Indian Chicken Roti

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Rating:

(1 vote) 5 1

Try this unique meal the next time you want Indian food.

Ingredients

5 dried red chili peppers, chopped
1 tsp. coriander seeds
2 tsp. chili powder
1 tsp. poppy seed
1 tsp. cumin seed
2 cloves garlic, minced
1 tsp. ground cardamom
1 tsp. anise seed
3 green chili peppers, chopped
1 1/2 Tbs. tamarind pulp, seeded
1 slice fresh ginger root
1 tsp. dried coriander leaf
4 Tbs. olive oil
2 onions, chopped
3 1/2 lbs. shredded chicken meat
1/2 C. fresh shredded coconut

Directions

To Make Ground Masala:

In a small skillet sauté 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 chili peppers, tamarind, ginger and coriander to make a smooth paste. Set aside. Heat oil in a large skillet over medium heat and sauté onions until brown. Add ground masala paste and sauté 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.

Makes 7 to 8 servings.