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Chettinad chicken ragout

Category Main courses

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  • 45 minutes
Masala paste:
  1. 1 ginger
  2. 2 cloves of garlic
  3. 1/2 cup shredded coconut
  1. 2 onions
  2. 250 g tomatoes
  3. 750 g chicken breast
  4. 10 curry leaves
  5. 1/2 ts chili powder
  6. 1/2 ts turmeric powder
  7. 5 tbs lemon juice
  8. salt
  9. 3 ts garam masala
  10. 5 stalks coriander

1. For the masala paste, peel the ginger and garlic, cut into small pieces and puree with coconut and some water to make a paste as fine as possible.

2. Peel and finely cut the onion. Clean and finely dice the tomatoes. Dice the chicken breast.

3. Heat the pot on highest level up to the roasting window, switch to low level, and work in batches to roast the diced chicken on all sides. Add the onion, tomatoes and curry leaves as well as the marsala paste.

4. Roast everything for approx. 1 minute while stirring, add the chili powder and turmeric powder, and roast briefly. Stir in lemon juice and season with salt.

5. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.

6. Stir in the garam masala and let simmer uncovered for a few minutes until the sauce is creamy.

7. Serve garnished with coriander leaves.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water

Roasting without added fat

suitable for controlled coooking

Vegetable window

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