Lima Beans Chicken Gravy

 This is a hearty curry packed full of protein that's sure to fill you up. Particularly good on a cold winter's evening.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 large chicken breasts, cubed
2 cloves garlic, crushed
2 medium onions, sliced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp black pepper
1/4 pt water
400g tin chopped tomatoes
240g lima beans

Directions

Heat a large non-stick saucepan over a medium flame and cook the sliced onions in a little water for 2-3 minutes until softened.
Add the garlic and the spices with the rest of the water and cook for another few minutes.
Add the tomatoes, beans and chicken, bring to the boil and simmer with the lid on for 10 minutes.
Remove the lid and continue cooking for another 10 minutes until the sauce is reduced and begins to thicken.
Serve with basmati rice.

Chicken Skewers & Potato Olives Salad

Potato Olives Salad 

Ingredients

• 3 lbs red potatoes, chopped
• 1 cup chopped celery
• ¼ cup chopped green onion
• 1 cup mayonnaise
• ½ cup chopped green olives with pimentos
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp cumin
• 
  

Instructions

1. Bring a large pot of water to a boil. Add chopped potatoes and cook for 20 minutes. Allow to cool
2. In a large bowl combine all ingredients and mix well.
3. Flavors are best if salad is prepared a few hours ahead of serving.

Chicken Skewers

Ingredients

• 1 cup plain yogurt
• 1/4 cup lemon juice from 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds skinless, chicken breasts

Directions

1.Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours

Thread chicken tightly onto skewers. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately

Grilled Honey Mustard Chicken

Serves: 2 - 4

Prep time: 5 minutes
Cook time: 45 minutes


What you'll need:

4 Chicken Breasts (or other cut of your choice)

2 tablespoons oil (canola, olive or vegetable)

For the Seasoning:

2 tablespoons kosher salt

2 tablespoons chopped dried onion flakes

1 tablespoon lemon pepper seasoning

1/2 teaspoon ground cloves

1/2 teaspoon coriander seeds

1/2 teaspoon ground cardamom

For the Honey Mustard Sauce:

1/2 cup liquid honey

3 tablespoons Dijon mustard

1/2 teaspoon Worcestershire sauce

Step 1:
In a small glass bowl add the ingredients of the grilled seasoning blend and mix well with your fingers to ensure all of the ingredients are fully combined.
Set aside.

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Step 2:
In another small glass bowl add the Honey Mustard Sauce ingredients and stir very well to combine the ingredients.
Cover and set aside.

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Step 3:
Clean and oil the grates of your grill.
Set up for direct grilling on one side of the barbecue and keep the other side unlit for indirect grilling.
Preheat the grill to 575F - 600F.
Place the chicken on a large plate or pan.
Drizzle the oil over the chicken and using your hands coat each piece well.

Sprinkle the seasoning over both sides of all the pieces and rub into the skin and meat with your fingers so it really sticks.

Cover and set aside. Step 4:
With the grill at 575F - 600F, place the seasoned chicken on the grates over direct heat.
Sear the meat for a minute and then flip the pieces over to sear the other side for another minute.

Move them off the direct heat to the unlit section of the grill.
Don't move the pieces too far from the direct heat, just not directly over top of it.

Reduce the heat of the grill to 350F
Baste each piece with a couple spoonfuls of the Honey Mustard sauce and close the lid.
Every 10 minutes lift the lid and baste each piece with more Honey Mustard sauce.
Don't flip the chicken over - you will be basting only 1 side.
Cook for 45 minutes or until the internal temperature is 165F and the juices run clear.
Remove from the barbecue and let rest 5 minutes.
Enjoy!

