Serving
(click to enlarge)

Chicken Kotogari
India - Tamilnadu
  -   Kotogari Karagu
Serves:
Effort:
Sched:
DoAhead:  
3 w/rice  
***
55 min  
Yes

Outstandingly flavorful chicken from the town of Kotogari near Chennai (formerly Madras) in Tamil Nadu, southeastern India. This recipe reheats very well.






1
1/2
1
10
1/2
3
2
12
2
2
1/4
1/2
1/4
2
#
T
t
oz
in
cl
T
oz
T
t
c
t
t
T
Chicken meat (1)
Chili Powder (2)
Turmeric (3)
Onion
Ginger
Garlic
Coriander seed
Tomatoes
Oil
Tomato Paste
Water
Salt
Pepper
Lime Juice

PREP   -   (25 min)
  1. Cut CHICKEN into pieces about 1-1/2 inches on a side. Tumble with the Chili Powder and Turmeric and set aside.
  2. Cut ONION in quarters lengthwise and slice thin crosswise.
  3. Slice GINGER very thin and chop fine, Crush GARLIC and chop fine.Pound both to a paste in a mortar.
  4. Grind Coriander to powder and add to Garlic mix.
  5. Submerge TOMATOES in boiling water for 1 minute, chill under cold running water, peel and cut medium slices and cut them into quarters.
  6. Squeeze LIME JUICE.
RUN   -   (30 min)
  1. In a spacious sauté pan Heat Oil and fry Onions stirring over moderate heat until a light blonde color.
  2. Stir in Chicken and turn up the heat a bit. Fry stirring until as long as you can without the coating that sticks to the pan burning.
  3. Stir in Garlic Mix until aromatic, then Tomatoes, Tomato Paste, Water, Salt and Pepper. Simmer covered until Chicken is fully cooked, 10 to 15 minutes.
  4. Stir in Lime Juice and take off heat.
  5. Serve hot with plenty of steamed long grain rice.
NOTES:
  1. Chicken   Weight is skinless, boneless and all removable fat removed. Skin and fat are not used in Indian cooking. For ethnic recipes I generally use thigh meat because it is more flavorful, but breast can be used.
  2. Chili Powder:   Reshampatti powder is the regionally appropriate choice, and will result in a dish with satisfying chili heat by Southern California standards. If you want less chili heat use Kashmir or Korean. For details see our Chili Page.
  3. Turmeric:   If at all possible use turmeric from an Indian market which will be fresh and flavorful. Turmeric in little spice jars is often flavorless.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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