Archive for March 2010

Chicken Curry

March 19, 2010 Indian Non Vegetarian No comments

(Fried Chicken in a thick Tomato sauce)

Chicken Curry

Ingredients:

Chicken – 1kg cut (with bone)

Onion – 1 medium sized (chopped finely)

Tomato – 1 large (chopped finely)

Green chilly – 1 (chopped)

Ginger – 1 inch piece (sliced lengthwise)

Garlic – 3-4 pods whole

Ginger garlic paste – 1 tablespoon

Curry leaves – 1 sprig

Chilly powder – 1 tablespoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Fennel powder – 1/2 teaspoon

Peppercorns – 3-4

Cinnamon – 1 stick

Cloves – 2-3

Oil – 1/2 cup

Water – 1/2 cup

Salt to taste

How to:

In a deep vessel, take half a cup water and add the cut chicken pieces, sliced ginger, whole garlic, chilly powder, coriander powder, turmeric powder, fennel powder, peppercorns, cinnamon, cloves, and salt.

Cover the vessel with a lid and cook on a medium flame till the chicken is half done. (Do not over cook chicken as the flesh may fall apart)

Remove the chicken from the gravy and keep aside.

Pour the oil into a heavy bottomed pan and fry the chicken pieces till golden brown. (Fry in small batches)

Keep fried chicken pieces on a tissue, to drain the oil.

Remove the excess oil from the frying pan and add the ginger garlic paste, chopped onions, green chillies and curry leaves and sauté for a few minutes till the onions are cooked.

Next add tomato to the pan and keep mixing to dissolve all the fried bits of chicken from the sides of the pan.

Cook till the tomato is well mashed and forms a thick sauce. (Add a little salt to the mix)

Next pour in the chicken gravy and let simmer till the gravy thickens.

Remove from flame and add the fried chicken pieces to the gravy.

Serve hot with rice or bread of your choice.

Drumstick and Mango curry

March 18, 2010 Indian Vegetarian No comments

(A thick coconut gravy with mango and drumstick)

Ingredients:

Drumstick (Moringa) – 2 medium sized

Green mango – 1-2 (depending on the sourness)

Onion – 1 medium sized (sliced lengthwise)

Green chilly – 2-3 (slit lengthwise)

Dry Red chilly – 2 whole

Mustard seeds – 1 teaspoon

Curry leaves – 1 sprig

Oil – 2 tablespoons

Water- 2-3 cups

Salt to taste

To grind:

Garlic – 1 pod

Turmeric powder – 1/2 teaspoon

Cumin powder – 1 pinch

Grated coconut – 1, 1/2 cup

How to:

Grind the coconut, turmeric, cumin and garlic to a fine paste adding water during the process.

Skin the Drumsticks and Mango and cut them into 2 inch size pieces.

In a deep vessel, pour in 2 cups water, half of the sliced onion, the slit green chillies, a little salt and the drumsticks.

Cover and bring to a boil on medium flame.

Once the drumsticks are cooked add the cut mango pieces, cover and cook till the mango is soft. (you can check this by mashing the mango using the back of a spoon)

Once the mango and drumsticks are cooked,add the coconut paste, and keep stirring.(you can add more water at this point if the gravy seems too thick)

Remove from flame, before it comes to a boil.

In a small pan heat oil, add the mustard seeds and let it splutter, then add the onions, curry leaves and dry red chillies.

Sauté for a while till the onions get slightly brown.

Pour this over the prepared curry.

Serve warm, as a side dish, with rice.

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