Slim Chicken / Fish Curry

Ingredients

  • Boneless skinless chicken breasts/ fish, cut into cubes - 100 gms
  • Finely chopped onion - 1 small
  • Garam masala powder - 1 tbsp
  • Dried chilli pepper flakes (or chopped fresh chilli pepper to taste) - 1 tsp
  • Garlic cloves, crushed - 2
  • Chopped pureed tomatoes - 2
  • Salt - use minimum, to taste
  • Pepper - 1 tsp
  • Lemon juice - squeeze as per taste
  • Oil - 1/2 tsp
  • Bell Pepper - To taste
  • Freshly chopped basil - 1 tbsp

Method

  • Cook the chicken until tender.
  • When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, bell pepper , basil and chilli and stir-fry for a few minutes .
  • Now add the tomatoes, salt and pepper and a dash of lemon juice.
  • Bring to the boil then simmer very slowly for an hour or so until the sauce  is reduced  by half to give a thick consistency and concentrated flavour.
  • Serve hot.

Mangalorean Chicken Curry

Ingredients

  • Chicken – 50g
  • Onions finely chopped – ½
  • Curry leaves – 2-3
  • Turmeric powder – ¼ Teaspoon
  • Tamarind paste - 1 Teaspoon
  • Salt to taste
  • Coconut milk – 10ml + 10ml water
  • Oil – 1 Teaspoon
  • For masala:
  • Onion – ½
  • Garlic chopped - 2-3
  • Dry red chilies – 2-3
  • Black pepper corns crushed - ¼ Teaspoon
  • Cumin seeds – ¼ Teaspoon
  • Coriander seeds – ¼ Teaspoon
  • Cloves - 1
  • Cinnamon - 1" piece

Method

  • Marinate chicken in turmeric powder and half tsp salt for 15 minutes.
  • Prepare the masala.
  • Dry roast methi seeds for 4 minutes on low flame.
  • Next add all the ingredients called for in 'masala' except onion and garlic.
  • Dry roast on low medium flame for 4-5 minutes, mixing them so that they don't burn and roast evenly.
  • Remove the roasted ingredients from the pan and set them aside.
  • In the same pan, add little oil.
  • Add the sliced onions and garlic and saute for 3 minutes. Turn off flame and cool.
  • Grind all the dry roasted ingredients along with onion mixture to a smooth paste adding little water.
  • Set aside.
  • Heat oil in a non-stick pan, add the chopped onions and saute for 7-8 minutes or till lightly browned.
  • Add the chicken and cook on high for 4 minutes. Reduce flame, place lid and cook for another 9-10 minutes. mixing well once in a while.
  • Add the ground masala paste, curry leaves and salt and mix well.
  • Place lid and cook on medium flame for 8-10 minutes.
  • Add ½ cup water and tamarind paste and cook on high flame for 2 minutes.
  • Reduce flame, place lid and simmer till chicken is cooked.
  • Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.

Kerala Style Chicken Stew

Ingredients

  • Chicken – 50g
  • Sweet Potato – 10g
  • Carrot – 10g
  • Boiled Green peas – 10g
  • Oil – 1Teaspoon
  • Onion – 10g
  • Ginger chopped – ¼ Teaspoon
  • Garlic chopped – ¼ Teaspoon
  • Green chillies – 2-3
  • Cinnamon (Karugapatta) – ½ " piece
  • Cloves -1-2
  • Cardamom - 1
  • Pepper crushed – ¼ Teaspoon
  • Curry leaves – 2-3
  • Vinegar – ½ Teaspoon
  • Salt as per taste
  • Coconut milk (Thin) – 10ml + water -10ml

Method

  • Cut the chicken into pieces. Wash and clean the pieces.
  • Peel and cut the sweet potato into wedges.
  • Heat oil in pan and gently saute the ingredients onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom, peppercorns and curry leaves until soft and golden.
  • Add the chicken pieces and saute gently.
  • Add vinegar, salt and thin coconut milk.
  • When the meat is half cooked, add the potato wedges, green peas, and carrot.
  • Cover the pan with a well-fitting lid and bring to boil and cook until the meat is tender.
  • Serve hot .

