Puducherry

Pondicherry chicken assad

Name: Pondicherry chicken assad
Total time: 50 min
Yield: 4 servings
Cuisine: Franco Tamil
Ingredients: 600 g chicken, curry cut (bone in chicken, small pieces); 2 medium quartered potato; 1 large sliced onion; 1 1/2 tbsp ginger garlic paste; 3 slit green chilli; 1/2 tsp turmeric (ground turmeric); 1 tsp crushed black pepper; 1 tsp cumin powder (ground cumin); Whole spices, cinnamon, cloves; 1 1/4 cups thin coconut milk; 2/3 cup thick coconut milk; 10 ground cashews; 2 tbsp cooking oil (vegetable oil); 2 tsp lemon juice; Salt, to taste

A mild chicken and potato curry in coconut milk from Pondicherry's Creole kitchens.

50 minTime

33 gProtein each

mildSpice

Creole Pondicherry2 chapters · 1 min read

Make it your way

Grandma's wayCoconut milk, pepper and potatoes.

The original

527kcalsame

33 gproteinsame

4 gfibresame

50minutessame

Assad in the Pondicherry Creole style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)600 g

Potato2 medium, quartered

Onion1 large, sliced

Ginger garlic paste1½ tbsp

Green chilli3, slit

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp, crushed

Cumin powder (ground cumin)1 tsp

Whole spicescinnamon, cloves

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Cashews10, ground

Cooking oil (vegetable oil)2 tbsp

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Heat oil, fry whole spices and onion until soft and lightly golden. Add ginger garlic paste and green chillies.
2Add chicken, turmeric, pepper, cumin and salt and saute until the chicken is sealed.
3Pour in thin coconut milk, add potatoes, cover and simmer until chicken and potatoes are cooked.
4Stir in the cashew paste and thick coconut milk, warm through without boiling. Finish with lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Puducherry

Pondicherry chicken assad

A mild chicken and potato curry in coconut milk from Pondicherry's Creole kitchens.

50 minTime

33 gProtein each

mildSpice

Creole Pondicherry2 chapters · 1 min read

Make it your way

Grandma's wayCoconut milk, pepper and potatoes.

The original

527kcalsame

33 gproteinsame

4 gfibresame

50minutessame

Assad in the Pondicherry Creole style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)600 g

Potato2 medium, quartered

Onion1 large, sliced

Ginger garlic paste1½ tbsp

Green chilli3, slit

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp, crushed

Cumin powder (ground cumin)1 tsp

Whole spicescinnamon, cloves

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Cashews10, ground

Cooking oil (vegetable oil)2 tbsp

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Heat oil, fry whole spices and onion until soft and lightly golden. Add ginger garlic paste and green chillies.
2Add chicken, turmeric, pepper, cumin and salt and saute until the chicken is sealed.
3Pour in thin coconut milk, add potatoes, cover and simmer until chicken and potatoes are cooked.
4Stir in the cashew paste and thick coconut milk, warm through without boiling. Finish with lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pondicherry chicken assad

Make it your way

Ingredients

Method

Pondicherry chicken assad

Make it your way

Ingredients

Method

Make it a meal