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| Savory chicken dish in herbs and spices gravy |
Indian cuisine is well known for their extensive and elaborate mixture of herbs and spices that give distinctive texture, taste and aroma. Largely versatile, the spices and herbs are used either as marinade, sauce/gravy, seasoning or for the sake of presentation. With that in mind, my adventure today was to produce fantastic gravy that have rich flavor and nice texture.
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| Glorious yellow curry color heighten the appetitie |
-Core ingredients-
* 1 chicken leg quarter (400g)
* 2 medium sized potatoes
* 3 pumpkin bud
-Gravy-
*one big shallot
*7 medium size chilies
*5 basil leaves
*2 sticks of lemongrass
*2 whole calamasi, seeded
*4 cm medium size galangal
*4 coriander roots, chopped
*3 cm small turmeric
*3 star anise
*a pinch of cloves
*4 cm cinnamon stick
*a pinch of cumin seed
*handful of roasted peanut
-a cup of coconut milk
-oil, water, salt and seasoning
-chopped coriander / basil leaves for garnishing
Preparation
- Trim the fat from chicken leg, cut it into six even pieces and wash thoroughly. Marinade it with salt and seasoning for at least an hour. Leave aside.
- Cut peeled potatoes and pumpkin bud into quarter or half depend on their size. Blanch in boiling water for 10 to 15 seconds to avoid brownish discoloration due to oxidation. Leave aside.
- Process all the gravy ingredients along with adequate water in food processor until uniform even mixture obtained.
- Heat frying pan with splash of oil and add the gravy mixture into it. Cook until it is simmered. Then add coconut milk and allow to cook until oily characteristic produced by coconut milk appear. Add salt and seasoning accordingly.
- Spoon out some of the top oil in gravy mixture to be use for browning of chicken, potatoes and pumpkin bud. This will add more flavor to those core ingredients.
- At another pan, brown the chicken until the skin is slightly crispy in texture. Remove the chicken and placed it into gravy mixture. Bring the gravy to boil along with chicken in it for five minutes.
- Add potatoes and pumpkin bud into the same pan that being used to brown the chicken. Remove after nearly a minute. This will retained the color of pumpkin bud. Place potatoes immediately into gravy mixture. Cook for another five minutes or until potato is tender.
- Off the heat, add in pumpkin bud and the residual heat will cook pumpkin bud thoroughly.
- Served with basil leaves and chopped coriander to further enhance the flavor of the dish...
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| Basil leaves and chopped coriander for garnishing |
