After the Spirit Guided Journeys trip last November I promised to post the recipe for the chicken mince dish that Poonam Illuri of Gaia Bangalore taught us to make. The problem is, I forgot to take a picture of the dish last fall. But, during my March visit Poonam again made her chicken mince and this time I snapped a few photos. And then enjoyed lunch. She served it with a homemade Tomato Chutney, whipped up with plenty of onion and tomatoes fresh from her garden.
Poonam cooking
Chicken mince…
600 gm chicken mince (ground chicken)
1 cup peas
1 large chopped onion
1 large chopped tomato
1 carton tomato puree – approximately one small can of tomato puree in the US
6 or more (to taste) cloves of chopped garlic
1 inch piece ginger, minced
2 teaspoons coriander powder (to taste)
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
2-3 tablespoons oil of choice
In hot oil add the garlic and ginger and stir fry for a minute or so. Next add the onions…fry till translucent and add the tomatoes and then the tomato puree. Fry till tomatoes are cooked then add the powdered spices. In a separate pan fry the mince in oil,till it is cooked.Now add the fried mince and the peas to the onion and tomato mixture, add some water and cover and cook for 45 mins.
Tomato Chutney
8 to 10 medium tomatoes
1 or 2 medium onion chopped ( to your taste)
3 tablespoons brown sugar
Chicken Mince and Tomato and Onion Chutney
1 tbsp honey
1 teaspoon garam masala
1 teaspoon ground ginger
1/4 cup red wine vinegar
1 tsp salt
1/4 tsp chili powder (you can use sliced red chilies if you prefer, to your taste)
Put all ingredients into a heavy pan and , cover and cook over low heat for 20 minutes. Mash the tomatoes and cook slightly longer.
Happy cooking and eating.
Kelley