Chicken Curry

 

Ingredients(Serves 5-6):

Chicken                                   --    1 kg
Finely Chopped Onions    --    3 cups, thinly sliced
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --    3 -4
Tomato                                    --    1 cup, chopped
Turmeric powder                --    ½ tsp
Chilly powder                       --    2 -3 tbsp
Coriander powder               --    1 tsp
Cloves                                      --    5 - 6
Cinnamon                               --   2 inch piece
Fennel seeds                          --   1½ tsp
Shredded coconut               --  1 cup
Mustard seeds                       --  1 tsp
Curry leaves                           --   1 sprig
Red chillies                             --   1 - 2
Salt                                             --    to taste
Oil                                               --    2 tbsp + 2 tbsp, preferably coconut oil

Preparation of Chicken Curry:

Clean and cut the chicken into medium size pieces.

Grind the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat 2 tbsp oil in a heavy bottomed pan. Add the finely chopped onions, green chillies and curry leaves. Saute for 2 - 3 minutes. Add the powdered garam masala and crushed ginger garlic paste. Saute for 4 - 5 minutes. Then add the turmeric powder, chilly powder and coriander powder. Saute until the mixture turns dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
 
Add the cut chicken and mix well. Add water only if required. Let it cook on a medium flame.

Grind the coconut and add once the chicken is cooked. Add water to adjust the gravy as required. Let it just come to a boil. Switch off the flame.

Heat the remaining oil in another pan. Add the mustard seeds and let it splutter. Then add the red chillies and the curry leaves. Pour this over the curry.

Serve hot. This goes well with appam, chapathi, pathiri, idyappam, rice etc.

Kothu Poratta / Chilly Poratta

Ingredients (Serves 3 - 4):

Plain parottas         -- 6 small
Onions                        -- 1 cup, chopped
Green chillies           -- 2, slit lengthwise
Ginger                         -- 1 tbsp, chopped finely
Garlic                          -- 1 tbsp, chopped finely
Tomatoes                  -- 1 cup, chopped
Cumin Seeds             -- 1 tsp
Turmeric Powder   -- ¼ tsp
Red Chilly Powder -- ½ tsp
Garam Masala          -- ½ tsp - Increase it to 1 tsp, if you do not have the left over gravies
Left over kurma or any similar gravy -- ½ cup
Pepper Powder        -- ½ tsp
Eggs                              -- 2
Coriander leaves     -- ½ cup, chopped
Oil                                  -- 2 tbsp
Salt                                -- as required

Preparation:

Chop the parottas and keep aside.

Heat oil in a pan, preferably something like a wok. Add the cumin seeds and let it splutter.Add the chopped onions, green chillies, ginger and garlic. Sauté until the onions are translucent.

                 

 

Add the turmeric powder, chilly powder, and  garam masala and sauté until the raw smell disappears. Add the chopped tomatoes and saute until they are mushy. Add the left over gravy at this stage.

Break in the eggs into the pan and do a quick mix with the masala. Throw in the chopped parotta when the eggs are still wet. Mix well, gently though to coat the parottas with the eggs and let it cook. Saute until the eggs are cooked and the gravy is completely absorbed.

                 

If you would like to add chicken, add 1 cup of cooked and shredded chicken along with the chopped parottas.

Sprinkle the pepper powder and garnish with the coriander leaves. Serve hot.

Chicken chilly roast

Ingredients(Serves 10 - 12):

Chicken                    –- 2 kg
Turmeric powder -– ½ tsp
Chilly powder        -– 1 ½ tsp
Black Pepper powder -– 2 tsp
Pearl onions           -– 10 - 15
Green chilies          -– 6 - 8, depending upon how spicy they are.
Ginger                       -– 1 inch piece
Garlic                        -– 8 - 10 cloves
Onion                        –- 2 cups, thinly sliced
Tomato                    –- 3 cups, chopped
Curry leaves          –- 1 sprig
Chilly Sauce           -- 2 - 3 tbsp
Soy sauce               –- 2 - 3 tbsp
Coriander leaves -– ¼ cup + 2 tbsp, for garnishing
Oil                              -–  3 tbsp or as required
Salt                            –-  As required

Preparation:

Clean and cut the chicken in to medium size pieces. Marinate it with turmeric powder, chilly powder, black pepper and salt. Keep is aside for 2 - 3 hours or refrigerate if leaving it for more time.

