Gaavran Chicken (Village Style Chicken Curry) & Rice Bhakri
In these days of quarantine where everyone is home, it becomes difficult to prepare new recipes and surprise family members. It becomes a task for a woman to make food interesting especially for kids. This recipe is very close to my heart as it has been a part of my childhood as it is famously prepared in my native Konkan region. Gaavran Chicken curry is mainly prepared from country (Gaavthi) chicken. But in USA finding country chicken is not going to be easy so we have to prepare this dish with Organic Chicken itself. This curry goes well with Bhakri made out of Rice Flour or steamed rice.
Bhakri is mainly prepared in village and is considered to be a farmer's food as it keeps his stomach full while he performs physical tasks in fields. Different regions of Maharashtra prepare variety of Bhakris like Jowar Bhakri, Nachni Bhakri or Rice Bhakri. Rice Bhakri is more famous in Konkan and Goa region. Nachni Bhakri (Ragi) is very healthy for person suffering from diabetes. Ragi helps in maintaining blood sugar and cholesterol levels.
Moreover, the presence of dietary fibre in Ragi keeps the cravings at bay and maintains the digestive pace, subsequently, keeping blood sugar in control.
Let's take a look at recipes
Method for Rice Bhakri:
In a vessel add 1 cup water, salt and oil and boil it.
In a mixing bowl add 1 cup Rice Flour and Salt. Once the water is hot and boiling turn off the flame and add Flour to the water and mix well.
Cover the pot at this time and let the mixture sit.
Once the mixture cools down remove it in a mixing bowl and add dry rice flour to it and knead it well. Add oil on your palms and knead it into a nice smooth ball.
Cover it with a wet cloth so that it does not become hard.
Make equal sizes ball and heat a pan.
Make round bhakri with the help of rolling pin. Make sure the edges do not break. If it does then knead the ball well before flattening it.
Once the pan is hot enough, add the Bhakri to the pan and cook it on one side and then with the help of tongs flip the other side directly onto the flame.
If you have induction or coil cooking range then with the help of clean cloth, flip the bhakri and press the edges of the bhakri and cook well both sides. When doing so make sure you are not putting to much pressure on the center of the Bhakri. It will not be soft.
Continue this process and make required number of Bhakris.
Serve hot with the curry and onions.
Bhakri is mainly prepared in village and is considered to be a farmer's food as it keeps his stomach full while he performs physical tasks in fields. Different regions of Maharashtra prepare variety of Bhakris like Jowar Bhakri, Nachni Bhakri or Rice Bhakri. Rice Bhakri is more famous in Konkan and Goa region. Nachni Bhakri (Ragi) is very healthy for person suffering from diabetes. Ragi helps in maintaining blood sugar and cholesterol levels.
Moreover, the presence of dietary fibre in Ragi keeps the cravings at bay and maintains the digestive pace, subsequently, keeping blood sugar in control.
Let's take a look at recipes
Ingredients for Chicken
1 whole chicken
1 Large sliced onion
1 Diced tomato
4 Peppercorns
2 Cloves
4-5 Garlic cloves
1 inch Ginger (peeled)
1 Cup shredded coconut (dried coconut pieces is also fine
1 whole bunch of Coriander (Cilantro)
3 Green chilies
Salt to taste
Chicken Marination
Wash and clean chicken well and add it to a mixing bowl.
Add 1 tsp Turmeric Powder, 2 tbsp Red Chilli Powder, 1 tbsp Ginger Garlic Paste, Salt.
Mix Well and keep it aside for an hour.
1 whole chicken
1 Large sliced onion
1 Diced tomato
4 Peppercorns
2 Cloves
4-5 Garlic cloves
1 inch Ginger (peeled)
1 Cup shredded coconut (dried coconut pieces is also fine
1 whole bunch of Coriander (Cilantro)
3 Green chilies
Salt to taste
Chicken Marination
Wash and clean chicken well and add it to a mixing bowl.
Add 1 tsp Turmeric Powder, 2 tbsp Red Chilli Powder, 1 tbsp Ginger Garlic Paste, Salt.
Mix Well and keep it aside for an hour.
Ingredients for Rice Bhakri:
1 Cup Rice Flour
1 Cup Water
1 tsp Oil
Salt
Method for Gaavran Chicken:
In a pan add 1 tbsp Oil and to it add Sliced onion, 1 Garlic clove, peppercorns and clove.
Cook the mixture until onion turns golden brown.
Remove it aside and in the same pan add 1 tsp oil and add shredded coconut to it. Make sure the flame is medium as coconut will cook quickly. Keep stirring the coconut to avoid burning.
We need nice light brown color to the coconut. We do not want to burn it, hence be careful especially at this stage.
Once coconut is cooked as required, remove it in a plat and let the ingredients cool down. Turn off the gas.
In a mixer, take ginger, garlic, green chilies, half a bunch of coriander (cilantro) and grind it to fine paste. You can add a teaspoon of water if required, in order to make it fine paste.
