Chicken Kauswey
1:29:00 PM| Ingredients | Quantity |
| Chicken | 1.5 kg |
| Water | 2 - 4 litre |
| Turmeric | 1 tsp |
| Onions | 1 kg |
| Garlic | 4 flakes |
| Ginger | 2 slices |
| Salt | to taste |
| Chillies | 4 |
| Oil | 1/2 cup |
| Coconut | 1 (extract 3 cups milk) |
| Bengal gram powder | 1 tbsp |
| Noodles | 500 gm |
Methods to Prepare:
- Clean and joint chicken. Rub with turmeric.
- Cook in 2 - 4 litres of water adding salt to taste till tender. Remove chicken.
- Remove skin and bones. Crack bones and add to simmering stock.
- Pound together 400 gm of onions, garlic, ginger and chillies. Rub over chicken.
- Heat oil in a large pan till it smokes.
- Slice remaining onions and add to smoking oil.
- Fry sliced onions. Add chicken and brown.
- Add strained stock and simmer.
- Make a paste of gram powder and 1 cup water.
- Add to chicken and cook for 10 - 15 minutes.
- Add coconut milk last. Continue for a few minutes more.
- Check for seasoning and serve hot, over boiled noodles.
- 4 chopped hard-boiled eggs
- Green onions
- Sliced raw onions
- 3 limes, quatered
- Chilli powder
0 Comments