Heat oil in a heavy-bottomed pan at medium heat. Add the thinly sliced onion and fry until brown. Drain and keep aside.

Add the marinated chicken pieces and fry them until golden brown. You might want to do this in batches. Drain and keep aside.

Meanwhile crush the pearl onions, ginger, garlic and the green chillies.

Once the chicken is fried, add the crushed mixture, few curry leaves and saute until the mixture turns light brown. Add the chopped  tomatoes and saute until they are really mushy.

Now add the fried chicken pieces. Mix well and add the chilly sauce and soy sauce. Mix well and then add the fried onions and ¼ cup chopped coriander leaves.

Mix well and leave for couple of minutes.

Serve with any kind of bread / rice.

 

Recipe Courtesy:  Lekshmi Nair – TV show

Kadai Chicken

Ingredients (Serves 3-4)

Chicken                        - ½ lb / 250 gms
Onion                            - 2 cups, chopped
Ginger-Garlic Paste - 2 tsp, I made fresh
Tomatoes                    - 2 medium / 1½ cup pureed.
Turmeric Powder    - ¼ tsp
Bell Pepper                 - ½ cup chopped
Garam Masala            - ½ tsp
Bay Leaf                       - 1
Cloves                           - 2
Green Cardamom     - 2
Coriander Leaves     - 2 - 3 sprigs, chopped
Oil                                   - 2 tbsp
Salt                                 - To Taste

To Roast and Grind
Coriander Seeds      - 1 tsp
Dry Red Chilly           - 4
Cumin Seeds             - ½ tsp
Cinnamon                  - ½ inch pieces

Preparation:

Dry Roast the coriander seeds, red chillies, cumin seeds and cinnamon until the aroma arises. Let it cool and grind into a coarse powder.

Clean and cut chicken and marinate with turmeric powder, half of the ground masala and half of the ginger-garlic paste and salt.

Heat oil in a pan or kadai. Add bay leaf, cloves and cardamom and saute for a minute. Add the chopped onions, remaining ginger-garlic paste and saute until onion becomes soft.

        

Meanwhile puree the tomatoes and keep aside.

Add the remaining masala powder and mix well, saute for a minute. Add the tomato puree, stir and cook in medium flame until oil separates.

Add the chicken pieces and mix well, cover and cook for until the chicken start getting tender.

Add salt, 1 cup water and bring it to bubble boil, cover and cook until chicken pieces becomes soft and gravy thickens.

Add bell pepper and mix well, cover and cook in medium heat until the bell pepper are cooked and gravy becomes thick.

Add garam masala, give a stir and switch off the flame. Garnish with coriander leaves.

Serve hot with rice or any Indian breads.

Recipe Courtesy: Indiankhana

Chicken Ghee Roast

Ingredients:

Chicken                    --  1 kg
Curd                           --  ½ cup, thick yogurt
Turmeric powder --  ½ tsp
Lemon juice            --  1 tbsp
Salt                              --  to taste
Dry red chilies        --  8 - 10
Black peppercorns -- 7 - 8
Cloves                         --  3
Fenugreek seeds     --  pinch
Coriander seeds      --  1 ½ tbsp
Cumin seeds             --  ½ tsp
Garlic flakes              --  7-8
Tamarind paste       --  ½ tbsp
Jaggery                       --  2 tsp, optional
Curry leaves             --  1 sprig
Ghee                             --  6 tbsps or more as required to roast
Shallots                       --  10 - 15, optional

Preparation:

Clean and cut the chicken into medium size pieces. Marinate with curd, turmeric powder, lemon juice and half a tsp of salt Keep aside for 3 hours or overnight in the refrigerator.

Dry roast the red chilies on low flame for 2 mts. Make sure not to burn them. Remove from fire and keep aside.
In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 2 -3 minutes. Remove from fire and cool.
Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.

Heat 2 tbsp of ghee in a heavy bottomed vessel and add the marinated pieces of chicken. Cook for until the chicken in 75% cooked.
Remove the sauteed chicken pieces and keep aside. Save the stock in a bowl.

        

In the same pan, add the remaining ghee. If using shallots, add the chopped shallots and curry leaves and fry until they are golden brown.Add the ground paste. Saute on low to medium flame until the ghee separates.

