by pauljoseph
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1-1/2 Pounds boneless chicken -- 3/4" thick pieces Ask a question about this ingredient
Ground pepper and salt to taste Ask a question about this ingredient
¼ tablespoon oil Ask a question about this ingredient
1/2 Cup chopped Shallot -- chopped Ask a question about this ingredient
1 large garlic clove – minced Ask a question about this ingredient
11/2 tsp Kashmir chili powder Ask a question about this ingredient
1 teaspoon cumin -- ground Ask a question about this ingredient
¼ cup red wine Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
Curry leaf 1 sprig Ask a question about this ingredient
Sprinkle chicken with freshly ground pepper to taste. and keep aside for one hour.
Ask a question about this stepIn a frying pan sauté chicken in vegetable oil about four minutes on each side, remove from pan.
Ask a question about this stepOn a heavy Uruly (cooking vessel) in little oil add the sliced shallot, garlic, cumin, chili and curry leaf stair until shallot are softened. Return chicken to vessel pour the wine and salt, cover and simmer 20 minutes.
Ask a question about this stepRemove lid add the honey and continue to cook until chicken is cooked, about 10 minutes.
Ask a question about this stepServe hot with Plain rice, Ularthu and Thoran. Recipe can find from my recipe collection.
Ask a question about this step
