Monday, June 28, 2010

Ginger Chicken

This is something I tried when I read that this dish is good for fighting cold because of its unique spice combination. 
But the recipe asked for some special spices  which I didn't have...But that didn't stop me from trying it.
I should admit that I was a bit apprehensive when I started preparing it...but it all washed away once I tasted it.

It has a completely different flavor without the usual masalas....

I made it a couple of times after that and adjusted some of the ingredients and proportions to adapt my taste. 

Now this is something I make when I get tired of the usual chicken curries.....

Please do refer Ammas Cookbook for the original ingredients and actual proportions.
  1. Chicken drum sticks    -  4, skin removed.
  2. Ginger                      -   1/3 of a cup minced
  3. Pepper powder           -  2 tsp
  4. Cloves                       -  5
  5. Coriander powder        -  2 tbsp
  6. Cinnamon stick            -  2 cm
  7. Cardamom pod           -  2-3
  8. Aniseed                     -  1
  9. Sugar                        -  1 1/2 tsp
  10. Oil                            
  11. Turmeric                    -  1/2 tsp
  12. Salt                           -  to taste
  13. Lime juice                  -  juice of 1 lemon
  14. Dried Red chili             -  2 
  15. Fresh coriander            
  16. Desiccated coconut       - depending on the thickness of the gravy required. 

  1. Peel and slice the ginger and make it into a fine paste.
  2. Crush the pepper cones, cloves, coriander seeds, cinnamon sticks, cardamom and aniseed to a fine powder using a spice grinder.
  3. In a sauce pan cook the crushed spice, ginger paste, sugar and 4 cups of water till liquid reduces by half.
  4. Remove from heat  and strain the liquid. Reserve the stock. and discard the spices.
  5. Heat oil in a wide skillet. When the oil is hot, add the chicken, turmeric and salt.
  6. Fry until the juices are sealed and drumstick turns golden brown.
  7. Add the reserved stock and the lime juice.
  8. Cover and cook on a medium heat until meat is soft and liquid is reduced by half.
  9. Break the dried chillies and chop the coriander. Add the grated coconut, chopped coriander and chilies to the chicken.
  10. Stir once and remove from heat.
  11. Serve hot and Enjoy..:)


  1. Hello Ann

    Ginger chicken looks too tempting..Lovely color, On top of all Amazing clicks..Great job...

    Kairali sisters

  2. Ginger chicken looks great..awesome and tempting clicks..different recipe and technique of making curry..will try this flavorful chicken.

  3. Nice to be here. Very nice presentation and great clicks.
    Best wishes.

  4. Wow.thats a lovely chicken and ibecame a fan of ur pics....glad to follow u dear

  5. This looks so darn delicious! I could do without onions, but not ginger. Fabulous!


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