Chicken Roti From India
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"Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal."
Original recipe yield: 7 to 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 7
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INGREDIENTS:
- 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
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DIRECTIONS:
- 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.
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