Coconut Chicken curry

Coconut Chicken curry 

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INGREDIENTS:

1/4 cup whole unsalted cashews

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Salt to Taste

1/4 cup vegetable oil

1/4 tsp black mustard seeds

1/4 tsp cumin seeds

1/4 tsp ground coriander

1 tbsp curry powder

1 medium onion, thinly sliced

1 tsp finely grated fresh ginger

1 garlic clove, minced

1 (14 ounce) can unsweetened coconut milk

1/4 cup frozen peas

2 tbsp chopped cilantro

INSTRUCTIONS

• How to make chicken with coconut milk:
• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute.
•  Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

Source: indianfoodforever

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Chicken keema & Egg

chicken keema & Egg 
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INGREDIENTS:

1 cup chicken keema

2 tbsp oil

1 tsp garlic 9 chopped)

1 tsp ginger (chopped)

1 small onion chopped

2 tomato chopped

1 tsp jeera powder

1 tsp dhaniya powder

1/2 tsp turmeric powder

1 tsp Thai curry paste (red)

8-10 curry leaves

2 tbsp hot –n sweet sauce

1/2 tsp mustard paste

4 hardboiled eggs.

Salte to taste.

For Garnishing

1 double fried egg

1 tbsp coriander chopped

INSTRUCTIONS:

• How to make chicken keema and egg:
• Heat, oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustard paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

Source: indianfoodforever

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Sesame Chicken in sweet and sour sauce

Sesame Chicken in sweet and sour sauce

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INGREDIENTS:

Chicken - 1 lb (boneless skinless, cut into small cubes)

Oil - 2 tblsp (preferably sesame oil)

Sesame seeds (white) - 2 tblsp

Ginger - 1 tsp (minced)

Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used.

Sauce Ingredients:

Chilly garlic sauce - 1 tblsp

Soy sauce - 2 tblsp

Vineger - 2 tblsp

Water/Chicken Broth - 1 1/2 cup (or as needed)

Salt - as needed

Optional Ingredients

Corn Starch - 2 tblsp (to thicken the sauce)

Honey - (to add some sweetness to the sauce)

INSTRUCTIONS:

Method

• Marinate the chicken with some soy sauce (2 tblsp) and salt for atleast 15 minutes.
• Heat the oil in a wok and stir fry the chicken until the chicken is cooked. (The chicken is traditionally deep fried.)
• Remove the chicken and keep it aside.
• Heat some oil in the same wok and stir fry the ginger and veggies for just a minute or two.
• Add the sauce ingredients - vineger, soy sauce, chilly garlic sauce and water/chicken broth.
• (You can add some corn starch and honey to the sauce depending on how thick and how sweet you want your sauce to be. I havent added either, to suit to my taste.)
• Bring the sauce to a boil and add the fried chicken pieces. (Check for salt and other seasonings at this stage. Add some chilly powder if you need more heat.)
• Transfer the chicken with the sauce to the serving tray and top it with the sesame seeds. Serve with fried rice/ noodles.

Source: simpleindianrecipes.com

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Kozhi Rasam

Kozhi Rasam

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INGREDIENTS:

Chicken - 1/2 lb (bony pieces)

Shallot onions - 5-8 (chopped)

Tomato - 1 (chopped or mashed up with hands)

Green Chilly - 1

Turmeric powder - 1/2 tsp

Chicken Masala - 1/2 tsp

Cilantro - 3 springs (chopped)

Ingredients For Tempering

Oil - 2 tbsp

Peppercorns - 1 tsp

Cumin Seeds - 1 tsp

Red chilly - 1

Garlic pods - 5 or 6

Curry Leaves - 5 leaves

INSTRUCTIONS:

·         In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.

·         Add about 5-6 cups of water, salt and turmeric powder.

·         Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.

·         In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.

·         Heat oil in a small pan, add the coarsely ground masala and fry for a minute.

·         After the pressure goes down, open the cooker and turn on the heat.

·         Add the tempering, chicken masala and chopped cilantro to the rasam.

·         Bring it to a boil and switch off. Serve it piping hot.Serving Suggestion

·         This rasam is traditionally served with white rice.

Source: simpleindianrecipes

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