2010-05-23

Baked - Shredded Chicken Gravy

Am sure many of us miss mum's food, especially when we are far from home. No wonder why mum's food is delicious, because they cook with total devotion and love for their  children. During last Christmas holidays, when I was in India, I was busy with my new camera taking pictures in and around my home. Mum was making many varieties of food for me, particularly with the veggies and  country chicken  that I don't get in Finland.  I still remember the taste of country chicken gravy! Ohhh yum!

To expect something similar from modern broilers is out of question. But to be happy with what we get is considered wise. So I came up with baked chicken gravy. This gravy tasted best with Finnish dry bread. It goes very well with any bread or rice.

                                                          Full moon hidden between the clouds


                                        Mum organizes fresh flowers in water filled earthen pot


                                                                                    Ingredients


                                                    Chicken - Baked, shredded and the broth

                              
                                                                             Ready to be served 






                                                                                  Glorious full moon





Ingredients

1.1 kg - 1.2 kg chicken (with skin and bones, I used chicken thigh pieces)
1 1/2 - 2  tbsp oil
3 medium size onions (Finely chopped)
1 tsp ginger garlic paste

150 gram yogurt
1/4 tsp turmeric
2 tsp coriander powder
2 tsp garam masala powder
1 1/2 - 2 tsp chilly powder
Salt (according to your taste)
2 tbsp finely chopped fresh coriander

Method
Bake the chicken in preheated oven at 150 C for 35 minutes, till the skin turns pale brown or water from the chicken seals off. Collect the broth and let the chicken cool to room temperature. Shred the chicken after it cools down. 
Warm oil in a pan, add finely chopped onions and fry till they turn mild brown on medium heat. Add ginger garlic paste, saute for 1 minute.Add turmeric, garam masala, coriander powder, chilly powder and yogurt. Fry till oil separates out. Add shredded chicken, broth and desired amount of salt. Let it boil till the gravy thickens and shredded chicken pieces are evenly coated with onion masala. Turn off the heat and garnish with freshly chopped coriander leaves

5 comments:

MIchele May 23, 2010 at 10:43 PM  

This looks great. We often have shredded chicken with wraps, but sort of Mexican style. I will try this and make our wraps Indian style instead. Any suggestions as to what vegetables we could put with it?

Ananda Rajashekar May 23, 2010 at 10:55 PM  

Thanks MIchele, sounds wonderful, it would taste great, if it is combined with bell peppers, especially with green one (it adds additional flavor) other options can be potato...DO let me know how it turns out to be, whenever you cook...:)

Sarah-Jane - SiliconeMoulds.com September 2, 2010 at 1:17 AM  

just found this post - I LOVE the photo of the petals in the pot :-)

Ananda Rajashekar September 2, 2010 at 3:50 PM  

Awee thank you Sarah...I too love that pic...or anything that my mum organizes in the pot :D

Priya October 14, 2010 at 6:00 PM  

You know what??? I, for sure know that you wouldn't Marry me...., So I am planning to Kidnap YOU!!!!!!!!!! :P LOL!! this is the amazing gourmet that i've eva heard.......

 
designed by GeCe for special use by A Pinch of Love