Smoked Cheesy Chicken

Serves 2
Prep Time: 10 minutes
Total Time: 25 minutes
You’ll Need
– 1 pound boneless chicken breasts (about 2 breasts)
– Salt and pepper, to taste
– ½ teaspoon black pepper
– 4 tablespoons (¼ cup) shredded mozzarella cheese, divided
– 1 tablespoon butter, melted
– ¼ cup Frank’s Hot Sauce
– ¼ teaspoon celery salt
How To

1. Preheat a greased grill pan on medium-low heat. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
2. Insert a paring knife into the thickest part of each chicken breast. Cut down the side and make a 3-inch pocket.
3. Season inside and outside the pocket with black pepper. Evenly divide the cheese between the two breasts, placing it inside the prepared pockets. Fold each chicken breast over to close the pockets.
4. In a small bowl, combine the butter, hot sauce and celery salt. Brush one side of each chicken breast with this hot sauce mixture.
5. Place each chicken breast sauce-side-down on the greased grill pan. Brush more sauce over the top of the chicken. Cook for about 7 minutes, then flip the chicken and brush with the remaining sauce.
6. Place the grill pan with the chicken in the oven and cook until the chicken’s internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
7. Remove from the oven and let rest for 5 minutes before serving.

Kodi Vepudu - Chicken Fry

Kodi Vepudu - thefoodiefix2014@blogspot.de

1. Make a fine powder of all the ingredients mentioned under garam masala in a blender. you can skip this if you want to use a ready masala powder.
2. Make a powder of the cashews in a blender. set aside in a plate. coarsely crush onion in a blender.
3. wash chicken and drain off completely, marinate with coarsely crushed onion, ghee, red chili powder, salt, turmeric , lemon juice, ginger garlic paste, garam masala powder, 2 tbsps. water.keep it aside for 15 minutes

4. Cook it till soft and tender in a low to medium flame, if needed you can add few tbsps. of water while cooking if the chicken doesn’t release enough moisture. When the chicken is cooked well, off the stove. If you have enough time, you can set this aside for sometime before you temper.
5. Add oil to a wide pan and heat. Add sliced chilies and curry leaves fry till leaves turn crisp.
6. Add chicken along with the left over water if any and begin to cook till all the water evaporates .
7. Sprinkle cashew powder and pepper powder evenly all over. continue to fry till you get a nice aroma of the masala and cashews. takes about 3 to 4 minutes.Chicken must look dry with all the masala coated over it.

Chicken Tikka Masala

Ingredients

1. For the chicken:
   • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
   • 1/4 cup plain whole-milk Greek-style yogurt
   • 2 tablespoons peanut oil
   • 2 teaspoons fresh lime or lemon juice
   • 1 large clove garlic, minced
2. For the sauce:
   • 1 tablespoon ground coriander
   • 1 1/2 teaspoons ground cumin
   • 1/2 teaspoon ground cardamom
   • 1/2 teaspoon ground nutmeg
   • 1 1/2 teaspoons paprika
   • 1/2 teaspoon cayenne
   • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
   • 4 tablespoons (1/2 stick) unsalted butter
   • 1 large white onion, finely chopped
   • 1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
   • 3/4 cup water
   • 1/2 cup heavy cream or half-and-half
   • 1 1/4 teaspoons kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

Preparation

1. Marinate the chicken:
   1. Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
   2. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
2. Make the sauce:
   1. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
3. While sauce is simmering, cook chicken:
   1. Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
   2. When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
4. 
   

Palak Aloo Chicken

This recipe is my own invention. Palak or spinach, i love this green vegetable only and only if it is not made in combination with potato. Yes......I do not like to eat aloo-palak at all but love to eat palak-paneer, palak-parantha or saag-chicken. So one day just thought to combine aloo-palak with chicken and must say....its a delightful combination.

So here is my invented recipe...Chicken n Spinach with julienne cut Potatoes OR Aloo-Palak-Chicken.

