East Indian Tope, a marriage of our Portuguese cultural inheritance with our Indian roots. It’s the perfect all in one meal at any time. In continuing with the East Indian Series, Sarah from TheWingedFork talks about cooking this yummy recipe.
It was my turn to help mom in the kitchen yesterday, and we were making Chicken Tope again after a long time. yeah, we like Mutton Tope too, but this time it was chicken. 😉 From the hall sis kept taking breaks from her work to scream, ‘Take pictures, take pictures!’. We had already started chopping the onions and the chillies, so no pictures of that. Anyway I managed to take a few pics in the middle of mess.
We had already cut a whole chicken into pieces. So we sliced about half a kilogram of onions, along with 8 green chillies (we’re spicy like that, ha!) and ginger.Frying the masala, aka onions, ginger, and chillies
Mom then set me to heating 3 large spoons of ghee (the traditional Indian version of clarified butter) in the toap (vessel). We then added in the chopped onions, ginger and chillies, and fried it for about 7 minutes.
We then added in the chicken pieces and about two and a half spoons of the East Indian bottle masala, and left it to cook on a low flame.
While we’re doing that sis takes another break from her work to scream, ‘Pictures! Pictures!’ We scream back, ‘You come and take pics if you want!’ But she’s got deadlines and isn’t leaving the computer. So we feel sorry for her and take some pics. She’s lucky she has us, isn’t she?
After a bit, we add in the cardamom and cinnamon powder, chopped coriander and mint leaves, and about 12 flakes of smashed garlic. Mom then sets me to squeezing the juice of 2 whole sourlimes in it and turn off the fire in a few minutes.
Once we’ve taken the chicken off the flame, we add in the poha and leave it be. After some time we see that the poha, which is a form of beaten rice has absorbed all of the gravy from the toap and grown to double its size.
We just stirred it once more and then garnished with some roughly chopped coriander before digging in. That’s it, quite simple and easy. Our delicious East Indian Special Chicken Tope was ready to relish!
Special East Indian Chicken Tope
- 1 whole chicken – cut into pieces
- Half kg onions – sliced
- 2 tbsp East Indian Bottle Masala
- 8 green chillies
- 2 inches ginger
- 12 flakes garlic – smashed for flavor
- 3 tbsp ghee (Indian clarified butter)
- 6-8 crushed cardamom pods
- 1 tsp cinnamon powder
- 2 tbsp chopped coriander
- 2 sourlimes – juiced
- Quarter kg poha (beaten rice)
- We never use fixed amounts of ingredients. So feel free to add or remove as per your taste.
- If you cannot find bottle masala in nearby stores, use a 2:1 mix of garam masala and chilli powder.
- Gluten free as long as your ingredients are properly sourced.
Well that’s it for my gluten free East Indian chicken tope recipe. I hope to see some of your recipes next week!
Updated to add info about beaten rice or poha for those who haven’t tasted it before.
Beaten rice or poha is rice that has been parboiled, then flattened by rolling and finally dried to produce flakes. The flakes can vary in texture and thickness, with different types being used in both sweet and savory Indian snacks and dishes. The most popular Indian snack is the namesake, the Maharastrian poha.
Beaten rice is an easy on-the-go snack. Just add the poha with any spices and leave it to soak in a pot of boiling water, and it’s done in 10 minutes. But of course, spend 10 or 20 more minutes with it and you can create a whole array of dishes, from chiwda to vadas, from pudding to pakodas.
Beaten rice is a fat-free gluten free food that’s easy on the heart and the stomach. You can find it in the Asian section of Walmart’s and Amazon in raw or pre-cooked form. Maybe I’ll come back with another recipe for poha sometime soon. 😉
This post may contain affiliate links. Click here to read the disclaimer.