< br/> This is one gravy I tasted during a trip to Alleppey. We stayed in a house boat and it was an awesome and unforgettable experience.I was really doubtful on what they would cook on a boat..When I saw their kitchen I was shocked..It was similar to a star hotel kitchen with all gadgets and they were cooking with mineral water..So we were eagerly waiting to taste their food. They served our morning tea and we were busy taking pics. They surprised us with a great lunch...I had not eaten the red rice in my life and was little hesitant. But when I tried it with this gravy it was so good..They prepared so many varieties to the extent till today I feel that was the BEST FOOD I EVER ATE.
After a long day on the back waters they gave a finishing touch with a candle light dinner with lobster fry !!!! It was great experience and people do not miss the fun !!!!
This was the house boat we stayed and the pic was taken from a country boat we rented
Chicken - 1 lb
Onion - 2 nos
Tomato - 3 nos
Red Chillies - 8 - 10 no
Garlic pods - 6 no
Ginger - 2 pieces
Mustard - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Pepper Powder - 1/2 tsp
Coconut Milk - 1/2 cup
Salt for taste
Oil - 4 tsp
- Wash and cut the chicken into medium size pieces.
- Finely chop onions and tomatoes.
- Crush the ginger and garlic into a coarse mixture.
- Heat oil, add mustard followed by the crushed ginger and garlic in medium flame.
- Once the ginger and garlic turns golden brown add the onion and saute until it turns translucent.
- Add curry leaves, followed by the chopped tomatoes and saute well.
- Add the red chillies, coriander powder, garam masala, salt and mix well.
- Add the chicken and mix well so that the masala is well coated on the chicken.
- Add pepper powder and allow the chicken to cook.
- Add water until desired consistency and cook the chicken in closed state.
- Once the oil separates from the gravy add the coconut milk and boil for additional 5 min.
- Garnish with fresh coriander leaves and Serve Hot.