To marinate the chicken
500 gms of chicken curry cut (legs)
1 tbsp black pepper powder
1 tbsp olive oil (extra virgin)
2 cups of coriander leaves with steam
6 garlic cloves with 1 inch ginger
1 tbsp mix of black peppercorn and cumin seeds
2 tbsp coconut milk
1 tsp jaggery
2 potatoes medium size
2 onions medium size
2 tbsp olive oil (extra virgin)
Salt and water as required
Marinate the chicken with lime juice, black pepper powder, and olive oil. Cover the chicken and let it marinate for 20 minutes. Finely chop the onions, cut the potatoes into medium pieces. Keep it aside. Put the coriander leaves with ginger garlic, black peppercorn, cumin seeds, coconut milk, and jaggery into a grinder to mix it into a smooth thick paste.
Heat a grill pan in high flame and adjust the heat by bringing it to low flame. Grease the pan by sprinkling some olive oil (extra virgin) and add the marinated chicken pieces one by one. Grill each side for 10 minutes in proper heat. The chicken will be done if pierced with a fork or knife the meat is no longer pink in color. In the same pan, put the cut potato pieces to grill for 2 minutes on each side.
Take a saucepan, put 2 tbsp olive oil and add the chopped onion. Stir until caramelized, and add the coriander sauce. Let it simmer for 5 minutes in medium-low flame, add little water with salt and cook for another 2 minutes. Now add the grill chicken pieces with potatoes, mix well, close the lid and let it simmer for 15 minutes on low flame. Keep stirring in between to let the chicken absorb the sauce. After 15 minutes, remove the lid, stir once, check for salt (if required, add as per your preference) and switch off the stove to finish the dish.
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