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| This is a recipe that my sister Anu painstakingly copied nearly three decades ago into my Mum’s recipe book. Those were the days before the internet and recipes had to be written by hand and treasured and stored carefully. When we first read it we thought it an Unlikely Combination. Last month while going through Ma’s cookbook we came across this recipe and decided to make it. It was a culinary adventure and a gastronomical delight. Why don’t you try it? You may be as surprised as I was. |
The Recipe:
1 large chicken, cut into bits; 1 kg pork, cut into bits; 1/2 tsp ground black pepper; 8 cloves garlic, crushed; 1/2 cup vinegar; a few coriander and mint leaves; 3 tsp oil; 1 cup water; 1 1/2 cups thick coconut milk; 4 large onions, sliced.
Marinade the pork with salt & pepper, garlic, vinegar and mint, coriander leaves. Leave aside for 30 minutes. Remove pork and put chicken in the same marinade for 15 minutes .
Heat oil in a pressure cooker and fry half the onions golden brown. Add the marinaded pork and brown all over. Add 1 cup water and pressure cook 20 minutes.
Fry the remaining half of the onions in a nonstick pan in 2 tsp oil. When golden brown add the chicken and brown all over. Add 1/4 cup water and cover and cook till tender on a low fire. Add the pork to the chicken and simmer for five minutes. Pour in the coconut milk, add salt to taste and bring to the boil. Remove and serve hot with plain white rice.
Fry the remaining half of the onions in a nonstick pan in 2 tsp oil. When golden brown add the chicken and brown all over. Add 1/4 cup water and cover and cook till tender on a low fire. Add the pork to the chicken and simmer for five minutes. Pour in the coconut milk, add salt to taste and bring to the boil. Remove and serve hot with plain white rice.
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