Kapsa

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Hard

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Ingredients

  • 800 g - basmati rice
  • 1 - whole chicken
  • 1/4 kg - tomatoes
  • 2 - medium sized onions
  • 2 tsp - coriander seeds
  • 20 - black pepper seeds (approx.)
  • 3 - cardamoms
  • 3 - cloves
  • 2 inch - cinnamon stick
  • 1 tsp - ginger, garlic paste
  • 1 tbsp - vinegar
  • 1 tsp - turmeric powder
  • 3 -fresh green chillies
  • 1/4 cup - fresh coriander
  • 1/4 cup - mint
  • 6 tsp - vegetable oil
  • 1 tbsp - ghee or butter
  • Salt to taste

How to Make Kapsa

  • Wash and cut the chicken into 6 pieces
  • Marinate the chicken for 1 hour in the vinegar and the chilli-garlic paste.
  • Heat oil and splutter the coriander seeds, cardamom, cloves and cinnamon.
  • Remove these from the oil and keep aside.
  • Add finely chopped onions, butter/ ghee and saute lightly.
  • Then add the finely chopped tomatoes and saute until soft.
  • Add the reserved dry spices.
  • Add the marinated chicken and fry for 5 mins.
  • Add 4 glasses of water.
  • Cover and let it cook for 15 - 20 mins.
  • Remove the chicken pieces from the curry.
  • Bake them in the oven until brown.
  • Add the rice to the remaining curry.
  • Add water if required.
  • Serve kapsa in a tray with the chicken pieces on the top of rice

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