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tÉlÉcharger mangalorean recipes pdf

n i l g i r i ’s @ h o m e

chicken mangalore
preparation time: 15 minutes
Cooking time: 55 minutes
chilli rating: mild
ingredients
1 tbs vegetable oil
2 tbs unsalted butter
2 brown onions, chopped
2 tsp salt
1 whole chicken cut into
10 pieces or 1 kg chicken
pieces
1 tin (400 ml) coconut cream
1 recipe coondapour masala
(see Ajoy’s tips)
tempering
1 tbs vegetable oil
1 brown onion, chopped
1 tsp salt
½ tsp nilgiri’s garam masala
juice of 1 lemon
Ajoy’s tips
Click here for our coondapour masala recipe.
For Ajoy’s blog about this style of dish, click Ajoy’s blog.
difficulty Level: medium
Serves: 4~6
method
In a large, heavy-based saucepan, heat the oil
and butter over medium-low heat. Add the
onion and salt and cook, uncovered, stirring
occasionally, until the onion has softened
(about 10–15 minutes).
Raise heat to high, add the chicken and cook,
stirring often, until well browned (4–5 minutes).
Add the coconut cream and coondapour
masala and bring to a simmer. Reduce heat to
medium and simmer, partially covered, until
chicken is tender (about 25 minutes).
To make the tempering, in a small frying pan
heat the oil over medium-high heat. Add the
onion and salt and cook, uncovered, stirring
frequently, until the onion is golden-brown
(about 8–10 minutes). Remove from heat and
stir in the garam masala.
Remove saucepan from heat and stir in the
lemon juice. Transfer to a serving dish and pour
the tempering over the top, to serve.
This recipe remains the copyright of ajoy joshi & nilgiri’s. For more recipes visit us at nilgiris.com.au/pages/indian-recipes/recipes.html
81 christie street st leonards nsw
02 9966 0636
www.nilgiris.com.au