chicken roti from india

Ingredients

• Servings: 7
• 5 dried red chile peppers, chopped
• 1 teaspoon coriander seeds
• 2 teaspoons chili powder
• 1 teaspoon poppy seeds
• 1 teaspoon cumin seeds
• 2 cloves garlic, minced
• 1 teaspoon ground cardamom
• 1 teaspoon anise seeds
• 3 green chile peppers, chopped
• 1 1/2 tablespoons tamarind pulp, seeded
• 1 slice fresh ginger root
• 1 teaspoon dried cilantro
• 4 tablespoons olive oil
• 2 onions, chopped
• 3 1/2 pounds shredded chicken meat
• 1/2 cup fresh shredded coconut

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• to make ground masala: in a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. set aside.
• heat oil in a large skillet over medium heat and saute onions until brown. add ground masala paste and saute for about 7 to 10 minutes.
• add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. bring all to a boil, boil for 1 minute, then remove from heat. garnish with shredded coconut and serve.