Add the chicken pieces and mix well. Add the saved stock, jaggery and salt and cook on medium flame. Fry it till the masala dries up and the chicken pieces is coated well with masala.

Garnish with more curry leaves and serve hot with any rice of your choice.

Recipe Courtesy: Sailus Kitchen

Chicken Mughalai Korma

Ingredients (Serves 5 - 7 ):

Chicken                                --   1 kg
Almonds                              –-  20 – 25

Bay leaves                           --  2
Cinnamon stick                 --  2 inch
Black pepper corns          --  1 tsp
Cloves                                    --  6
Cardamom                           --  4

Onion                                     -–  2 cups, roughly chopped
Ginger                                    --   1 inch piece
Garlic                                     --   8 - 10 cloves
Green Chillies                     --   3 - 4 - adjust as per your taste

Turmeric powder             –-  ½ tsp
Cumin seeds                       –-  ½ tsp
Kashmiri chilly powder ––  1 tsp
Coriander powder            –-  1 tsp
Garam masala powder    –-  1 tsp
 
Tomato                                 –-  1 cup, sliced

Yoghurt                               -–  ½ cup
Fresh cream                      -–  ½ cup

Saffron                                 -–  a small pinch
Salt                                        --  To taste
Oil                                          --  ¼ cup
Cilantro                               –-  2 tbsp chopped, to garnish

Preparation of the korma:

Soak the almonds in water for 2 - 3 hours. Divide them and peel the skin of half of them(10-12) and keep aside.

Clean and cut the chicken into medium size pieces.

Mix the yogurt and cream in a bowl and set it aside.

Heat half the oil in a deep pan. Throw in the whole spices - Bay leaves,Cinnamon stick,Black pepper corns,Cloves and Cardamom. Saute for few seconds. Add the chopped onions, ginger, garlic and green chillies. Saute until the onions leave the raw smell. Add the almonds(with the skin). Let the mixture cool and then grind it into a coarse paste adding required amount of water.

In to the same pan, add the remaining oil and let it heat. Add the ground mixture and saute until water evaporates and onion starts to change its color.

Add the chicken pieces and enough salt. Mix well. Add the turmeric powder,cumin seeds, chilly powder, coriander powder and garam masala. Cook for couple of minutes and then add in sliced tomato. Cook for 8 – 10 minutes stirring occasionally until oil starts separating.

Then add the yoghurt-cream mixture and mix well. Cover and cook for about 10 – 15 minutes. Add the peeled almonds - you can also break each of them into two if you want to.

Let it cook until chicken is done and oil separates. Add ½ tsp garam masala powder and a pinch of saffron. Mix well.

Switch off the flame and garnish with chopped coriander leaves.

Serve with any indian bread or pulav. It tastes better the next day or may be few hours after then flavors blend together.

Recipe Courtesy: Yummy O Yummy

Chicken Thoran / Chicken Stir Fry

 

Ingredients :

Chicken                       --   1 lb / ½ kg , preferably boneless.
Red Chilly Powder  --   1 - 2 tsp , adjust according to your spice level
Turmeric Powder    --   ½ tsp
Garam Masala           --   1 ½ tsp
Onion                            --   1 cup, thinly sliced
Shallots                        --   3 - 4
Ginger                          --   1 tbsp, crushed
Garlic                           --   1 tbsp, crushed
Green Chilly              --  2 - 3
Coconut Grated       --  1 cup
Black Pepper Powder --   ¼ tsp
Mustard Seeds         --   1 tbsp
Dry Red Chillies      --  1 - 2
Coconut Oil               --   3 tbsp
Curry Leaves            --   few sprigs
Salt                                --   to taste

Preparation:

Clean and cut the chicken into small / medium pieces. Add the thinly sliced onions, turmeric powder, chilly powder, garam masala and salt to the chicken. Pressure cook for 1 - 2 whistles.

If not using a cooker, cook in a heavy bottomed pan until the chicken is well done and you are able break into small pieces with the back of a spoon. If there is too much of water remaining in the cooked chicken, drain it before you shred.

Shred the cooked chicken and keep aside.

Crush the shallots, ginger, garlic and green chillies. It would be good if you can use a mortar and pestle. If using a mixer, make sure you just pulse the shallots, else it can turn bitter.

Add the coconut to the crushed mixture and mix well. Keep aside.

