(CHICKEN IN DRY COCONUT GRAVY ON BREAD SQUARES)
The desi flavour of coconut fuses with Western cheese, celery, and parsley to create a fusion chicken dish. Another proof that, at heart, Bengali cuisine is a ceaseless experimentation of varied tastes.
Preparation time: 30 minutes
Serves: 8 pieces
80 gm chicken boneless
15 gm green chillies, chopped
30 gm onion, chopped
20 gm butter
15 gm garlic, chopped
10 gm celery, chopped
60 ml coconut milk
30 gm cheese
8 slices of brown bread
8 pieces of parsley sprig
Salt to taste
1. |
Wash and clean the chicken and cut into small cubes. |
2. |
Heat a pan, melt the butter, and add the garlic and onions. Sauté till light brown. |
3. |
Add the celery and sauté for 3 to 4 minutes. |
4. |
Add the chicken and continue to stir. |
5. |
Add the green chillies, coconut milk, and cheese. Continue stirring for 5 to 10 minutes till the cheese completely melts. Adjust seasoning. |
6. |
Once the mixture thickens and the chicken is cooked, remove and set aside. |
7. |
Remove the crust from each bread slice. Cut the bread into 8 pieces of 1.5-inch squares. |
8. |
To serve, arrange the mixture on top of each bread square, and garnish with parsley sprigs. |