Friday, August 12, 2011


1 pkg Chazaan (Easily available at the Oriental store)
1 large Onion
1 tray Boneless chicken Breast, cubed
3 tbsp oil
1 tbsp Ginger and Garlic paste
2 pkgs Coconut Cream powder (Also available at the Oriental store)
(Adjust the following according to taste)
Salt 1 tsp 
Red chili powder 1 tsp
Turmeric Powder 1/2 tsp
Chinese salt 1/2 tsp

Lemon Juice and Cilantro for garnishing

Blenderize the onion with minimal water into a liquid paste. In a pot, add oil and pour the onion paste. 
 Let it cook so most of the water evaporates and the edges start to turn golden brownish.. Keep stirring..
 Add the ginger and garlic paste, stir well and let it lightly brown a little more.
 Once the color becomes a little lightish brown add the chicken.
 Braise well and add the salt, chili powder, chinese alt and turmeric powder.
 Mix well. let it cook until you feel the the spices are starting to burn a little. immediately add a few tbsps of water. Stir again and braise.
 Let it cook again, stirring frequently until the chicken is tender.

 In the meanwhile, blend the coconut cream powder with 4 cups of water.
 Until nice and creamy and bubbly.
Here is what Chazaan looks like.

Add the coconut cream to the chicken and stir well. Give it a boil. Now lower the heat and add the chazaan pkg into the pot. They come in bundles of 8 in a pack. Put those bundles directly.
 Noe let it immerse in the coconut chicken gravy and soften up.
 Stir now and let the chazaan cook until tender.
 Add more water if needed.

Serve it garnished with chopped cilantro and lemon juice.

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