I have been into food books for quite a time now and here I specifically mentioned ‘food book’ which means those are not simply ‘cookbooks’. I always love to know the back-stories of the recipes which helps me to know more about the food, the place it originated from and most importantly the culture of a particular region. There are so many interesting books that I bought and for me it’s a real pride to own them. Currently I’m in a process where I take inspiration from those books and make my version of my healthy food. Today’s recipe is just like that. This chicken recipe is utterly appetising, easy to make and we are not going to use any oil or ghee in this. Also from this post onwards I will share the place of inspiration from where my recipes has been inspired from.
Place of Inspiration: Kerala
Chicken – 500 grams
Chopped Onions – 1 large
Ginger- Garlic Paste – 1 Tablespoon
Curry Leaves – 10 to 15 leaves
Coconut Milk – 1/2 Cup
Salt to Taste
Jaggery (optional) – 1/2 Teaspoon
1.Marinate the chicken with ginger-garlic paste and salt for 15 to 20 minutes.
2.Take an iron skillet pan and heat the pan.
3.Put the chicken in the pan and fry for 3 to 4 minutes.
4.Add coconut milk and mix well.
5.Put the sliced onions over the chicken and cover it.
6.Cover for 15 minutes until it gets cooked properly. Check in between.
7.Add curry leaves and jaggery.
9.Let it covered for 5 minutes and serve hot.
This recipe is a perfect combination of delicious & healthy options.
Photographs courtesy: Me
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