Name: Chicken Masala Easy
Prep time: 30 min
Total time: 30 min
Ingredients: 3 tbsp Vegetable oil or ghee; 1 nos Onion (finely chopped, small); 1 1/2" piece Cinnamon (Karugapatta); 2 nos Green cardamom; 4 nos Cloves (Grambu); 1 tsp Fennel seeds (Perinjeerakam); 1" piece Fresh ginger (very finely chopped); 2 nos Garlic pods (very finely chopped); 1 tsp Turmeric powder; 1 tsp Coriander seeds (ground); 3/4 tsp Chilly powder; 5 tbsp Greek style full cream yoghurt (3/4 of a 150 gm tub); 1 tsp Concentrated tomato purée; Salt (As reqd); 2 nos Chicken breasts (skinned and cut into 1 inch pieces); 1 tbsp Block of creamed coconut (chopped up pieces); Coriander leaves (for garnishing)

Chicken Masala Easy

Chicken masala

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

3 tbsp Vegetable oil or ghee
1 nos Onion finely chopped, small
1 1/2" piece Cinnamon Karugapatta
2 nos Green cardamom
4 nos Cloves Grambu
1 tsp Fennel seeds Perinjeerakam
1" piece Fresh ginger very finely chopped
2 nos Garlic pods very finely chopped
1 tsp Turmeric powder
1 tsp Coriander seeds ground
3/4 tsp Chilly powder
5 tbsp Greek style full cream yoghurt 3/4 of a 150 gm tub
1 tsp Concentrated tomato purée
Salt As reqd
2 nos Chicken breasts skinned and cut into 1 inch pieces
1 tbsp Block of creamed coconut chopped up pieces
Coriander leaves (for garnishing)

Instructions

Heat oil in a large heavy pan.
Add onion and stir for a few mins on a high flame.
Add cinnamon, cardamons, cloves and fennel seeds and stir a little.
Lower the heat and cook for 10 mins.
Add ginger and garlic, stir and cook for another 10 mins on a low heat.
:- Stir continuously to make sure nothing browns or burns.
Add turmeric, coriander and chilly powder and fry gently for a minute.
Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.
:- It won`t split if you`ve used full cream yoghurt.
When the yoghurt has lost a lot of it`s moisture, add another tbsp of it and stir fry as before.
Repeat, until all the yoghurt is incorporated.
:- The last tablespoons won`t sizzle but it doesn`t matter.
Add the tomato purTe and stir in.
:- The colour of the dish should now be similar to the background colour of the recipe list page - a rich orangy yellow with red flecks if you`ve turned the graphics off.
Stir in lots of hot water enough to make the mixture very fluid.
Bring to boil and simmer, stirring occasionally for 20 mins.
Add salt.
Heat a little oil in a large heavy frying pan.
Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.
Add the chicken to the sauce and simmer gently for another 20 - 30 mins, until the chicken is cooked.
Stir from time to time.
:- If the sauce gets too dry, add a little hot water.
10 mins from the end, add the creamed coconut pieces and stir to melt them.
:- Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce. :- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. :- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.
Garnish with chopped fresh coriander leaves.
:- Serve hot.

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Chicken Masala Easy