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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Monday, June 26, 2017

FOWL CURRY IN COCONUT GRAVY



FOWL CURRY IN COCONUT GRAVY
(This is an old Anglo-Indian dish. In the olden days this dish called for country fowls and was cooked in a thick coconut gravy. It was left to simmer for many hours over a firewood oven. However, I have simplified the recipe and one could use any tender chicken instead of the country fowl).

Serves 6   Preparation time 45 minutes
Ingredients

1 kg chicken cut into medium size pieces (either broiler or country chicken)        
3 onions chopped finely
2 large tomatoes chopped                                 
2 teaspoons ginger garlic paste
1 teaspoon coriander powder                             
1 teaspoon turmeric powder                                
½ cup grated coconut
2 small pieces cinnamon bark
3 cloves
2 cardamoms
Salt to taste
2 teaspoons chopped coriander leaves              
2 teaspoons chopped mint leaves
3 tablespoons oil                                                 
2 teaspoons chilly powder
2 tablespoons curds
2 potatoes peeled and cut into quarters 

Grind the coconut, cinamon, cloves, cardamom and half the onions to a smooth paste.

Heat oil in a pan and fry the remaining onions till golden brown. Add the ground paste and fry for about 5 minutes on low heat. Add the chillie powder, ginger garlic paste, coriander powder, turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the chicken and curds and mix well. Add salt, mint and coriander leaves, potatoes and 2 or 3 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis.

2 comments:

  1. Hi
    I love your recipes,specially the coconut rice
    I was going through the above recip.There is no mention of spice pwd in the ingredirects.Can you pls let me know the amount of spice pwd(garam masala) to be added
    Thanks

    ReplyDelete
  2. Sorry Wilma, there's no need for spice powder as the whole spices have already been ground to a paste with the coconut and half the onions. Thank you for pointing this out to me. I'll make changes in the recipe. Warm regards. Bridget

    ReplyDelete