A perfect friday night is one in which you have some tasty food on your plate and eat it while watching your favorite movie or tv show ? Also weekend is the time when I experiment something new and something different. Basically, it has to be a special non-vegetarian meal complete with a glass of wine and a desssert to end it nicely. Some of my recnt experiments have been Chicken Saagwala, Chicken Ala King, Prawns Butter Masala and Butter Chicken to name a few.
This weekend, my experiment was Thai Chicken. The blend of the tanginess brought about by the lemongrass and the slight sweet taste of jaggery gives this dish a unique taste. It tastes best with plain white rice.
Serves: 2-3
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
Chicken: 500 gm cut into small pieces
Coriander: 1/2 cup
Green chilies: 4 small
Lemongrass leaves: 3
Spring Onion with stalks: 2
Ginger: 1 inch piece
Coriander Powder: 1/2 tbsp
Cumin Powder: 1/2 tbsp
Scrapped Coconut: 1/4 cup
Jaggery: 1- 2 tbsp
Salt: to taste
Method of Preparation:
- Grind the scrapped coconut with 1/4 cup warm water and extract the coconut milk.
- Grind together the coriander, lemongrass, green chilies, ginger and spring onion with stalks.
- In a pan heat 1 tbsp oil. Stir fry the ground coriander mixture from step 2 along with coriander powder and cumin powder for 2-3 minutes.
- Add chicken pieces to the pan. Close lid and let cook till chicken is completely cooked.
- Add salt, jaggery and coconut milk . Close lid and let cook for 2-3 minutes. Bring to boil.
