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.

Ginger-garlic-ghee-for-the-East-Indian-tope--Sarah -TheWingedFork
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.

See-the-steam,-smell-the-ginger-Sarah - TheWingedFork
See the steam coming out of the toap? Mmm!

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.

Chicken-tope-gravy- Sarah--TheWingedFork
Chicken tope cooking 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?

Chicken-Gravy-mint-coriander- Sarah--TheWingedFork
Adding in the more ingredients, especially the mint and coriander

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.

Add-in-the-poha- Sarah--TheWingedFork
Once off the flame, add in the poha

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.

East-Indian-Special-Tope-ready-- Sarah -TheWingedFork
Chicken Tope ready to eat

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!

Well that’s it for my recipe. I hope to see some of your recipes next week!

East-Indian-Chicken-Tope - TheWingedFork

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