Lately, I have been very slow in updating the blog. Between running behind a very active toddler, a job and cooking, I hardly find any free time. By the time he sleeps, I am totally exhausted and loose any interest in blogging. But I will make a sincere effort to blog once in a while.
Last month when we visited India, my pachi (mom’s sister) came to visit us. Like always, I bugged her for recipes. She is the one who had introduced me to kala masala years ago. She got me a big pack of authentic kala masala from Belgaum. She gave me this recipe which is a staple at her home. After coming back to US, I made this and it came out great. I am making this again tomorrow for V’s office potluck.
I have heard some people say goda masala and kala masala are same and some say they are different. You can use any of them. Here is my recipe for it.
1 lb(0.45kgs) chicken
1/2 cup onion
1/2 cup tomato
1/2 cup thick coconut milk
1 tea spn ginger paste
1 tea spn garlic paste
3 green chillies
3-4 sprigs coriander leaves
Make a paste of masala-1 ingredients.
1 tea spn coriander seeds
1/2 cup onion
1/4 cup coconut
1 tea spn goda masala/kala masala
1/2 tea spn chilli powder
Heat a little oi and add coriander seeds, onion. When they start turning brownish, add coconut, goda/kala masala, chilli powder. Grind to a paste.
Method to make gravy :
Add the masala-1 paste to chicken and keep aside for 20-30mins.
Heat a little oil. Fry onion. Add chicken and fry till chicken is cooked. Now add tomato, masala-2, salt. Cook for few minutes. Add coconut milk and bring to boil.
Serves : 3-4
Preparation time : 40mins