SPICY CHICKEN & GOOSEGRASS
An almost dry curry - with a consistency a bit like sag aloo but with meat instead of potato - and with a lovely tomato edge. It's an ideal way to deal with goosegrass leaves which have little taste. VARIATIONS & ALTERNATIVES
An almost dry curry - with a consistency a bit like sag aloo but with meat instead of potato - and with a lovely tomato edge. It's an ideal way to deal with goosegrass leaves which have little taste.
VARIATIONS & ALTERNATIVES
|½ -1 cup chicken - cubed|
1 garlic clove
1 small onion - sliced
Butter or oil
Ground ginger, cumin, coriander seed, cayenne, pepper, garam masala - large pinches
½ cup water
1 cup goosegrass leaves
[Main ingredients above are approx. per person, but obviously variable according to taste and circumstance.]
· Separately chop the onions, garlic and tomatoes.
· In a skillet stir-fry the chicken pieces until nicely browned. · Remove from the heat and set meat aside.
· Add a little more oil to the skillet and then gently fry the onion and garlic for a few minutes. · Add all the spices - with the exception of the garam masala - and continue cooking for another minute. · Then add the chicken pieces, chopped tomatoes and water, and some salt.
· Raise the heat to boiling then cover and reduce to a very low simmer. · Stirring occasionally, to prevent sticking, continue cooking for 30-45 minutes until the chicken is very tender.
· Raise the heat and stir in the goosegrass leaves gradually, cooking in the remaining liquid. · Continue until most of the liquid has been absorbed and evaporated. · Remove from the heat and sprinkle over a pinch of garam masala. · Serve with rice, or even some spiced potatoes.
Copyright © 2003