My executive chef and I tried a new concoction of making achari karela chicken. That’s pickled chicken with bitter gourd. We were pretty spot on but I would like to try using the small karela (bitter gourd) next time cos I think it wouldn’t be so bitter…. Ha ha. But like what my executive chef said “bitter gourd will be bitter”.
Now me liking bitter gourd is a whole new revelation for me. Never did like it and now I’ve actually developed a taste for it. When I told my Mum this, all she said was good!
Not really sure why, how or whom to thank for it. Perhaps it has to be the dal karela from Silver Eagle. It is so yummy and every time I mention it to someone they are surprised cos they have never heard of that dish. Do I dare try it or shall I just leave it in the good hands of the cook from Silver Eagle? You win Silver Eagle ;-))
- Chicken – 1 full
- Achari masala (*) – 2 packets
- Bitter Gourd – 1 large (or 5 medium sized)
- Onions – 2 (1 ground to paste and other sliced)
- Ginger – small piece about 2cm ground to paste
- Garlic – 3 cloves ground to paste
- Yogurt – 4 to 5 tbsp
- Tomatoes – 3, diced
- Green chilli – 8 to 10 medium sized
- Lemon juice – (optional)
- Water – 2 to 3 cups
(*) easily available from most Indian grocery shops and do not add salt as the masala already has salt in it.
- Marinate the chicken with onion, ginger, garlic paste, yogurt and keep it aside for half an hour.
- In a small bowl mix about 2 tablespoons of achari masala with water or lemon juice.
- Slit the green chilli slightly and fill in the masala mixture and keep it aside.
- Heat oil in a wok and pan fry the bitter gourd well. Once brown remove from pan and keep it aside.
- In the same oil, saute the onions till slightly brown.
- Add the remaining achari masala and stir for 1 minute.
- Add the chicken together with 2-3 cups of water and stir well.
- Cover and let it cook.
- When 3/4 cooked, add the tomatoes.
- Continue cooking till masala is semi dry.
- Finally add the fried bitter gourd and stir well and lastly add the chillies.