Tuesday, February 9, 2016

Quickie Dahi Chicken

I love my new kitchen! It is large enough for monster munchkin to potter at one end, whilst I experiment and blog at the other. Of late though, he hasn't been content just stirring empty pots. He often wanders over to my cooking area demanding, " Mamma, Up!", to get a closer look at all the bubbling and sauteing. Do I have a chef in the making? Too early to say. But this recipe is definitely the munchkin's brainchild. I dare take no credit for it.
As I stood staring at the chicken, wondering just what treatment I mete, the lil one coolly sauntered over insisting I take the onion he had brought. He kept going back and bringing ingredient after ingredient. All I had to do was put it all in the mixer and let him grind the masala dancing on his tiptoes! Thus was born the quickest, most delicious chicken I have ever tasted. But don't  take my word for it! Give it a whirl and I am sure it will become a permanent in your repertoire. After all, even a two year old could whip it up ;)

Chicken                          1 kg
Curds                              1 cup
Onion                              1, large
Garlic                              6
Green chillies                  6
Dessicated coconut         1/4 cup
Water                              1 cup
Mustard oil                     2 tablespoon

Grind the onion, chillies, garlic, curds and coconut together. Heat the oil in a pressure cooker, Add the ground masala. Cook for two minutes. Add the chicken and salt. Stir well till all the pieces are coated. Add the water and pressure cook for four whistles. Told you it was a quickie!

Note: Dessicated coconut is also know as dry coconut powder or nariyal bhoora.