Chicken Roast–In coconut Milk

Ingredients

Marinade:
 
Chicken                            --   1 kg, cut into medium sized pieces, I prefer chicken with bones
Turmeric powder        --   ¼ tsp
Chilli powder                 --   2 tsp
Ginger garlic paste      --   2 tsp
Fennel seeds                  --   2 tsp
Pepper powder             --   2 tsp
Fresh lime juice           --   1 large lime
Salt                                    --   as required

Gravy:

Onion                              --   3 medium size
Pearl onion                  --   10-15
Curry leaves                --   6-7 sprig
Garlic                             --   1 pod / 10-15 cloves
Ginger                            --   ½ cup chopped
Tomato                          --   1 medium sliced
Turmeric powder      --   ½ tsp
Chilli powder               --   3 tsp
Tomato ketchup        --   2 tsp
Coconut milk              --   ½ cup
Coconut oil                  --   4 - 5 tbsp
Cashew Nuts                --   a handful, optional
Coriander leaves       --   a handful, chopped, optional
Salt                                  --   as required

Garam masala:

Cinnamon sticks       --   3, ½  inch piece
Cloves                           --   6 - 8
Whole Pepper            --    10 - 15 pepper corns
Fennel seeds              --    2 tsp

Preparation of chicken roast:

Marinate the chicken pieces with the ingredients in the marinade section for at least 1-2 hrs.

Finely crush the whole spices for the garam masala and keep aside.

In a heavy bottomed pan, add the coconut milk and chicken and cook on a medium flame. Water comes out of the chicken and hence no extra water is required.Once the chicken is cooked, add 1 - 2 tbsp oil, preferably coconut oil and sauté the pieces in medium heat so that the chicken pieces will be crispy.

        
Meanwhile in another nonstick pan heat coconut oil,add the ginger, garlic, curry leaves and the cashew nuts and saute for couple of mins. Then add chopped onions, pearl onions and  salt and sauté them until the onions are brown.Then add the tomatoes, mix well and sauté until they are mashed up.

Add the turmeric powder, chilli powder and garam masala. Mix well.Now add the  ketchup and mix well.

       

Finally add the chicken pieces and mix well,make sure you do not break the chicken pieces. Sauté for a couple of minutes in medium heat so that the pieces will be covered with the gravy.

Garnish with chopped coriander leaves. Serve hot. This goes well with rice & any Indian breads.

Recipe Courtesy: YummyOYummy

Chilly Beef (Indo-Chinese Style)

Ingredients: (Serves 4 - 5)

Beef                             --   1 kg / 2 lb
Turmeric Powder  --   ¼ tsp
Chilly Powder         --   1 tsp
Coriander Powder --   2 tsp
Garam Masala         --   ½ tsp

Onion                          --   1 medium size
Ginger                         --   2 inch piece, juliened
Garlic                          --  1 pod / 10 - 12 medium size cloves, thinly sliced
Green Chillies          --   3 - 4
Capsicum / Red Pepper  --   1, medium size
Soya Sauce                --   2 tbsp
Green chilly Sauce  --   2 tbsp  + more as per your taste and tolerance
Pepper Powder        --   ½ tsp, optional
Corn flour                  --   2 tsp
Spring Onion            --   2 - 3 stalks
Oil                                 --   as required
Salt                               --   to taste

Preparation of chilly beef:

Clean and cut the beef into thin slices. Marinate it with turmeric powder, chilly powder, coriander powder, garam masala and salt. This is purely to suit our taste buds. You can also cook the beef in salt and green chillies or just marinate it with salt and directly go for the fry.

Pressure cook until done. Strain the beef from the stock and keep both the cooked beef and the stock aside.

Cut onion into small cubes, ginger and garlic into thin slices, slit green chillies,thinly slice the bulb of the spring onions and cut the red pepper into thin long slices.

Heat 2 - 3 tbsp oil in a heavy bottomed pan. Add the cooked beef and fry on a high flame until the sides are slightly brown. Remove it from the pan and keep aside.

Add more oil, 1 - 2 tbsp to the pan, if required, and add the ginger, garlic, spring onion bulbs and the green chillies. Saute for a couple of mins. Now add the chopped onions and the red peppers  and saute until the onions are slightly translucent.

Add the fried beef and mix well. Now add the soya sauce and chilly sauce.Mix well.

Add the corn flour to the stock and mix without lumps. Then add this to the beef. Mix well and let it simmer for couple of mins and switch off the flame. The corn flour will help the gravy to thicken as it cools. You can also adjust the gravy as required – It makes a good starter with lesser gravy.

Chop the stalk of spring onions and garnish with these and pepper powder(optional).  Serve hot with fried rice or any Indian bread.

 

Recipe Courtesy: Myself / Amma