Chicken meat, a source of protein, is a food stuff which has the flavour to meld with a lot of vegetables, this time I combined chicken meat with colocasia/arvi in an exceptional delicious pleasant-spicy sauce.
Colocasia esculenta, the root/corm of taro plant is one of the popular edible root vegetables in large parts of Asia, Pacific islands, West Africa, and Amazonian regions of South America. This thick, tuber stalk contain a wealth of organic compounds, minerals, and vitamins that can benefit our overall health in a number of different ways.
The Recipe of Delicious Meld of Chicken & Colocasia/Arvi (root/corm of taro plant):
Quantity of Ingredients:
Chicken meat: ½ kg
Colocasia/Arvi: 250 gm
I opted to cook the chicken gravy in an iron wok
Sauté, finely sliced pieces of 2 medium tomatoes, finely sliced pieces of a handful of curry leaves and finely sliced pieces of a green chilli pepper for mild-pungent flavour (I opted for hyderbadi green chilli – these chillies are about palm length, lush and slender, they have mild but distinctive fresh pungent flavour), in adequate quantity of warm, any mild-flavour vegetable oil; add the chicken meat pieces to the melted blend of tomato, herb and pepper mix; when the chicken meat pieces are warm enough, add finely sliced pieces of corm; blend the mix with smidgen of salt – according to preference of flavour, ¼ to ½ tsp. of turmeric powder and ¼ tsp. of asafoetida powder; let the chicken meat pieces and corm pieces cook in its liquid consistency, you can opt to add a tad quantity of water to the mix if required; cook the chicken meat gravy until the meat pieces turn tender.
The chicken meat gravy has a creamy consistency because of the corm pieces, and has the exceptional pleasant–spicy flavour because of curry leaves and chilli pepper.
Serving size: approx. 4
Wishing You A Wonderful Day