Chicken Salna

Ingreidents

  • Chicken –50g
  • Chilli powder – ¼ Teaspoon
  • Turmeric powder – ¼ Teaspoon
  • Lemon juice – a pinch
  • Salt – as required
  • Oil – ½ Teaspoon
  • To Grind
  • Fennel seeds (Sombu) – ¼ Teaspoon
  • Jeera (Seeragam) – ¼ Teaspoon
  • Peppercorns – ¼ Teaspoon
  • Red chilly – 1 no.
  • For Masala
  • Oil – ½ Teaspoons
  • Onion (chopped) – 10g
  • Garlic (chopped) – ¼ Teaspoon
  • Ginger (chopped) – ¼ Teaspoon
  • Tomato (chopped) –10g.
  • Coriander (for garnish) - few

Method

  • Marinade chicken using turmeric powder, chilli powder, lemon juice, and salt for 30 minutes.
  • In a pan, add little oil and saute onion, ginger, and garlic until onion becomes transparent.
  • Then, add tomatoes saute for 4-5 minutes. Let it cool down. Now, grind the sauted onion-tomato masala along with “To Grind” ingredients to a fine puree.
  • Keep the puree aside.
  • Heat oil in cooker and saute chicken for 2- 3 minutes.
  • Then add the ground mixture and salt. Stir well.
  • Pressure cook for 2 whistles.
  • One the pressure releases, stir well and garnish with coriander leaves.

Chicken Pepper Fry

Ingredients

  • Chicken – 50gms
  • Curry Leaves – 3-4 whole
  • Onions – 20gms
  • Ginger - 1/4th inch, cut into juliennes
  • Garlic – 2-3 cloves, grated
  • Tomato – 50gms, finely chopped
  • Green Chillies - 1, chopped
  • Coriander leaves/Cilantro/Dhonepata – 1 tsp., chopped
  • Black pepper - 1 tsp. fresh coarsely ground
  • Coriander powder – 1 tsp.
  • Cardamom - 1 whole
  • Salt - To taste
  • Oil – ½ tsp.

Method

  • In a kadhai, heat the oil.
  • Add cardamom to oil, when it sputters, add the chopped onions and garlic and ginger.
  • Sauté the onions and chopped green chillies well for 3-4 min on medium heat. Add the curry leaves.
  • Add coriander powder and ground pepper. Continue stirring for 3-4 minutes.
  • Add the chopped tomatoes, and stir fry for 6-7 minutes until tomatoes melt into a paste.
  • To the paste, add the chicken pieces, and coat them well with the masala. Fry on high heat for 6-8 minutes until you see the oil separating from the masala.
  • Reduce heat to medium, cover the pan and cook the chicken to completion. Do not add water unless you have to, and if you do, add warm water.
  • After chicken is cooked, simmer to evaporate any gravy to desired level of dryness. Add the coriander/ cilantro and remove from heat.

Chicken Kadai

Ingredients

  • Chicken - 50 gms [palm size]
  • Onion - 1 medium
  • Tomato - 1 small
  • Coriander seeds - ½ tsp.
  • Cumin seeds - ½ tsp.
  • Black peppercorns - 2 no.
  • Whole dry red chillie - 1 no.
  • Ginger - ½ inch
  • Garlic - 2-3 cloves
  • Oil - ½ tsp.
  • Salt to taste
  • Fresh coriander leaves chopped - tsp.

Method

  • Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
  • Grind red chillies, ginger and garlic to a fine paste.
  • Heat oil in a kadai, add onion and sauté till lightly browned. Cook in non stick plan.
  • Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for two to three minutes.
  • Add tomatoes and salt and continue to sauté till the tomatoes become soft.
  • Add chicken and stir.
  • Add coriander leaves and the remaining coarsely ground spice powder and mix.
  • Add half a cup of water and stir.
  • Cover and cook on medium heat till the chicken is done. Serve hot.

