QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken Xacuti ) Ingredients
800 gms of chicken 2 medium sized onions 1 cup of grated coconut 2 one inch sticks of cinnamon 6 cloves 4 dry red chillies ½ tsp of turmeric powder 2 tblspns of poppy seeds (khus khus) 1 tspn of carom seeds (ajwain) 1 tspn of cumin seeds 1 tspn of peppercorns 1 tspn of fennel seeds (saunf) 4 Star anise (phoolchakri/badiyan) 1 ½ tblspns of coriander seeds 4-6 cloves of garlic 1/3 cup groundnut oil Salt to taste 1 tblspn of tamarind pulp ¼ tspn of grated nutmeg
Method 1. Wash, clean, remove the skin and cut chicken into twelve pieces. The size of the pieces used is normally a little smaller than the one used for chicken curry. 2. Peel and chop the onions. 3. Heat a little oil and slightly brown the grated coconut and keep aside. 4. Now dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with garlic and coconut. 5. Heat the remaining oil in a thick-bottomed pan and sauté the finely chopped onions till brown. 6. Add the masala paste and cook till oil separates. Add the chicken pieces and saute for sometime. Add two cups of water and salt, bring to a boil and add tamarind pulp and grated nutmeg. 7. Simmer for five minutes and serve hot with Goan pav or Goan rice.
QUEEN VICTORIA
Age: 124
7824 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken and Mushroom Casserole ) Ingredients
Serves : Four Making Time : Four Ingredients : One kg chicken cut into serving pieces 250 gm fresh mushrooms, sliced 1 green capsicum, sliced 1 medium onion, chopped 4 teaspoons cornflour 2 chicken stock cubes 225 gm canned tomatoes Salt and pepper to taste Chopped parsley
Method (Step 1) Preheat large browning dish for five minutes. (Step 2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces. (Step 3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes. (Step 4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well. (Step 5) Cover with lid and cook on High for 20 minutes. Stir once during cooking. (Step 6) Sprinkle with choppped parsley. Serve with boiled rice or noodles.
