
- Star anise – 5 pieces
- Cardamon – 5 pieces
- Cloves – 5 pieces
- Mustard – 1/2 tsp
- Black peppercorns – 1/2 tsp
- Coriander seeds – 1tbsp
- Cardamon seeds – 5 pieces
- Fennel – 1 tsp
Instructions
- Marinate chicken pieces mixing together all the ingredients A. Marinate for about 2 hrs. Then deep fry the chicken pieces.(Not very crispy)
- Grind dry all the ingredients C to powder.
- Heat wok and add ghee or butter. Add lemongrass,shallot,red chillies,pound garlic & ginger and fry until fragrant.
- Add curry leaves,tomato,tomato puree,curry powder, chilli powder, chicken stock, milk, sugar and pandan leaves and bring to boil.
- Add the ground spices and Fried chicken pieces together and simmer for about 2 mins.
- Add the washed and drained Basmathi rice and stir well into the mixture. Cover the lid cook until the rice is cooked.
- Upon adding the rice, the mixture can also be transferred to the automatic rice cooker for the rest of the cooking processes.
- Can be garnished with coriander leaves and roasted cashew nuts.
- Best to be eaten with Mutton Dalca and Cucumber Acar.