Add the coconut oil into a heavy bottomed pan. Add the mustard seeds and let it splutter. Add the red chillies broken into pieces and add the curry leaves. Saute for few seconds and then add the shredded chicken. Saute for a minute and then add the crushed mixture.Do a taste check and add salt if required. Cook covered on a low flame for 5 - 8 minutes. Saute in-between to make sure that it doesn't stick to the bottom. The mixture will be light to dark brown in colour.

Serve with rice or chapathi.

Chicken Curry

Ingredients(Serves 5 - 6):

Chicken                      --   1 kg
Onion                          --   2 large, approximately 5 - 6 cups, chopped
Ginger                         --   1½ inch
Garlic                          --   8 - 10 cloves
Green chilies            --   4 - 6
Tomato                       --   2 medium-small
Turmeric powder   --   ½ tsp
Chilly powder          --   1 tbsp
Coriander powder --   1 tbsp
Garam masala powder --   2 tsp
Black Pepper powder --   1 tsp
Mustard seeds        --   ½ tsp
Dry red chilies        --   2, broken
Curry leaves            --   1 sprig
Salt                               --   To taste
Oil                                 --   3 - 4 tbsp, preferably coconut oil

Preparation:

Clean and cut the chicken into medium size pieces.

Roughly chop the onions, ginger, garlic and tomatoes. In a deep pan, add 1 tbsp of oil and add the onions, ginger, garlic and green chillies. Saute until the onions are transparent. Add the tomatoes and saute until they are slightly mushy. Let it cool and grind the mixture.

Heat remaining oil in a the same pan.  Add the ground mixture  and saute until it turns brown. Add the masala powders and saute until the raw smell goes off. Add few tbsps of water in case the mixture starts to stick to the bottom at any stage.

Add the chicken pieces and salt and mix well so that the chicken is well coated with the gravy. Let it cook on a medium low flame with the lid on. Stir in-between to make sure that it doesn't stick to the bottom.

                      

Once the chicken is cooked, add ½ cup hot water. Mix well and let it boil. Adjust the gravy adding more hot water if required. Check the salt and adjust accordingly. Sprinkle the pepper powder.

Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and add the red chilies and curry leaves. Pour over the prepared curry.

Serve with rice, chapathi or any Indian breads.

White Bean Chicken Chili

Ingredients (Serves 4):

Chicken Breasts                --   2 lbs, cut into small pieces
Cumin Powder                  --   1½ tsp
Chilly Powder                   --   1½ tsp
Black Pepper Powder    --   1 tsp
Salt                                        --   as required
Canola Oil                           --   ¼ cup
Butter                                   --   3 tbsp
Yellow Onions                  --   ¾ cup , diced
Garlic                                   --   3 - 4 cloves, minced
Green Poblano Chillies --   2 large 
Jalapenos                           --   2 large. optional depending upon the tolerance
All-Purpose Flour           --  ½ cup
Chicken Stock                    --   1 qt
Chili Garlic Paste              --   1½ tsp
Chipotle Tabasco®          --   1½ tsp
Oregano                                --   ¾ tsp
Brown Sugar                       --   ¾ tsp
Canned White Beans        --   2 cups
Sour Cream                         --   3 tbsp
White Rice                           --   2 cups, cooked
Pico de Gallo                       --   ¼ cup
Green Onions                      --   ¼ cup

Preparation:

Clean and cut the chicken into small pieces. Marinate it with cumin powder, chilly powder, black pepper powder and salt. Keep it aside for 20 mins.

Wash the poblano chillies and the jalapenos and cut into half. Remove the seeds. In a cookie sheet lined with foil, place the chillies and bake for 10 - 15 mins @ 200 F until they are roasted and the skin peels of. Remove from the oven, remove the skin and cut them into small pieces.

Heat canola oil in a large sauce or soup pot. Add the marinated chicken into the pot. Cook / fry until the chicken is ¾ done.
Remove the chicken from the pot and keep aside.

             

Add the butter to the pot along with the left over oil. Add the onions and saute until they are translucent.

Add the minced garlic and the chopped chillies into the pot. Saute for 1 - 2 minutes. Add the flour into the pot. Mix well.

               

Keep stirring and add the chicken stock. Stir until there are no lumps left. Add salt as required.

Add the chili garlic paste, Tabasco®, oregano and brown sugar into the pot.

