Recipe for the Special East Indian Chicken Tope
Special East Indian Chicken Tope is a marriage of our Portuguese cultural inheritance with our Konkan Maharashtrian Indian roots, a perfect all in one gluten free meal.
Ingredients
- 1 Chicken Cut into pieces
- 500 g Onions Sliced
- 2 tbsp East Indian Bottle Masala See notes for substitutions.
- 8 Green Chillies
- 2 in Ginger
- 12 flakes Garlic Crushed for flavor
- 3 tbsp Ghee (Indian clarified butter)
- 8 pods Cardamom Pods Crushed
- 1 tsp Cinnamon Powder
- 2 tbsp Coriander Roughly chopped
- 2 Sourlimes Juiced
- 400 g Poha (Beaten Rice)
- 1.5 tbsp Salt
- 700 ml Water
Instructions
- Chop the onions long and the chillies fine and fry for 5 minutes with 3 tbsp ghee.
- Add in the crushed ginger and garlic, and salt and continue to stir for 7 minutes.
- Add in the crushed cardamoms and cinnamom powder.
- Add in the East Indian bottle masala and chicken pieces with 700 ml water and stir occasionally on medium fire for 10 minutes.
- Once the chicken is cooked, add in some of the mint leaves and coriander, the juice of two limes and stir.
- Turn the flame off. Add in the poha and leave to rest for 10 minutes.
- Stir again and garnish with the rest of the chopped mint leaves and coriander before serving.
Notes
- 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.
- Poha or beaten rice is available in the Asian section of supermarkets. You can also buy it on Ebay or Amazon.