Recipe… Chicken Chilli Dry Fry

Chicken Chilli Dry Fry Low Res

Chicken Chicken Dry Fry
Serves 2-3 as a starter

This is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.

 

What you need
• 2 Tbls cornflour
• 6 tsp soy sauce
• 150gm chicken breast, cut into bite-size chunks
• 3 Tbls oil
• 1 small onion, roughly chopped
• 1/2 green pepper
• 1-3 green chillies (to your taste), chopped
• 1 tsp ground black pepper
• 1/2 tsp red chilli flakes
• 1 tomato roughly, chopped
• 2 spring onions chopped
• a small handful of coriander, chopped

How you cook it
1. Mix the cornflour with 4 tsp of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes.

Chicken Chilli Dry Fry Step 1
Step 1a: Mix cornflour with soy sauce.
Chicken Chilli Dry Fry Step 2
Step 1b: Marinate chicken

2. Heat oil to a medium-hot heat.
3. Fry the chicken until all the pieces are sealed (about 2-3 minutes), then set aside.

Chicken Chilli Dry Fry Step 3 Low Res
Step 3: Seal the chicken pieces

 

4. Add the green peppers to the pan and stir-fry until they start to soften (about 3-4 minutes).
5. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2-3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.

Chicken Chilli Dry Fry Step 4 Low Res
Step 4 and 5: Fry the peppers, onions and chillies

6. Add the other 2 tsps of soya sauce and mix in well.
7. Add in the tomatoes and chicken and stir-fry until the chicken is cooked.

Chicken Chilli Dry Fry Step 5 Low Res
Step 6 and 7: Add the remaining ingredients and return the chicken to pan until cooked through.

8. Garnish with spring onion and coriander and serve (this dish is best served fresh).


 

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Recipe… Handi Chicken

Handi Chicken.jpg

Handi Chicken
Serves 4

What you need
• 3 tsp ghee
• 1 tsp cumin seeds
• 1 tsp coriander seeds crushed
• 3 whole chillies
• 3 onions sliced
• 2 tsp ginger paste
• 5 cloves garlic finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp dried fenugreek
• salt to taste
• 750g chicken cut into bite-sized chunks
• 5-6 tomatoes chopped
• 1½ cup plain yoghurt
• 1 cup cream
• Handful of fresh coriander, chopped

How you cook it
1. Heat ghee in a pan.
2. Add the cumin seeds, crushed coriander, whole chillies and fry for 20 seconds (to test if ghee is hot enough put in one cumin seed. It should sizzle immediately).
3. Add the onions and fry until they are golden brown.
4. Add the ginger paste, chopped garlic, turmeric powder, coriander powder, chilli powder, dried fenugreek, salt and stir well.
5. Add in the chicken and cook until all the pieces are white (but not fully cooked). This should take about five minutes.
6. Add in the tomatoes and cook for 10 minutes.
7. Add in the yoghurt, cream and most of the fresh coriander (keep a small bit for the garnish), stir well and cook for 2-3 minutes. Ensure that the chicken is cooked through.
8. Once ready put into a serving bowl and garnish with the remainder of the fresh coriander.
9. Serve with rice, chapati and a yoghurt and tomato raita.

Kedar
Recipe by Kedar Chandra, chef at Pakbo restaurant in Flic en Flac, Mauritius.

 


 

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Red Kidney Bean Curry/Chili with Oregano Flatbread 

Source: Red Kidney Bean Curry/Chili with Oregano Flatbread 

Ginger Chicken

The lovely, fresh-tasting Ginger Chicken

Quick Indian Recipes – Easy, Healthy & Delicious

img_2030-copyThis is a very simple preparation of chicken, yet a very tastier one – full with the flavour of ginger, the distinct and mild pungent flavour of hyderabadi chilli, and the rustic essence of coriander leaves.

The combination of hyderabadi  green chilli  and coriander leaves is magical and I have used this flavoursome combination in the recipe ofGINgery HaKKa NooDles, RUStic Chicken Curry and  Steamed Rice (in appetizing Tadka).