Let it boil and then add the chicken back to the pot. Simmer for 5 – 7 minutes then gently stir in the sour cream and white beans.

Serve with white rice and garnish with pico de gallo and green onions.

Recipe Courtesy: Cheese Cake Factory

Chicken 65

Ingredients (Serves 2 - 3):

Chicken                      --   1½ lb
Turmeric powder  --   ½ tsp
Kashmiri Chilly powder         --   4 tsp
Coriander powder --  3 tsp
Garam masala         --   ½ tsp
Pepper                       --    ½ tsp
Fennel powder       --   ½ tsp
Ginger                        --    1 tsp, crushed & 1 tsp finely chopped
Garlic                         --   1 tsp, crushed & 1 tsp finely chopped
Corn Flour               --   2 tbsp 
Egg                              --   1
Lemon Juice           --   1 tbsp
Salt                              --   To taste
Red Colour               --   a pinch, optional - I have never used this
Oil                                --   to deep fry
Curry leaves            --   2  - 3 sprigs
Green Chillies          --   3 – 4

Preparation:

Clean and cut the chicken into small bite size pieces.Preferably use boneless thigh pieces.

Marinate it with all the ingredients except oil, chopped ginger, chopped garlic, green chillies and curry leaves. Keep it for at least 2 - 3 hours or overnight. I always marinate it over night.

Heat oil in a pan. Add the marinated chicken pieces in batches and deep fry it on medium heat. Roughly tear 3 - 4 curry leaves and add it along with each batch. Once done, drain it and place it on kitchen towel for further draining.

The oil level should be above the chicken pieces. Make sure that the chicken is browned well, but not over cooked. Keep in mind that the colour changes / darkens slightly once it is out of the oil. If over cooked, the chicken will turn rubbery. It took around 10 - 15 minutes on the electric stove, but this can change on the type of the pan and the level of oil. Check the doneness in-between, so that you can judge your cooking time.

When the last batch is almost done, add the slit green chillies, finely chopped ginger and garlic and the remaining whole curry leaves to the pan. Let it fry along with the chicken and drain it together.

Finally give a good mix with remaining fried chicken and serve hot.

Chicken Puffs

Ingredients (Makes 9):

Puff pastry sheets  --   1
Egg white                   --   1 large
Chicken                      --   ½ lb
Onion                          --   1 small
Ginger                         --    1 inch piece
Garlic                          --   3 - 4 pods
Turmeric powder  --   ½ tsp
Chilly powder         --   1½ tsp
Coriander powder --  2 tsp
Garam masala         --   ½ tsp
Pepper                       --    ½ tsp
Fennel powder       --   ½ tsp
Coriander leaves   --   2 - 3 stalks
Oil                                --   1 tbsp
Salt                              --   To taste

Preparation:

Clean and cut the chicken into small pieces.Preferable use boneless pieces. Marinate it with half of the turmeric powder,  chilly powder and required amount of salt. Keep if for couple of hours and cook it until done. Add water only if required. We can also cook in a pressure cooker for easy cooking.If in a pressure cooker, add ¼ cup of water.

Let it cool and then shred it. Save the stock, if you have any.

Heat oil in a pan. Add the finely chopped onions, ginger and garlic and saute until golden brown.  Add the remaining turmeric powder and chilly powder,coriander powder, garam masala, pepper and fennel powder. Saute until the masalas are well blended and the raw smell goes off. Add the cooked chicken and mix well. Add the saved stock or ¼ cup of water and mix well. Saute until the mixture is dry enough.

Keep it aside and let it cool.

              

Follow the instructions on the puff pastry to thaw. Most brands come with 2 sheets. The sheets will be folded in three, so it is always easy to divide it into multiples of 3. Depending on the thickness of the puffs required, we can make 6 or 9 from one sheet. I usually roll it a bit and make out 9 from one sheet. Cut and roll, if required, into required shape.

Preheat the oven to 400 F.

Divide the masala into equal number of portions. Make sure that each portion is not more than 2 tbsp. If you have excess, then save it for later use.

Fill the masala in each portion of the pastry and fold it.Brush the edges with a little water and seal it. Line a cookie sheet with foil or parchment paper and grease it slightly. Arrange the prepared puffs on the sheet. Beat the egg white and brush it on the top of each puffs.

Keep the sheet on the middle rack and bake for 15 - 20 minutes or until the top turns golden brown.