Chicken Chettinad

Ingredients

  • Chicken – 50g
  • Olive oil – 1 Teaspoon
  • Onion finely chopped- 10g
  • Curry leaves – 2-3
  • Tomatoes (pureed) – 20g
  • 1 bay leaf
  • Marination
  • Turmeric – ¼ Teaspoon
  • Chili powder – ¼ Teaspoon
  • Lemon juice or yogurt (yogurt helps to make the chcken soft) – 1Teaspoon
  • Ginger-Garlic paste – 1Teaspoon
  • Salt as needed
  • Chettinad masala (roast and grind)
  • Poppy seeds – ½ Teaspoon
  • Coriander seeds – ¼ Teaspoon
  • Fennel seeds – ¼ Teaspoon
  • Cumin – ¼ Teaspoon
  • Pepper corn – ¼ Teaspoon
  • Red chilies – 1-2
  • Green cardamom - 1
  • Clove - 1
  • Cinnamon stick – 1 inch

Method

  • Marinate meat with marination ingredients. Set aside
  • Dry roast all the ingredients lightly one after the other, listed under roast and grind for chettinad masala. Set aside to cool
  • Grind poppy seeds to a smooth powder without water, then add the spices, powder to fine and add water and make a smooth paste. Set aside
  • Grind tomato to smooth.
  • Heat oil in a pan, add bay leaf, onions and sauté till they turn translucent, golden is better.
  • Add chicken, saute for at least 4 to 5 minutes
  • Filter pureed tomatoes to the pan, add turmeric, salt, chili powder. Mix well &saute till the oil begins to separate.
  • Add the ground paste and curry leaves. Saute for 2 to 3 minutes.
  • Add ¼ cup water. Cover and cook till it is fully done, soft and tender. The gravy becomes thick by then. If not cook the without a lid and evaporate some water. Add more water if needed to get the desired consistency. Cook till the chicken gravy thickens. Garnish with curry leaves.

Bangali Murghir Jhol

Ingredients

  • Chicken- 50gms
  • Sweet potato -10gms
  • Onion- 20 gms
  • Ginger garlic paste- 1 tsp.
  • Plain yoghurt- 1 tbsp.
  • Tomato paste- 1 tbsp.
  • Turmeric powder- ¼ tsp
  • Red chilli powder- ¼ tsp
  • Coriander powder- ¼ tsp.
  • Musturd seeds- 1 tsp.
  • Oil- ½ tsp.
  • Cloves- 1
  • Cinnamon- small piece
  • Dry red chilli- ½
  • Coriander leaves- 1 tsp.
  • Salt to taste

Methods

  • Combine the yoghurt, oil, a pinch of salt and ¼ tsp. of turmeric powder in a bowl.
  • Add the chicken pieces and rub gently.
  • Keep aside for 1 hour.
  • Heat oil in a pan.
  • Stir fry the cloves, bay leaves, cinnamon and red chillies for 10 seconds.
  • Add the onions. Sauté until onion turns golden brown.
  • Add the ginger garlic paste and mix well.
  • Cook for a minute
  • Add the turmeric powder, red chilli powder and little water.
  • Mix again and add the tomato paste
  • Add the marinated chicken and stir well.
  • Cook for 5 minutes.
  • Pour a cup of water, add salt.
  • Stir once and cover the lid
  • Simmer for 5 minutes or until chicken is cooked.
  • Garnish with coriander leaves.

Baked Chicken

Ingredients

  • Chicken - 100gm
  • Tomato puree - 2
  • Mushrooms - 4 pieces
  • Spinach - chopped 1-2 tbsp
  • Cauliflower - 8-10 florets
  • Freshly chopped basil - 1 tbsp
  • Plain water - 1 cup
  • Olive oil - 1/2 tsp

Method

  • Preheat your oven to 180ºC.
  • Boil the chicken and then place into a baking dish along with the tomato sauce, boil spinach cauliflower, whole button mushrooms and half of the basil.
  • Add the chicken stock.
  • Grease the baking dish with olive oil and place the dish in the oven and cook for 25 minutes.
  • Finish by sprinkling the other half of the basil and enjoy hot.