|
| Ingredient Name |
Unit |
Quantity |
| |
Black Pepper
|
to taste
|
|
Chilli Green - Hari Mirch
|
tsp
|
1
|
Coconut Milk
|
ml
|
200
|
Corriander Seed - Dhaniya Sabut
|
tsp
|
1
|
Cumin Seed - Jeera
|
tsp
|
1
|
Fresh corriander chopped
|
tbsp
|
4
|
Fresh Cream
|
ml
|
125
|
Freshly cooked thai fragrant rice/ basmati rice
|
0
|
|
Freshly Grated Ginger - Adrak
|
tbsp
|
1
|
Garlic Cloves - Lassan
|
clove
|
2
|
Groundnut oil/ Vegetable oil
|
tbsp
|
2
|
Mustard Seed - Rai
|
tsp
|
1
|
Onion peeled and finely sliced
|
number
|
1
|
Salt
|
to taste
|
|
Skinless thigh fillets (thigh portions of chicken)
|
piece
|
8
|
Spring Onions, shredded, to garnish
|
number
|
2
|
Turmeric - Haldi
|
tsp
|
1
|
| |
| |
|
Heat the pan a add cumin seeds, mustard seeds and coriander seeds. Dry-fry over a low to medium heat for 2 minutes, or until fragrance becomes stronger and the seeds start to pop. Add the turmeric and leave it to cool slightly. Grind the spices in a pestle and mortar or blend to a fine powder in a food processor. Mix the chilli, ginger, garlic and the cream together in a small bowl, add the ground spices and mix. Place the chicken thighs in a shallow dish and spread the spices past over them. Heat another pan on high heat, add oil and when hot, add onions and stir-fry until golden brown. Add the chicken and the spice-paste. Cook for 5-6 minutes, stirring occasionally, until evenly colored. Add the coconut milk and season to taste with salt and pepper. Simmer the chicken for 15-20 minutes, or until the thighs are cooked thorough, taking care not to allow the mixture to boil. Stir in the chopped coriander and serve immediately with freshly cooked rice sprinkled with shredded spring onions.
|
|
|
|
|
Make sure that the mixture does not comes to a boil.
|
Best served with rice and garnished with spring onions.
|
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