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Sunday, September 13, 2015

SSJ's MURG MOILEE



Hey Happy-Eaters,

                                 Here our journey will restart now after revamping our whole brands and now we are ready to launch our first android app to help you connect with my blog easily and anytime. 

So now coming to this recipe, actually this is the new avatar of Traditional South Indian recipe - Meen Moilee, meen means fish but i am not the first person who changed it with chicken. Here i have tried to use same way as the tradinally they do with fish but i have not use madras onions in my recipe, traditionally they used them. Otherwise the recipe is same.


INGREDIENTS



Chicken 400gms.
Onion – 2, sliced
Green chilies 2
Salt to taste
Turmeric – 1tsp.
Ginger garlic paste – 1tsp.
Ginger – 1inch, sliced
Garlic – 4-5 cloves, crushed
Mustard seeds – ½ tsp.
Curry leaves – 12-15
Lemon juice – 1tsp. & 1tbsp.
Thin coconut milk – 1 cup
Thick coconut milk – 2 cups
Oil – 2-3 tbsp.



METHOD

Marinate chicken with salt, turmeric and lemon juice, ginger garlic paste for 15-30 minutes.
Heat oil in a deep pan, add mustard seeds. When crackle, add sliced onions and cook till color start changing.
Add garlic and ginger with green chilies and cook another 2 minutes.
Add salt, turmeric and marinated chicken and cook for 3-4 minutes.
Now add thin coconut milk and curry leaves and cook for 2-3 minutes .

Now add thick coconut milk and cook till gravy bit thicken.
Add 1 tbsp. of lemon juice, mix and Serve hot.

Thank you...

SSJ

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