Ingredients:

• One big bunch of spinach (fresh green ones)
• 1 big sized Potato, sliced thinly
• 1 lbs Chicken, skinned and cubed
• 1 medium sized Tomato (crushed)
• 4-5 Green chillies
• 1 medium size Onion (chopped fine)
• 1 clove Garlic (chopped fine)
• 4 tsp Milk
• 1-2 sticks Cinnamon
• 2-3 Whole cardamoms
• 4-5 Whole cloves
• 1 tsp Whole cumin seeds
• 2 Bay leaves
• 1 tsp Coriander-Cumin powder
• 1/4 tsp Red Chili powder
• Salt (according to taste)
• 2 tbsp Cooking Oil
• 1 tbsp Ghee/Butter

Method:

1. Wash the spinach, cut them into big pieces. Heat 1/4 tsp oil in a wide skillet. First add green chillies to hot oil, and then add spinach. Turn the heat to medium and cover the skillet. Wait for 2-3 minutes and then turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste.
2. Heat oil in Kadai/Frying Pan. Fry the thinly sliced potatoes. Keep aside.
3. Add cinnamon, cardomom, cloves, whole red pepper, bay leaves and cumin seeds. As soon as they start sputtering add the chopped onion & garlic. Fry till golden brown.
4. Add red chili powder and Coriander-Cumin powder with 2 tsp water. Saute for 1-2 minutes.
5. Add chopped tomatoes. Sprinkle with 1 tbs water. Saute for 4-5 minutes.
6. Add the chicken pieces. Mix well. All the chicken pieces should be completely covered by the masala. Cook uncovered for 4-5 minutes with continous stirring and adding 1 tsp milk at a time.
7. Simmer until the chicken is tender (about 7-8 minutes).
8. Add spinach paste and fried potatoes to the pan.
9. Cook until spinach starts sticking to the pan (about 15 minutes).
10. Remove from heat, add Ghee/butter and cover until ready to serve with rice.

Grilled Chicken Breasts with Butter sauted veggies

Ingredients

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
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Directions


Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired. I served with some peas, carrots, corn which i sauted in butter and seasoned it with some salt and pepper .. 

Palak Chicken / Saag wala chicken

Ingredients

• Fresh spinach leaves (palak) finely chopped2 large bunches

• Chicken cut into 12 pieces800 grams

• Oil 2 tablespoons

• Cumin seeds 2 teaspoons

• Ginger chopped 1 inch piece

• Split Bengal gram (chana dal) soaked 2 tablespoons

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Onions cubed 2 medium

• Bottle gourd (lauki/doodhi) cut into small cubes 1 small

• Green chillies finely chopped 5-6

• Fresh fenugreek leaves (methi) finely chopped 1 small bunch

• Tomatoes roughly chopped 2 medium

• Red chilli powder 1/2 teaspoon

• Garam masala powder 1/2 teaspoon

Method

Step 1

Heat oil in a deep non stick pan.

Step 2

Add cumin seeds, ginger and chana dal and mix. Add one cup water, salt and turmeric powder and mix. Cover and cook for two minutes.

Step 3

Add onions, bottle gourd and green chillies. Mix and add fenugreek leaves and spinach leaves and mix well. Cook for two to three minutes. Add tomatoes and mix. Cover and cook till the vegetables are cooked and soft.

Step 4

Meanwhile add salt, red chilli power and garam masala powder to the chicken and set aside to marinate for ten to fifteen minutes. Once the vegetables are cooked, mash them with a hand blender. Add chicken and mix. Cover and cook till the chicken is done.

Simple chicken Steaks

 

What for the dinner? You can't go wrong with this classic Chicken Steak recipe. It's quick to make with a scrumptious taste. 

