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.
One of the easiest one-pot meal that can be done up in a jiffy…
You can use beef, pork or prawns and veggies of your choice. Of course don’t use veggies that get too mushy as they cook. I have not used salt as store brought curry paste are salty and so does fish sauce. So please taste first before adding salt.
You need –
- Red curry paste – 2 tablespoon
- Cooked cold rice – 2.5 cups
- Chicken fillet – 200 grams, cut into thin strips
- French beans – Cut into 1.5 inch long, 1/2 cup
- Carrot – Cut into thin 1.5 inch long, 1/2 cup
- Baby corn – Cut into 1.5 inch long, 1/2 cup
- Lime leaves – 2, finely chopped
- Fish sauce – 1.5 tablespoons
- Spring onions and coriander leaves to garnish
How to –
Heat oil in wok/skillet. Add the curry paste and cook till fragrant and oil starts to separate. Add the chicken strips and fry till done.
Add the veggies and cook till done ( Do not over cook. Keep them crisp). Add the rice, lime leaves and fish sauce. Combine well and continue to fry till the rice is heated through.
Garnish with spring onions and coriander leaves. Serve hot with fried eggs.
Sending this recipe to Cooking With Seeds (CWS) December 2013: Rice. For detial on the events click here CWS event announcement