The second dish this evening was also learnt from a Hyderabad house mate.

This is also one of my favorite dish. This is another simple dish and i only saw how it was done once. I still remember i stood on a stool while my house mate cooking away (as usual, i was spoiled).

The ingredients:

1/2 kg of chicken – I cut the chicken in smaller parts to speed up the cooking

2 medium size onions – sliced

2 cloves of garlics – sliced thinly

1/2 inches of ginger – sliced thinly

1 big tomatoes – cubed

1 strand of kalipata (curry leaves) or coriander leaves

1 teaspoon of chili powder

1 teaspoon of coriander powder

1/3 teaspoon of turmeric powder

Spices – Cardamom (3 or 4pcs), 1 stick of Cinnamon (break it to two), Cloves (4pcs), bay leave (if you have it)

Salt to taste

Cooking oil – half a cup or less

The methods:

1. In a non stick pot, heat up some cooking oil. Put in the chicken, stir occasionally. The chicken will produced water and u will find yourself boiling the chicken instead of frying. Let the fluid turns back into cooking oil (basically the juice will be gone).

2. Toss in the sliced onions and garlic. Before you do this, please throw away some of the oil inside the pot (remember, lesser oil means lesser fat in your food).

3. Fry everything for a while and then toss in the curry leaves. Stir them and put in the diced tomatoes.

4. Stir everything for about 5 minutes (or until tomatoes are soggy) and then add in the chili powder, coriander powder, turmeric powder and the spices.

5. Stir for a while and add in a cup of water.

6. Let it simmer for a while and cook until chicken is done and you can see the oil surface (again!).

7. Taste the salt and if you would like to have more gravy, add in some more water and wait till it boiled again.

End results :

chicken kadai

My younger brother, Ziqi, asked me to teach him how to cook this, but hey, read my weblog and you got the recipe, Ziqi! 🙂

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