6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.

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  • Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.

  • Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

Nutrition Facts

398 calories; 17.2 g total fat; 159 mg cholesterol; 189 mg sodium. 9.4 g carbohydrates; 50 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/15/2003
It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!! Read More
(10)

Most helpful critical review

Rating: 1 stars
04/24/2013
I did not care for this recipe. There are to many spices and flavors going on... I thought it would have taste like the one I have tried on my trip to the caribbean.. completely different!!! Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/15/2003
It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!! Read More
(10)
Rating: 4 stars
10/01/2003
This recipe went over well with my family it was nice to have a sandwich with a little zip to it. Read More
(9)
Rating: 4 stars
05/17/2005
This recipe was very time-intensive and expensive considering the exotic spices and mortar & pestle that I had to buy. Nonetheless I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavor. I served the mixture in parathas (bought frozen from the Indian grocery). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else. Read More
(9)
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Rating: 4 stars
03/08/2011
@ AIMEEWOZ - I've substituted an equal amount of tomato paste for tamarind pulp with success. It's not the same but it should do. Read More
(4)
Rating: 1 stars
04/24/2013
I did not care for this recipe. There are to many spices and flavors going on... I thought it would have taste like the one I have tried on my trip to the caribbean.. completely different!!! Read More