My Grandmother’s Chicken Curry Most meals at the Cadavanaltharayil House were served on a long wooden table  with two long benches on either side when the family sat down in batches to be fed. The younger ones were carried around on the hip and force fed.

site de rencontre serieux 20 ans The elder siblings would straddle a younger sibling on their hip and walk around the compound with a bowl of food in their hand.  Distracted by the butterflies, the birds and the bees that flew around their heads, the babies would open their stubborn mouths and food would be pushed in unceremoniously. Till the babies were uncomfortably full and spat in protest

binäre optionen gewinne versteuern Ducks, turkeys and chicken squawked in coops at the back of the house, closely guarding their eggs.The hoofed cows and buffaloes that shared the backyard were milked, while some were used to plough the fields.

see My Grandmother’s Chicken Curry, is a light, flavour full ‘SMORE kind of Chicken Curry that tastes best when cooked on a slow wood fire in an earthenware Chatti. The pieces of chicken are cooked in thin coconut milk and the curry is seasoned only after it is cooked. It is not confused by conflicting spices or dripping with oil. Its the kind that you drown bowls of steaming hot rice in.

                                    My Grandmother’s Chicken Curry 1 Chicken, skin removed and cut into medium pieces, 2 cups sliced shallots, 4 large ripe tomatoes quartered , 1 whole head of garlic peeled and sliced fine, 8 green chillies slit, 1.5 ” ginger slivered, 10 pepper corns, 1 stick of cinnamon, 10 cloves, 6 cardamoms, 2 Star Anise, curry leaves with stems attached, 4 potatoes quartered, 1.5 Tbsp Chilli  powder, 2 Tbsp Coriander Powder, I tsp Jeera, 2 tsp roasted Fennel powder, 1 tsp Pepper Powder, 1/2 tsp Garam Masala, 1 whole coconut scraped and squeezed to yield 1 cup thick coconut milk and 2 cups thin coconut milk, Juice of 1 lime, season with 3 tsp Coconut oil, 1tsp Mustard seeds  .

citas con las chicas Place the chicken in the pot and marinade with everything, except the thick and thin coconut milk, for half hour or more if possible. Place the pot on a low flame and slow cook till the juices flow out, without adding any water.  Add the 2 cups of thin coconut milk and cook till done. Add the thick coconut milk and take the pan off the fire before the curry curdles. In a separate pan splutter the mustard seeds in coconut oil , add sprigs of curry leaves till crisp and add to the curry. Serve with hot steaming rice and salad.

go Absolutely divine comfort food

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