Requirements:
2 tbsp Seasoned vegetable oil
1 heaped tsp g&g
3 tbsp tomato puree (watered down)
1 tbsp mix powder
1 tsp chilli powder
1 tsp fenugreek leaves
20gm of green pepper
20gm of shatkora fruit
2 tbsp of shatkora "juice"
1 tsp salt
6-8 pieces pre-cooked chicken
Coriander to garnish/taste
Shatkora Preparation:The preparation is essentially the same as in here:
http://www.cook4one.co.uk/c2/sb/c44shatkora.htmlI pre-cooked a whole bag of IBCO's frozen shatkora using 150gm of jaggery goor and about 50gm of demerara.
At the end I bottled the juice in the pot and cut off the peel, thick pith and pips and placed the fruity slices into the bottle along with the juice. I'm not sure what the shelf life of this is, but it's in the fridge.
Method1. Preheat a pan to medium heat.
2. Add the vegetable oil and the g&g and cook for approximately 1 minute
3. Add the tomato paste and stir in well for about 30 seconds or so.
4. Add the mix powder, chilli powder, salt and fenugreek leaves.
5. Add a ladle of base gravy and 2 tbsp shatkora juice
6. Add 150 ml base gravy and stir well
7. Turn up the heat and add the meat along with shatkora and keep stirring.
8. Add remainder of base gravy and stir in.
9. Reduce to desired consistency and add more shatkora juice if the sauce is too thick.
10. Garnish with coriander
Topic: Chicken Shatkora (Read 11959 times)
