RECIPE TITLE "Chicken kolapuri"
Excerpted from Art Culinaire , Winter 2008
COPYRIGHT 2008 Culinaire, Inc. All Rights reserved
serves 4--- easy to moderate
For the chicken kolapuri:
2 tablespoons vegetable oil, plus additional, as needed
2 small onions, peeled and finely chopped
1/2 ounce peeled ginger, pounded into paste
3 cloves garlic, peeled and pounded into paste
1 1/2 teaspoons coriander seeds, toasted and finely ground
1 1/2 teaspoons cumin seeds, toasted and finely ground
1 tablespoon black peppercorns, toasted and finely ground
1 ounce dried red chilis, toasted and finely ground
1 ounce dried green chilis, toasted and finely ground
3 star anise pods
2 tablespoons sesame seeds
2 teaspoons poppy seeds
1 ounce dried, shredded coconut
2 pounds boneless chicken pieces
1 teaspoon turmeric
Salt to taste
For the garnish:
Dried red chili peppers
4 sprigs cilantro
For the chicken kolapuri: In large pan, heat oil and saute onions until translucent. Add ginger and garlic pastes and cook for two minutes. Stir in the coriander, cumin, pepper, red and green chilis, cloves, star anise, sesame seeds, poppy seeds and coconut and cook until aromatic. Add additional oil as needed to form a thick paste. Reduce heat to low. Season chicken pieces with turmeric and add to the onion-spice mixture. Cook chicken until it is tender and cooked through. Remove cloves and star anise and season with salt.
To serve: Place chicken kolapuri In the container of a tiffin box. Garnish with cilantro, red chili peppers and sprinkle with garam masala.
COPYRIGHT 2008 Culinaire, Inc.
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