Theres a famous Bengali Dish called Daab Chingri - which is prawns cooked with tender green coconut. Inspired by this dish, I had been thinking quite a lot if that method and ingredients would work with chicken, so I decided to make it. I have earlier posted this a part of meal spread that I cooked but am sharing here how I actually made it. Usually, the chingri is finished off by cooking for sometime in the Green Coconut Shell, but I have avoided that method here and used the ingredients as per quantities required to suit the chicken. Trust me, its one helluva delicious dish. Very subtle flavours with mustard giving its tinge and slight hint of pungency and the light creamy gravy. This is my version of Daab Chicken. Chicken (Boneless) – ½ kg For Marination Ginger paste 1tsp Garlic paste 1tsp Green Chili paste 2-3 tsp Mustard Seeds 3-4tsp Turmeric ¼ tsp Salt For Main Dish Onions 2 medium Slit Green Chilies 2-3 Cashewnut paste 2tbsp Poppy seeds 1tbsp Green Coconut flesh (the tender flesh made into a paste) of 1 coconut Green Coconut water – it comes out to be approx. 1glass or as required for the consistency of the gravy Salt to taste Mustard Oil 3tbsp Method: Firstly, take mustard seeds and crush them using mortar and pestle. Add very little water so as to make it into a paste and also it helps in extracting the pungency of mustard. Now take chicken cut into pieces in a bowl and add all ingredients for marinating it including the mustard seeds paste. Keep it aside for 30 minutes. Now take a pan – heat mustard oil (first smoke it and switch off the flame till oil gets to a low temperature) – now add onion paste and stir fry it for 3-4 minutes. Once the liquid is evaporated, add the marinated chicken and stir over medium heat for 3-4 minutes. Now add the remaining ingredients and mix well. Cook until the chicken is tender. Adjust the seasoning and serve hot with rice.
Posted on: Thu, 16 Oct 2014 06:41:10 +0000
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