Remove the paste aside and in the same mixer add onion and coconut including peppercorns, cloves and garlic.
Grind it to fine paste and remove aside. You can add water as and when required during the process. Make sure we need a thick mixture and not a runny one, hence add water very carefully.
Take a pot and add 2 tablespoons of oil and keep on medium flame.
Add diced tomatoes or tomato paste to the oil and let it cook for a minute.
Add 1 tablespoon of green paste to the tomatoes and give it a good mix.
1 Cup Water
1 tsp Oil
Salt
Method for Gaavran Chicken:
In a pan add 1 tbsp Oil and to it add Sliced onion, 1 Garlic clove, peppercorns and clove.
Cook the mixture until onion turns golden brown.
Remove it aside and in the same pan add 1 tsp oil and add shredded coconut to it. Make sure the flame is medium as coconut will cook quickly. Keep stirring the coconut to avoid burning.
We need nice light brown color to the coconut. We do not want to burn it, hence be careful especially at this stage.
Once coconut is cooked as required, remove it in a plat and let the ingredients cool down. Turn off the gas.
In a mixer, take ginger, garlic, green chilies, half a bunch of coriander (cilantro) and grind it to fine paste. You can add a teaspoon of water if required, in order to make it fine paste.
Remove the paste aside and in the same mixer add onion and coconut including peppercorns, cloves and garlic.
Grind it to fine paste and remove aside. You can add water as and when required during the process. Make sure we need a thick mixture and not a runny one, hence add water very carefully.
Take a pot and add 2 tablespoons of oil and keep on medium flame.
Add diced tomatoes or tomato paste to the oil and let it cook for a minute.
Add 1 tablespoon of green paste to the tomatoes and give it a good mix.
Add marinated chicken to the pot and give it a good mix.
Let it cook well in oil itself. Cover the pot with a lid and lower the flame and let the chicken cook in its own juices for 15 mins on medium to low flame.
You can keep checking between intervals if chicken is not getting stuck to the base of the pot. If it does then add 1/2 cup of water and mix well.
After 15 mins, when the chicken is half cooked, take a pan and add 1 tablespoon of oil to it.Let the chicken be on low flame covered.
Add Chicken Masala/any packaged chicken masala to the oil. Add remaining green paste to the oil and mix well.
Add 2 tablespoons of coconut mixture we prepared to the pan and mix well.
Let it cook for 5 mins on low flame. If you are confident enough not to burn the ingredients then medium flame should be fine.
Turn off the gas for the Pan and add the ingredients to the Chicken Pot and mix well.
At this point check if additional seasoning is required. If required add salt and 1/2 cup of water.
Cover the pot, lower the flame and let the chicken simmer for another 10 mins.
Chop coriander and add it to the chicken and turn off the flame.
Let it cook well in oil itself. Cover the pot with a lid and lower the flame and let the chicken cook in its own juices for 15 mins on medium to low flame.
You can keep checking between intervals if chicken is not getting stuck to the base of the pot. If it does then add 1/2 cup of water and mix well.
After 15 mins, when the chicken is half cooked, take a pan and add 1 tablespoon of oil to it.Let the chicken be on low flame covered.
Add Chicken Masala/any packaged chicken masala to the oil. Add remaining green paste to the oil and mix well.
Add 2 tablespoons of coconut mixture we prepared to the pan and mix well.
Let it cook for 5 mins on low flame. If you are confident enough not to burn the ingredients then medium flame should be fine.
Turn off the gas for the Pan and add the ingredients to the Chicken Pot and mix well.
At this point check if additional seasoning is required. If required add salt and 1/2 cup of water.
Cover the pot, lower the flame and let the chicken simmer for another 10 mins.
Chop coriander and add it to the chicken and turn off the flame.
Method for Rice Bhakri:
In a vessel add 1 cup water, salt and oil and boil it.
In a mixing bowl add 1 cup Rice Flour and Salt. Once the water is hot and boiling turn off the flame and add Flour to the water and mix well.
Cover the pot at this time and let the mixture sit.
Once the mixture cools down remove it in a mixing bowl and add dry rice flour to it and knead it well. Add oil on your palms and knead it into a nice smooth ball.
Cover it with a wet cloth so that it does not become hard.
Make equal sizes ball and heat a pan.
Make round bhakri with the help of rolling pin. Make sure the edges do not break. If it does then knead the ball well before flattening it.
Once the pan is hot enough, add the Bhakri to the pan and cook it on one side and then with the help of tongs flip the other side directly onto the flame.
If you have induction or coil cooking range then with the help of clean cloth, flip the bhakri and press the edges of the bhakri and cook well both sides. When doing so make sure you are not putting to much pressure on the center of the Bhakri. It will not be soft.
Continue this process and make required number of Bhakris.
Serve hot with the curry and onions.
Comments
Post a Comment