• Ingredients 
• Chicken breast 4 pieces
• Soya sauce 1 tbsp
• White vinegar 1 tbsp
• Mustard powder 1 tsp
• Salt to taste
• White pepper 1 tsp (ground)
• Sugar or honey 1 tsp
• Black pepper 1 tsp (ground)
• Oil 1 tbsp

Cooking Directions

1. Cut and de-bone the chicken to prepare steak. Flat steaks with hammer.
2. Apply all the given ingredients to marinate the chicken steaks for two hours.
3. Then lightly oil a cast iron pan or skillet and once it is heated place two steaks on it and keep the heat low.
4. Flip the steak once one side has been cooked.
5. Once the other side has been cooked, turn the flame up high and add some oil and water carefully.
6. Immediately, a flame should arise and your steak will be ready to serve.
7. This method creates a barbecue aroma, you can plate up the steaks and serve hot.

Chicken Achar

Achari (sometimes known as achaar or achar) means pickle.  Basically, this is a chicken dish that is made with all the spices one would normally use in an indian pickle.  It is extremely aromatic and delicious, and as is the case with most pickled foods, the flavour improves over time. So this is the perfect 'make-ahead' dish that will taste even better a day or two after it was prepared. It goes well with plain rice or chapatis/parathas. I served with Jeera Rice

Ingredients for Chicken Marinade

500gm boneless chicken breast, cut into cubes

(this recipe can also be made using one whole skinless chicken (cut into 10 pieces) in place of the boneless chunks)

1/4 tsp salt

1/4 tsp ginger paste

1/4 tsp garlic paste

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 tsp pickle oil/achaar oil

(if you have a jar of mango pickle at home, otherwise use regular oil)

Other Ingredients

2 onions, chopped

4 tbsp oil

1 tbsp tomato paste/puree

4 fresh tomatoes, chopped or grated

1 tsp freshly grated ginger

1/2 tsp garlic paste

2 tbsp fresh yoghurt

1 tsp salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

2-3 green chillies, slit

1/2 tsp mustard seeds

1 tsp whole cumin seeds

1 tsp coriander seeds

1/2 tsp fennel seeds

1/2 tsp split fenugreek seeds

10 curry leaves/limro, chopped

juice of 1/2 a lemon/lime

1 heaped tbsp pickle/achaar

(if you have a jar of mango pickle at home, otherwise omit)

Instructions 

Marinate the chicken cubes in the chicken marinade ingredients for at least 30 minutes or up to overnight.
Mix the cumin, coriander, fennel and split fenugreek seeds, roast them in a dry pan for a minute or two until they are aromatic, then crush them to a rough powder.
Drizzle some of the oil in a pan, when hot fry the chicken pieces in batches over high heat just to seal the chicken and keep it moist. Do not be tempted to over crowd the pan as that will drop the temperature of the oil and the chicken will release a lot of moisture. Keep the heat high and stir fry the chicken in two batches for about 3 minutes per batch, then remove the cubes into a bowl, cover and set aside. Bear in mind that the chicken will be cooked further in the gravy.
In the same pan, add the rest of the oil then add the mustard seeds. When they begin to splutter, add the chopped limro/curry leaves followed by the chopped onions. Fry on medium heat until the onions are golden. Then add the ginger and garlic pastes. Stir them in for a few seconds, then add the tomatoes and tomato paste, crushed roasted spices, salt and red chilli powder. Cook until the tomatoes are thick and oil begins to get released from the sides. Then whip the yoghurt and add it in, give it a mix to combine.

Add the chicken pieces and the slit green chillies, give them a stir then cover and turn down the heat. Simmer for about 15 minutes on low heat or until the chicken pieces are tender and cooked. Squeeze in the lemon juice and add in the tablespoon of achaar (if you have it). This will enhance the flavour of the chicken even further but you can leave it out if you do not have pickle. Stir and taste, adjust seasoning if needed. Turn off the heat and allow the dish to sit for about 15 minutes before serving to ensure all the flavours are infused into the chicken. Serve with rice or parathas/chapatis.

