"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Friday, 25 September 2015

Pepper Chicken drumsticks in a light Tomato gravy

I had made this chicken dish as an accompaniment for the Carrot-Coconut rice.

My little one prefers the drumstick pieces of the chicken. So she asked,  "Mama, why can't you buy just the drumsticks?" And so I did. I had a little fun at it too. When she actually expressed how she enjoyed this make (when Dad was over last weekend), I had a bit of fun saying, "Hey see Mama found a chicken who had only legs and that's why there are so many in this gravy!" :D She is too smart for me though! She caught me out in less than a minute.

Although I ventured to make this recipe in my mum's way, I realised that it was not possible without red chili powder, so I just took the inspiration and ran a modified version to the same recipe to accommodate both Daddy's and Isabelle's taste buds and tummies. I will add Mum's complete version once I have tried the same.

This recipe calls for a slow cooking process to add more flavour.

You need: 

  • 14 pcs of chicken drumsticks, cleaned and slit across the fleshy part of the drumsticks
  • 2 medium onions, diced finely
  • Salt to taste
  • 2 medium size tomatoes, chopped
  • 1 tbsp pepper powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp Garam Masala
  • 1-2 cups of drinking water
  • Oil to drizzle

The Make:

1. In a large non-stick pan, drizzle some oil. Toss in the onions on medium heat and saute well until translucent.
2. Next toss in the chopped tomatoes and lower the heat.
3. Saute on low heat and then add the salt and all the spices. Cover and allow to cook slowly on low heat.
4. Uncover and add in the chicken pieces in about 2-3 minutes and cover the pan once more and continue to cook slowly for the next 40 minutes.* Add water as required only. Most likely you would not need to as the chicken releases the liquids which makes for a very nice gravy.
5. Once cooked, turn off the heat and serve hot with rice or rotis.


 i. If I had used the whole chicken, it had to be cut into small sized pieces and would take an hour and a half over slow cooking process to get this recipe right.

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