Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Leaf | not in our table | 0 |
| Laurel | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- right|thumb|300px|Ingredients
- 8 medium-size chicken thighs - no bone - no skin - chopped into bite-size chunks.
- 2 medium onions - sliced relatively finely.
- 400ml of chicken broth. I made this from a Marks and Spencer concentrate jar - although you could just use Oxo or “bouillon” chicken cubes.
- 100ml of coconut milk - I made this from “Rajah creamed coconut” bar - chopping off a chunk and dissolving it in warm water.
- 3 tablespoons of gram flour (which is ground chick-pea flour - otherwise called “besan”).
- 1 chunk of pre-pulped garlic. (See a previous recipe where I explain what these pre-pulped garlic and ginger pieces are.)
- 1 chunk of pre-pulped ginger.
- 1 cinnamon stick (otherwise known as dal-chini) slit into two pieces.
- 2 bay leaves. (Did you know that bay leaf is the leaf of the “laurel” tree? The leaves of this tree were considered holy in the days of the Roman Empire - and were used to “crown” honoured people - hence the laurel wreath and hence the term “resting on your laurels”.)
- Spices: Ground coriander, garam masala, chillie, salt, turmeric.
- A bottle of Thai fish sauce - just a few drops needed for this dish.
Directions
Fry the onions in some vegetable oil for a few minutes - until they are translucentish. Then add the spices - a teapoon of turmeric, a teaspoon of chillie powder, a teaspoon of salt, 2 teaspoons of coriander and 2 teaspoons of garam masala. Stir well.
thumb|center|250px|Fry the onions untill limp
thumb|center|250px|Add the powdered spices and stir
Once the onions/spice mixture has been stirred well - add the chopped chicken thigh pieces - and stir fry on high heat:
thumb|center|250px|Spices stirred well
thumb|center|250px|Add the chopped chicke and stir until thoroughly
Thoroughly coat the chicken in the onion/spice mixture - until the chicken has gone “rubbery”. Then add the pre-prepared chicken broth, as well as the bay leaves and cinnamon stick pieces:
thumb|center|250px|Thoroughly coated chicken
thumb|center|250px|Add chicken broth,bay leaves and cinnamon
Simmer the pot for around 20 minutes. Whilst that is simmering - add about half-glass of warm water to the gram flour powder and stir until all lumps are out. Sieve through a tea-strainer to make sure you remove all lumps of clumped gram flour - and then pour into chicken pot. Stir and then pour in the coconut milk. Stir thoroughly - at this point the pot should be thickening a bit. Keep stirring until you get to a consistent simmer. Leave it simmering with lid off for another 30 mins.
After the 30 mins of simmering - add a few drops of Thai fish sauce from the bottle and stir thoroughly:
thumb|center|250px|Simmer for another 30 mins.Stir occasionally.After 30 mins add a few drops of fish sauce .Stir and it's done
Taste to ensure that there’s enough salt - and add some if needed. Stir thoroughly.
Turn off the heat - and it’s done! Serve on a bed of freshly-cooked rice noodles - or else (as in my case) on a bed of freshly-cooked Basmati rice.
I really enjoyed cooking that - the coconut milk, gram flour and fish sauce add a completely different dimension to the sort of North Indian cooking that I’m used to - but I certainly will be cooking something like this again!