Skip to main content

Banana stem chicken curry

 

Manja chicken tarkari 1


Cook this unique combination of banana stem and chicken. Believe me, you won't regret to cook this incredible dish.

Banana stem clearly qualifies as a superfood. Banana stem can be cooked or consumed raw in juice form. The stem is cooked in various ways in South Indian and East Indian cuisines. 

Here banana stem is used with nonveg curry . As it was chewy and soft. The inside is a fibrous, it's crisp in texture and mild in flavor. It has a sweeter and tart flavor, when cooked in meat it absorbs all the flavors of meat when you start eating first you feel the flavorfull of meat juice and then it's chewing like chewing gum. 


I just love to chew these juicy meat flavored stems. Try once....


Ingredients......

1 kg Curry cut chicken

12" Banana stem cut into big size chunks

 2 Onion sliced

1 tbsp GG paste

1 tbsp Chicken masala

1 tsp Dry red chili pdr

1 tsp Turmeric powder

1/2 tsp Coriander powder

1 tsp Garam masala

1/2 tsp Kashmiri chili powder

1 tsp green chillies chopped

 2 tbsp curd

1 TSP lemon juice

Salt to taste

Oil 


Presentation.... 


Wash and peel and scrapped off the skin of  banana stem cut and dip in water with lemon juice. 

Keep aside.

Wash chicken nicely keep aside.

Take a deep cooking pot add chicken and  all above spices ,banana stem,curd , gg paste and green chillies mix well with hand cover and keep for 30 minutes.

Heat the oil in a kadhai, fry onions till light brown slowly slide all marinated chicken mix into kadhai stir well fry till the oil leaves the sides. Cook till chicken is done. No need to add water.

Serve hot with plain rice. 


Manja chicken tarkari

Popular posts from this blog

MIX VEGETABLE CURRY WITH COCONUT PASTE

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...
Read more

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...
Read more

Sattu puri

 Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls....  Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small  balls.  Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes.  Deep-fry the puris until they turn golden brown and crispy. 
Read more