Food at Pondicherry is influenced a lot by the Portuguese and French. A lot of their everyday food, have this influence.
I have very fond memories of eating this chicken while growing. It is very mild with very few spices.
This is one of the dishes made at my grandparents place in Pondicherry. I have no idea why my grandmother called this “Egyptian Chicken” but that was what she christened it.
I always keep mentioning my grandmother and her recipes but never mentioned the person who actually made the dishes. It was my “mami”. An awesome, warm person who never hesitated to feed any number of people at any given point of time. Anything my mami made tasted divine.
Love you mami for everything.
Chicken (small pieces) – 500 gms
Onions (sliced) – 2 nos
Ginger-garlic paste – 2 tsps
Coconut milk (thick) – 2 cups ( 1+1)
Black pepper (crushed) – 1 tbsp
Green chillies (slit) – 3-4 nos
Cinnamon stick – 1 small piece
Cloves – 2-3 pieces
Lemon juice – 1 tsp
Salt to taste
Wash and clean the chicken. Add the ginger-garlic paste and lemon juice for marination and keep aside.
In a medium pan, heat the oil. Add the cinnamon, cloves and wait for them to sputter.
Now, add the sliced onions and sauté. Cook the onions till they turn slightly brown in color.
Add the slit green chillies and sauté for 2-3 minutes.
Add the marinated chicken with all the juices and fry till the chicken turns slightly golden.
Now, slowly add the coconut milk and cook on a low heat covered, till the chicken is done and the gravy is a nice thick consistency.
Season with salt and crushed pepper and cook for further 5 minutes on low heat.
Remove the chicken from heat and add the lemon juice.
Serve hot with hoppers (aapams) or string hoppers (idiyappams).