Non Veg Dish

Chicken Amravati
Necessary Items: Onion, peanuts and coconut shreds coat chicken strips in a South Indian style.
Serves 4-6
Preparation:
2 chicken breasts
5 onions (2 grated and 3 sliced)
½ cup curry leaves
5 tbsp Leonardo® Olive Pomace Oil
1½ tsp brown small rai (mustard seeds)
A small piece of fresh coconut (brown skin removed and grated finely (¼ cup))
2 tbsp roasted peanuts (split into halves 1¼ tsp tsp salt, or to taste )
3 tbsp lemon juice (juice of one large lemon)
A pinch of tandoori red colour, optional
4 tbsp tomato puree
Red Chilli Paste
4 dry Kashmiri red chillies (deseeded and soaked in warm water for 10 minutes)
1 piece ginger
1 tbsp cashews, 3 tbsp curd
2 tbsp dhania powder
2-3 laung (cloves), 6-7 saboot kali mirch (peppercorns)

Wash the chicken. Cut breasts into thick strips. Pressure cook with 1½ cups water and ½ tsp salt and 1 tbsp Leonardo® Olive Pomace Oil to give 1 whistle. Remove the cooker from heat. Keep aside.
Grate 2 onions. Cut the other 3 onions into halves. Then cut each half widthwise into semi- circles to get half rings or thin strips of onion.
Scrape brown skin of coconut and grate finely to get ¼ cup.
Drain the soaked red chillies. Add all other ingredients of the paste and grind to a smooth paste using a little water for grinding.
Heat 5 tbsp Leonardo® Olive Pomace Oil. Add rai. Let it splutter for a minute.
Add grated onions and curry leaves. Cook till onions turn light brown.
Add onion slices and cook for 3-4 minutes till soft.
Add peanuts and coconut and cook on low heat for 5 minutes till crisp. Keep the coconut spread out while cooking
Add tomato puree, cook for a minute.
Add chicken, reserving the stock, Add red chilli paste and stir fry 2-3 minuteAdd colour and salt.
Add 1 cup chicken stock. Boil. Cover and cook on low heat for 3-4 minutes, stirring occasionally.
Add lemon juice and mix well.
Serve hot.

Posted in: Amaravathi,Chicken,Cooking,Food,Non Veg,Recipe