Chicken Paratel # 1
Whenever I need to cook Chicken Paratel I just go without a plan, just throw in whatever ingredient or spices that's available in the pantry. Great move ha!
The trouble is, when the home folks praise me for that particular delicious dish and ask to cook it again, that's where I draw a blank cos I can't remember what I added...short term memory lost. Told ya it was a great move.
Anywho, today I decided to blog this dish...let's just say for the perseverance of my sanity and for future references, I shall #.
1 fairly size chicken - mine is skinless and cut into small pieces
Blended Ingredients
3 shallots
2in ginger
2in fresh turmeric
1 serai - sliced
4 candle-nuts
A
1 cinnamon stick
2 star anise
1/2 tsp anise seed
3 sprig curry leaves
B
1 heap tbs curry powder
2 heap tbs chili powder
1 tsp coriander powder
1 tsp salt and 1/2 tsp pepper
2 tomatoes quartered
2 green chili - slit
2 large potatoes - cut into small pieces - I used russet.
5 medium onions - sliced
In a heated wok, pour about 5 tbs of oil add A and stir for 30 seconds, then add the blended ingredients. Gently simmer until you see the oil is separated.
Add B and give it a good stir for a minute.
Add the chicken and 2 cups of water. Mix thoroughly and keep the flame slightly down. Cover the wok and let it cook for about 20 minutes.
In the meantime fry the onion and set aside.
Fry the potato and set aside.
## This is a dry style paratel...if you wish your paratel to be a little saucier then add some water at this point, perhaps half a cup.
Now add the onion. I forgot to add the curry leaves, so do it now.
Check for seasoning, if its okay then its gone. I like to add two tablespoon of dark soy sauce at this point, just to give a charred look.
Love to garnish it with coriander leaves BUT the home-folks do not approve. Don't ask me why.
Serve chicken with Briyani rice and Cucumber Raita, those are my favorite combo.
See below for the recipes.
Enjoy...jue
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