This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken Patia
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- #13683
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups cubed, boneless raw chicken pieces
1 tablespoon vinegar
1 teaspoon ground coriander
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt, or to taste
1/2 cup cold water
2 tablespoons oil
2 large onions
1 lemon
1/2 teaspoon brown sugar
3 green chiles, or to taste
2 dry red cayenne peppers, or to taste
2 garlic cloves
2 tablespoons coriander leaves, chopped
1/2 teaspoon salt
directions
Grind the green chiles, red peppers, garlic, coriander leaves and salt to a paste in the blender. Slice the onions. Squeeze the lemon and set the lemon juice aside for later use. Add the old water, 1/4 teaspoon of coriander powder, 1/4 teaspoon of cumin powder, vinegar and salt to the chicken and simmer on low heat till dry. Heat 1 Tablespoon of the oil and brown the onions. Set aside.
Heat the remaining. oil and fry the ground paste for a few minutes. Add the coriander and cumin powders and turmeric, jaggery and lemon juice. Stir for 2 minutes. Then add the onions, chicken and salt if necessary. Stir till dry.
Note: You may substitute cleaned shrimp for the chicken.
added by
jammer
nutrition data
248 calories, 10 grams fat, 16 grams carbohydrates, 25 grams protein per serving.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
December 4, 2010
Currently our favorite curry!! The recipe is very easy to follow, and so far we've tried chicken, prawns, beef and lamb, all with delicious results. I miss out the green chilli, and don't cook the meat mix until dry (as stated)so that there is a sauce left. It doesn't look or taste anything like a patia from our local curry house, but it is still an excellent recipe.