Vermicelli chicken balls

 This yummy snack will be loved by all.Perfect for tea time.
Ingredients
 Chicken(boneless)     450 g
 Chilly powder   1/2 tsp
 Turmeric powder  1/4 tsp
 Salt     as needed
-Cook the chicken with the above ingredients in a pressure cooker till done(2 or 3 whistles).
-When cooled shred these cooked pieces and keep aside.
Rest of the ingredients
Onion        4 (big,finely chopped)
Ginger & Garlic paste          11/2 tbsp each
Green chilly               3-4(pasted)
Turmeric powder       1/4 tsp
Garam Masala powder  3/4 tsp
Curry leaves           2 sprigs 
Bread Slices(medium)        4+1

Salt            as needed

Oil           2 tbsp+for deep frying 

Method
-Heat 2 tbsp of oil in a nonstick pan and add the chopped onion.Saute well and add ginger garlic and chilly paste.Saute well till the onions are done.
-Add in the turmeric and garam masala powder. 
-Mix well,add chopped curry leaves and the shredded chicken. 
-Meanwhile cut the edges of the 4 slices of bread (don't discard the edges)**.
-Soak each piece of bread in a little water(add little water in a small bowl)and squeeze out the excess water by pressing the slice in between your palms and add these pieces into the chicken mix. -Grind the remaining 1 slice of bread and the cut-out edges**into powder(bread crumbs)and add to the cooking mixture to make the mixture firm.

-Once every thing gets incorporated switch off the flame and when cooled make small balls out of this.

Ingredients For The Coating

Egg white       of 1 egg
Maida/APF       3 heaped tsp
Water              1/2 cup
Salt              a pinch
Vermicelli      1/2 packet
-Add all the ingredients except vermicelli and make a smooth batter.In another plate add the vermicelli.
-Now take each ball dip in the batter and then coat it with vermicelli.
-Heat oil in a wok and deep fry these balls till golden colour.

-Serve with tomato ketchup.

 

Grilled Chicken Sticks

This is very easy and quick chicken recipe.These sticks always looks fancy on your table and believe me after chicken marinating it hardly takes 15 minutes to make them. Try this quick recipe and make your guests happy. Its also kids friendly recipe.

• 1/2 kg chicken boneless cubes
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. mustard powder
• 1 tsp. ginger garlic paste
• 4 tbsp. ketchup
• 2 tbsp. soya sauce
• 1/2 tsp. red chili powder
• 1 capsicum, cut in cubes
• 2 onion, cut in cubes after removing seeds
• 1 cup sweet corn slices
• 2 tbsp. oil
• 1 lemon

Method

• Marinade chicken cubes in salt, black pepper, red chilies, mustard powder, ginger garlic paste, ketchup, soya sauce. Leave it for 1 hour or you can also leave it in fridge for overnight.
• First soak your wood sticks in water for five minutes. Now thread chicken, tomato, capsicum and pineapple in it. Repeat and fill all your sticks.
• Heat pan or grill and apply a little oil on pan. Cook them on low heat and turn after 5 minutes.
• Squeeze lemon juice over all sticks when they are ready. Serve hot

Chicken Fajita

 Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap. Serve with Vinegary Coleslaw and Spiced Pinto Beans.

Makes: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1 tablespoon lime juice
• 1/2 cup sweet corn
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons reduced-fat sour cream
• 1 1/2 teaspoons chopped fresh cilantro
• Several dashes of hot sauce, to taste
• 1/8 teaspoon ground cumin
• 1 small onion, thinly sliced
• 2 whole-wheat tortillas
• 
  
• 1/2 cup shredded lettuce
• 1 plum tomato, thinly sliced

Preparation

1. Preheat broiler.
2. Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at room temperature for 10 minutes.
3. Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
4. Place the chicken and onion on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the chicken over and stir the onion. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut into thin slices.
5. To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken, onion, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.

