Chicken Roti From India recipe
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Ingredients
- 5 dried red chile peppers, chopped 1 teaspoon coriander seeds 2 teaspoons chili powder 1 teaspoon poppy seeds 1 teaspoon cumin seeds 2 cloves garlic, minced 1 teaspoon ground cardamom 1 teaspoon anise seeds 3 green chile peppers, chopped 1 ½ tablespoons tamarind pulp, seeded 1 slice fresh ginger root 1 teaspoon dried cilantro 4 tablespoons olive oil 2 onions, chopped 3 ½ pounds shredded chicken meat ½ cup fresh shredded coconut
Nutrition Info
- 397.6 caloriescarbohydrate: 9.4 gcholesterol: 158.9 mgfat: 17.2 gfiber: 2.2 gprotein: 50 gsaturatedFat: 4.6 gservingSize: -sodium: 188.6 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Roti From India
Directions
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To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.