CHICKEN THEEYAL

                                                         ……CHICKEN THEEYAL

                                FOR MY FOLKS WHO ASKED FOR IT

Firstly soak tamarind in ½ cup warm water and extract the juice from it and keep aside.

Heat a teaspoon of oil in a small pan or kadai and sauté coconut till it turn light brown in color.

Add red chillies, coriander seeds, cumin seeds, peppercorns and fry stirring continuously until it emits a nice aroma.

DARK BROWNISH BLACK is the color of end product…BUT

Be careful while frying these ingredients thus preventing from burning the masalas.

Add little turmeric powder and mix well.

Stir fry for about 10 to 15 seconds and keep aside to cool.

Grind all this ingredients to a coarse powder or paste.

Heat 2 tbsp of oil and add mustard seeds, curry leaves, cardamom, cloves and whole red chillies

Allow it to splutter.

Add bonless chicken small pcs,

asafoetida, salt to taste and fenugreek powder into it and sauté for a while on medium flame.

Add tamarind extract into it and allow it to boil for 2-3 mts.

And add enough water and then add the freshly ground masala powder/paste

And simmer for further 35-45 minutes. Till the chicken is done and oil extract comes out and tops the curry.

Switch off the stove and serve hot with steamed rice.

Theeyal would taste great for all those who love eating tangy and spicy food.

Try to use coconut oil for this....

The flavors of the freshly ground masala makes this dish highly aromatic and exotic.

Do try this recipe and enjoy the traditional flavors of this dish.