Murgh badami

 

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Kundapur chicken curry

 

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Hariyali chicken

Wishing all my readers and friends a very happy and prosperous TWENTY FOURTEEN …
 
“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.” –Edith Lovejoy Pierce
 
Winding up 2013 with this delicious and yet easy to make chicken curry. 

You need –

  • Chicken – 1/2 kilo, cut into bite size pieces
  • Coriander leaves – 1.5 cups
  • Mint leaves – 1/2 cup
  • Garlic pods – 3 big
  • Garlic – 1’ inch piece
  • Green chili – 4-5 or per taste
  • Onions – 2, finely sliced
  • Yogurt – 1/2 cup, beaten
  • Lemon Juice – 2 teaspoon
  • Green cardamom – 2
  • Turmeric powder – 1/4 teaspoon
  • Cinnamon – 1 stick
  • Clove – 1
  • Ghee – as required
  • Salt to taste

How to –

Clean and wash the chicken well. Drain the water completely and marinate the chicken with salt and lemon juice for 30 minutes.
 
In blender, make a fine paste of ginger-garlic, cinnamon, cardamom, clove. Set aside. Blend together the green chilies, coriander leaves and mint leaves to a fine paste.
Heat ghee in heavy bottom pan. Add the ginger-garlic and whole spice paste and fry till raw smell is gone. Add the onion and cook till translucent. Add the turmeric powder and sauté for a minute.
 
Add the chicken and mix well. Cover and cook till chicken is half cooked. Now add the coriander-mint paste, 1/2 cup water or as required and cook till done.

Reduce the flame and add the yogurt, salt (remember you have marinated the chicken with salt so add accordingly). Bring to gentle simmer and turn off the heat.
 
Serve hot with rice or Indian flat bread.
 
P.S – I have made the gravy thick so please add water accordingly.

 

Chicken xacuti

 
Cooking up something new gives me a high and this curry was no less exciting. A spicy hot Goan curry made from a blend of interesting spices. A recipe from my sister’s MIL and I had to do away with one of the ingredient mentioned, as poppy seeds are banned in Singapore. Nevertheless, the curry tasted great, and the whole family loved it. Indeed very happy with my first go at Konkan cuisine! 
 

You need – 

  • Chicken – 750 grams. Cleaned, washed and cut into bite-size pieces.
  • Grated fresh coconut- 3/4 cup
  • Garlic – 3 cloves
  • Spices
    • Whole dry red chilies – 4-5 or per taste
    • Cumin seeds – 1/2 teaspoon
    • Coriander seeds – 1 tablespoon
    • Black peppercorns –  1 teaspoon
    • Fennel seeds –  1/2 teaspoon
    • Carom seeds – 1/2 teaspoon
    • Cloves – 2
    • Cinnamon 1 inch stick
    • Star anise – 1
  • Turmeric powder 1/2 teaspoon
  • Onions,- 1, finely sliced
  • Salt to taste
  • Grated nutmeg – a pinch
  • Tamarind pulp – 2 teaspoon
  • Oil – 1 tablespoon or as required
  • Salt to taste
 

How to –

Heat a pan and dry roast the grated coconut till light brown. Remove and set aside. In same pan dry roast all the ingredients under spices till fragrant, Allow to cool and blend them along with the grated coconut, garlic into a smooth paste with water as required.
 
Heat oil in a heavy bottom pan, sauté the onions till translucent. Add the ground coconut-spice paste and cook till oil starts to separate., Tip the chicken pieces and sauté over high heat for 2-3 minutes. Add 1.5 cups of water, tamarind pulp, nutmeg, salt; mix and bring to a boil. 
 
Turn the heat to low. Cover and cook till the chicken is done and the gravy is thick (you may add water to adjust consistency of the gravy as required).
Turn off the heat and serve hot with rice/roti.
 
 

Kashmiri chicken curry

 Kashmir, the heaven on earth as it’s also called because of the natural beauty is equally famous for its food. The famous rogan josh, pilaf/pulav and the list goes on. The most notable ingredient is the meat. They are very particular about marinating and seasoning the meat to ensure the best of taste. A Kashmiri friend of mine had long told me about the secret to ensure the best taste is to dry roast the spices than use the store-brought ground spices which I follow till date.
Over to the recipe, this delicately flavored creamy curry with nuts and saffron is sure a must try. The best part was dry roasting the spices as said above. It just fills your house with a wonderful aroma. 


You need –

  • Chicken – 1/2 kilo, cut into bite medium pieces
  • Cardamom pods – 3 nos
  • Coriander seeds – 1 teaspoon
  • Cumin seeds – 1/4 teaspoon
  • cinnamon stick – 1 cms
  • Clove – 1
  • Pepper powder – 1/2 teaspoon
  • Onion – 1, finely chopped
  • garlic & ginger paste – 2 teaspoons
  • Green chili – 1. slit
  • Blanched almonds – 1/3 cup
  • Shelled pistachios – 1/4 cup
  • Thick yogurt – 1/2 cup
  • Saffron threads – 1/4 teaspoon, soaked in 2 teaspoons of hot water
  • Chicken stock – 1/4 cup
  • Oil – 1 tablespoon
  • Salt to taste

How to –

Dry roast the whole spices (Coriander seeds, Cumin seeds, cinnamon stick, clove) till fragrant. Blend into a fine powder. Set aside. Ground the almonds and pistachios in the blender and set aside.

Heat oil in a pan and cook the onions till golden brown. Add the garlic-garlic paste, green chili and the chicken pieces and fry for 4-5 minutes. Add the spice powder and mix well. Add the stock, salt to taste and simmer covered for 15- 20 minutes. 

Stir in the ground almonds and pistachios onto the yogurt and add this to the chicken. Tip in the saffron too. Reduce the heat and simmer uncovered for 10 minutes or till chicken has cooked through.

 Serve with Rice or any Indian flat bread.