1 Kg Chicken with bone (alternatively use boneless chicken or any leftover chicken pieces)
Quarter Cup Cooked Bamboo
2 Red Chilis (fresh or dry)
4'' Ginger Stick and 8 Cloves of Garlic (mince them coarsely)
2 Green Chilies Finely Chopped
1 Onion Finely Chopped
1 Tsp Cumin Seeds (optional)
2 Tbsps Mustard Oil
2 Potatoes (skinned and boiled)
1 Tbsp Lemon Juice
Half Cup Water
1 Tsp Turmeric Powder
1 Tsp Garam Masala
1 Tsp Coriander Powder
Salt to taste
Method
In a large skillet, heat the mustard oil for a minute, add the cumin seeds and wait for them to pop. Then add the onions and the ginger garlic mince. Stir fry till golden brown, then add the green chilis and the red chilis.
Immediately add the bamboo, stir into the mix for a minute.
Now add the chicken and water, mix the chicken gently into the masala. Add the turmeric powder, Garam masala and the coriander powder, and salt. Stir again. Do not cover the chicken.
Allow the chicken to cook and the water to reduce. After 20 mins, when it's of the right consistency, slice the potatoes and add them in. Stir them gently so as to allow them to absorb the bamboo masala.
After 5-10 mins turn off the stove and add lemon juice.
Note: Add extra oil, water or salt according to to taste and consistency.
Serve with rice and dal
(Pic on the left: made with leftover chicken, Pic below: made with boneless chicken)
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