Chicken In Green Masala Sauce......Indian And Definitely Exquisite

Today's recipe is from India inspired by Mridula Baljekar's "Curry Lover's Cookbook". This edition is published by Southwater. Southwater is an imprint of Anness Publishing Ltd 2003, Hermes House 88-89 Blackfriars Road, London SEI 8HA.
Quoting Ms. Mridula Baljekar
The use of green spice mixes is popular all over India. Although in southern India the mixes are generally used to cook vegetables and fish, in the north, where most people are meat-eaters, they are often used to prepare meat and poultry dishes.
 Serves 4
1 crisp green eating apple, peeled, cored and cubed
4 tbsp fresh coriander (cilantro)leaves
2 tbsp fresh mint leaves
1/4 pint 2/3 cup natural (plain) yogurt
3 tbsp fromage frais or ricotta cheese or panir if you wish.
2 fresh green chillies, seeded and chopped
1 bunch spring onions (scallions)chopped
1 tsp salt
1 tsp sugar
3 cloves crushed garlic
2 inches worth of grated fresh root ginger
1 tbsp vegetable oil
1 lb. chicken, or turkey fillets,skinned and cubed.
1 oz sultanas (golden raisins)
1) Place apple, part of the coriander, the mint, yogurt, fromage frais, chillies, spring onions, salt, sugar, garlic, and ginger in a food processor and process by pulsing about 7 times. Scrape around the bowl and process again for a few more seconds.
2) Heat the oil in a karahi or wok. (The Karahi is the special pan to prepare Indian food). Pour in the yogurt mixture and cook gently over low heat for about 2-3 minutes while stirring.
3) Add the chicken or turkey pieces and stir well to blend everything together. Cook until chicken or turkey is fully cooked.
4) Sprinkle the sultanas and the remaining coriander evenly over the whole mixture as a garnish.
Serve hot over plain, white, steaming Basmati rice, with Mango Chutney and ready to cook fried Poppadums on the side.


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