I was just sitting here getting ready to eat a bowl of chili when I thought maybe I ought to post something, because, you know, the last time I disappeared for a week or two I didn't actually come back again for more than a year. I've been on a blogcation because we had a guest staying with us, and blog meals take up way too much time we could be spending on other fun things. Plus, my guest is a vegetarian, so cooking her a greasy, meaty, traditional meal from some exotic land wouldn't have actually been very polite. Yeah I know, I could have looked for some vegetarian options ... but I liked the idea of playing in the snow more than sitting down with my laptop looking for recipe ideas.
I will say also that there was a bunch of eating out this week, and I'm kind of scared to get on the scale now.
Anyway, I'll get some real stuff up later this week. See you then!
Kolhapuri Chickenfrom Madhuras Recipe
- 1 lb chicken drumsticks
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp Garam Masala
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 2 tbsp garlic, chopped
- 1 bay leaf
- 4 green cardamom pods
- 2 to 3 whole cloves
- 4 to 5 peppercorns
- 1 star anise
- 1 large onion, sliced
- 1 medium tomato, diced
- 1/2 tsp garam masala
- 3 tbsp dry, shredded coconut (unsweetened)
- 1 tbsp Degi Mirch powder*
For the marinade
For the sauce:
- First pull the skin off the drumsticks.
- Mix together the marinade ingredients and rub all over the drumsticks. Let sit in the fridge for 30 minutes or so.
- Now heat up the oil and add all the various seeds and the chopped garlic. Keep stirring until fragrant.
- Add the coconut and onion and keep cooking until the onions starts to brown.
- Now transfer the onion mixture to a blender with the chopped tomatoes. Add just enough water to make a paste.
- Now heat some more oil and add the paste, along with the Degi Mirch and garam masala. Cook for 5 minutes or so.
- Drop in the chicken pieces and add a little water to make a nice sauce. Cover and cook on medium low for 20 minutes, or until a meat thermometer reads 175 degrees.