Check out this ethnic recipe that has its roots in the interiors of Chattogram (Chittagong) in Bangladesh. I came across this unique recipe in a cookery show and so decided to give it a try. Not much is known about this lost rural recipe where boiled and shredded chicken is just mixed with a coarse paste of red chili and garlic, lemon juice and raw mustard oil. However, I gave my own twist by adding in some kasundi and coriander leaves as well. It is a very simple, easy and a quick dish that you need to try out. Serve it as a side dish with rice, chapattis or as a sandwich filling.
- 1 chicken breast
- 1/2 tsp. salt
- 1/4 tsp. turmeric powder
- 1/4 tsp. red chili powder
- 1 tsp. oil
- 3-4 dry red chilies
- 4-5 garlic cloves
- 1 tsp. lemon juice or to taste
- pinch of salt (opt)
- 1 tsp. mustard oil
- 1 tbsp. kasundi (mustard sauce)
- 1 tbsp. coriander leaves
In a saucepan boil the chicken breast in required quantity of water along with salt, turmeric powder and red chili powder till tender.
Drain and allow it to cool. Shred them into small pieces and keep aside.
Heat the oil in a pan and sauté the garlic and dry red chilies till it changes colour. Allow it to cool and then blend into a coarse paste.
Transfer the shredded chicken into a serving bowl. Add the paste, pinch of salt (opt), lemon juice, kasundi, mustard oil and coriander leaves. Give it a toss and serve along with rice or chapatti.
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