On ‘Loye Akhtar’ or ‘Greater Eid’ there is an overload of mutton and beef. With all this talk about red meat, a white meat recipe seems out of place, but this is something we have for Eid breakfast biannually. It’s our desi-take on sausages and tomatoes for breakfast. Words cannot describe the elation one feels when it is teamed up with a crackling paratha right off the stove. If that’s not good enough, sip sweet, milky and well-brewed tea and I guarantee you sheer bliss. Isn’t that what we are aiming for-to start the day feeling blissful.
- 1 chicken, cut-up into 8-10 pieces
- 3 tsps. fresh coriander, chopped
- 1 heaped tbsp. ginger, finely chopped
- 1 tsps. garlic, crushed
- 2-3 green chillies, chopped
- 1 tsp. salt
- ¼ cup oil ( add more if you like)
- 9 medium tomatoes
- 3 tbsps. ketchup or chilli garlic sauce
- 9 tbsps. water
- Deep fry the chicken first, till its golden brown.
- In a wok, add the fried chicken and all the other ingredients.
- Cover and cook for 30 minutes over very gentle heat.
- Then uncover and cook on medium heat for 5-7 minutes, till the water evaporates and the oil separates from the chicken.
- Reduce the flame again and add tomato ketchup or chilli garlic sauce or a combination of two. Stir for another 5 minutes.
- Then for the next 10 minutes, add about 3 tbsps. of water after every 3 minutes, stirring gently but constantly.
- Remove from heat and garnish with ginger and cilantro.