Preparation of Malaysian chicken/brinjal :

Cut the chicken in pieces. For vegetarians cut the brinjals length-wise in about five slices and make cuts at the bottom to give a fan like appearance. Put the almonds, garlic, lemon juice and rind, turmeric, coriander seeds, chilli powder, sugar and salt in a blender, adding a little water or grind the ingredients on a stone slab. Grinding in the traditional way gives far superior results but that depends on your convenience these days.
In a medium-sized pan, heat the oil and sauté the spices in oil on a low flame, for five minutes. Stir in coconut milk and add the chicken or fried bringals. Now cover the pan, put water on the lid, turn the gas on simmer and cook for about 20 minutes for the bringals and 40 minutes for the chicken. Garnish with fine lemon slices and fresh coriander.

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