Coorgi Gawti Chicken

RECIPE

Chicken cooked south Indian style with coconut, tamarind and curry leaves. Up the spice quotient of your meal with this Coorgi Gawti chicken.

INGREDIENTS

coorgi gawti
punto receta rojo

To marinate the chicken:

  • 1/2 kg chicken
  • 2 tsp turmeric powder
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 Tbsp LOS OLIVARES Pure Olive Oil or Olive Pomace Oil

For the masala paste:

  • 10-12 cloves
  • 1 cinnamon stick
  • 1 Tbsp black peppercorns
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tbsp ginger
  • 9 garlic cloves
  • 5 green chilies
  • 10-12 curry leaves
  • 1 cup grated coconut

To sear the chicken:

  • 1 tsp LOS OLIVARES Pure Olive Oil or Olive Pomace Oil

For the base:

  • 1/2 Tbsp LOS OLIVARES Pure Olive Oil or Olive Pomace Oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 4 guntur chilies
  • 1 medium onion, julienne
  • Add the masala pasteplus a little water
  • 2-3 tomatoes, chopped
  • Salt, to taste
  • 1 tsp sugar
  • 4 tsp tamarind extract
  • 4-5 figs (Optional)
  • Water

HOW TO COOK COORGI GAWTI CHICKEN

TO MARINATE THE CHICKEN:

1

In a bowl add the chicken. Sprinkle turmeric powder, chili powder, salt and LOS OLIVARES Pure Olive Oil or Olive Pomace Oil. Coat the chicken pieces thoroughly with it.

2

Keep aside for 10-15 minutes.

FOR THE MASALA PASTE:

1

In a pan dry roast cloves, cinnamon, peppercorns, cumin, coriander seeds, ginger, garlic cloves, green chilies, curry leaves and coconut for 4-5 minutes.

2

Grind it into a fine paste. Keep aside.

TO SEAR THE CHICKEN:

1

In a non-stick pan brush 1 tsp LOS OLIVARES Pure Olive Oil or Olive Pomace Oil. Place the marinated pieces of chicken and sear them till a nice caramel color is obtained from both sides. Do not turn over the chicken pieces too often. Searing the chicken helps to seal in the juices. This way, the chicken will retain it's moisture when cooked.

FOR THE BASE:

1

In a wok add LOS OLIVARES Pure Olive Oil or Olive Pomace Oil. When hot, add mustard seeds, fenugreek seeds and guntur chilies. Once they start to splutter, add onions. Saute till golden brown.

2

Add the masala paste, plus a little water to loosen it up a bit.

3

Add the tomatoes, salt and sugar. Cook till the tomatoes leave the oil from sides.

4

Now add the chicken and tamarind extract. Add a little water (Enough to cover the chicken completely).

5

Add 4-5 figs (Optional). Cover the pan and simmer for about 20 minutes or till the chicken is tender.

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