The Recipe:

  1. Marinate pieces of chicken (about 1 kg) in: ½ tsp. of turmeric powder, a tsp. of garam masala (– a roasted powder mix of spices such as coriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, star anise, fennel seeds etc.) ; and salt – according to preference.
  1. In adequate quantity of any (mild flavoured) vegetable oil :-
  • Sauté finely sliced pieces of (3 small) onions,
  • Blend the marinated pieces of chicken with…

View original post 73 more words

Chicken Mezhukkupuratti / Stir Fry

You won’t come across this Keralan dish in many places. But just look at the colour of that chicken. Mmmmm…

Taste Buds

Chicken Stir Fry

It is a delicious and very tasty  stir fry . Usually  we prepare stir fry with veggies, but this is using chicken as the main ingredient. It is very simple to prepare also. You can have it as a side dish for rice or chapathi.

Ingredients

  • Chicken – 500 gram, cut into small pieces
  • Shallots – 1/2 cup
  • Green chili – 2
  • Turmeric powder – 1/2 teaspoon
  • Kashmiri chilly powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Ginger garlic paste – 2 teaspoon
  • Dry red chili – 2
  • Chili flakes – 1/2 teaspoon

Preparation

  1. Marinate the chicken pieces with turmeric , chili powder, ginger garlic paste, garam masala, 1 teaspoon oil and salt for 15-30 minutes.
  2. Cover and cook the chicken pieces at medium flame until  the chicken pieces are done.
  3. Heat coconut oil in a pan. Splutter mustard seeds and fry dry red chilies and curry leaves.

View original post 40 more words

Baida (egg) curry

Baida Curry (Egg Curry)

Ingredients (Serves 4)

• 6 eggs
• 2 tablespoons of veg oil or ghee
• 1 teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• 2 bay leaves
• 8 – 10 curry leaves
• 3 cloves
• 3 cardamom pods
• 175g of onion, sliced
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of finely sliced ginger
• 1 tablespoon of ground coriander
• ¾ teaspoon of red chilli powder
• ½ teaspoon of ground turmeric
• 250g chopped tomatoes
• ½ teaspoon of garam masala
• salt to taste
• 2 tablespoons of chopped fresh coriander

Method
1.
Hard boil the eggs, shell and cut into quarters and arrange on the base of a serving dish.
2. Heat the oil or ghee in a karhai or wok. When the oil is very hot add the cumin seeds, mustard seeds, bay leaves, curry leaves, cloves and cardamom pods.
3. When the spices begin to crackle (this will only take a few seconds) add the sliced onions and fry until they just start to brown (about 10-12 mins).
4. Stir in the garlic, ginger, ground coriander, red chilli powder and turmeric. Add a little water and cook, stirring for 2 mins.
5. Add the chopped tomatoes and garam masala and cook over a low heat for 10–15mins. If the contents of the pan start to stick, add a little more water. Add salt to taste.
6. Pour the sauce over the eggs in the serving dish and sprinkle with the fresh coriander.

Recipe… Oyster Curry

photo

Oyster Curry
Serves 3-4

What you need
• 24 medium-sized oysters shucked and cleaned (keep the liquor)
• 4 tbls oil
• 2 tsp mustard seeds
• 2 onions, chopped
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp garlic paste
• 300ml coconut milk

How you cook it
1. Cook the oysters in their liquor over a medium heat until the edges start to curl (about 5 minutes). Set aside and cover.
2. Heat oil to a high heat. Fry mustard seeds for a few seconds. Test the heat is right by testing one seed (it will pop).
3. Add onions and fry until they are golden brown (about 5-6 minutes).
4. Add spices and garlic, stir in and cook for a further 5 minutes.
5. Add coconut milk and stir in until fully warmed through.
6. Add the cooked oysters and when hot serve with crusty bread.

Oysters are from Mersea Island and are courtesy of Lockies Shellfish.