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 India - Chicken Shacutti
adapted from Sun-Drenched Cuisine by Marlena Spieler
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Description
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Ingredients
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- 3 Medium Onion -- finely chopped
- 4 Cloves Garlic -- finely chopped
- 1 Medium Jalapeno -- finely chopped
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Turmeric
- 1 Teaspoon Coriander
- 1 Teaspoon Fennel
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cayenne
- 1 Teaspoon Curry Powder
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Cup Chicken Broth
- 4 Medium Chicken Breast -- cubed
- 6 Medium Popadums
- 1 Cup Vegetable Oil -- for frying popadums
- 1 Lemon Lemon Juice
- Salt And Pepper -- to taste
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Directions
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Saute onions, garlic, and jalapeno in butter lightly until softened. Add turmeric, coriander, fennel, paprika, cayenne, curry powder, cinnamon, and nutmeg. Saute for 2 minutes. Pour in coconut milk and broth and simmer for 10 minutes. Add chicken and let simmer for 20 minutes. Meanwhile cook the popadums. Fry them in oil until crisp. You make bake or broil them as well. Season chicken with lemon and salt. Break popadums over over individual bowls of curry and serve.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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