Chicken Chickpeas Curry

You’ll Need…
1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet(i tried for the first time)
1/4 teaspoon salt
1 tomato
1 teaspoon garam masala(optional)
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro
2 cups water
1 large potato
2 slices ginger

Place the cubed (1 inch pieces) chicken in a bowl and season with the chopped tomato, salt, black pepper, garam masala, chopped scotch bonnet (no seeds) and diced tomato. Mix well and allow to marinate for 30 minutes. Remember to wash your hands with soap and water after handling such hot peppers.

In a deep saucepan heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) for about 3 minutes. Then add the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re cooking the rawness of the curry and highlighting the spices which make up the curry blend.

Turn the heat to med/high and add the seasoned chicken pieces to the pot and stir well. The idea is to deglaze the bottom of the pan to pick up all the curry goodness. Cook for about 5-7 minutes, stirring often. the chicken will spring it’s own juices.. that’s natural.

Chicken Sausage Curry

• 8 links sausages (beef, chicken, lamb or pork sausages)
• 1 tablespoon oil
• 2 onions
• 2 garlic cloves
• 1 tablespoon grated fresh ginger
• 2 potatoes, diced
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 1 (400 ml) can coconut milk
• 1 cup frozen peas (optional)
• salt and pepper
• coriander to garnish

Directions

1. Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
2. Drain, cool, remove skins and cut each into 4 or 5 pieces.
3. Heat the oil in a large saucepan and fry the onion, garlic and ginger,  and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
4. Add the tomato paste,  stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
5. Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can’t be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
6. 1 cup of peas can be added in the last 15 minutes as well.
7. Season with salt and pepper and serve garnished with copped fresh coriander.

Chicken Keema Curry

      Ingredients

1. 1/2 kg ground chicken
2. Salt to taste
3. 2 tbsp ginger ,garlic paste.
4. 1 tbsp green chilly
5. Keema masala ready made or  (2 tbsp cumin seed, 1 tbsp cinnamon, 1 tbsp garam masala, 1/2 tbsp turmeric)
6. 3 tbsp oil.
7. Coriander leaves
8. 1-2 Onion chopped
9. 1 tomato chopped.
   

   Directions

Heat oil in a saucepan.
Add onions, fry till they turn transparent, now add tomatoes, ginger garlic paste, ground chicken, stir-fry for 5 mins  on medium heat. Usually the oil will come out of masala.
Add masala and  saute for 10 mins.
Add 1 cup of water (incase you wish dry keema then put 1/2 cup of water only) and continue cooking till curry turns  little thick.
Garnish with coriander leaves.
Serve hot with hot rotis, naan or rice.

Nadan Chicken Thoran

This is a classic chicken preparation from Kerala. The boneless chicken pieces cooked  in an earthenware pot or man chatty along with spiced grated coconut. The interesting part of this dish is the slow mixing procedure along with the perfect blend of  spices, coconut oil, and curry leaves; which gives the dish rich and aromatic flavor. It is simple to prepare and tastes so delicious. It pairs well with almost anything you can think of – Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani's etc.


If you love Nadan style /Country style spicy recipes,  this dish will definitely tingle your senses!

Nadan Kozhi Thoran Recipe - Chicken Thoran Recipe - Kerala Style Stir Fried Chicken with Coconut Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4

Ingredients :
Nadan Kozhi /Boneless Chicken : 1 lb / 1/2 kg (cut into very small pieces)
Shallots /Small : 25-30 nos /2 cups
Onion : 2 medium / 2 cups (thinly sliced)
Ginger : 1" piece /1 tbsp (crushed)
Garlic : 4 pods /1 tbsp (crushed)
Green Chilly : 4-5 (slit lengthwise)
Curry Leaves : 4 springs
Coconut Grated : 1 cup
Red Chilly Powder : 2 tsp or to your tolerance level
Turmeric Powder : 1/2 tsp
Freshly Grounded Black Pepper Powder : 1/4 tsp or to your spice level
Homemade Garam Masala or Store Bought Garam Masala : 1 1/2 tsp (To Make Fresh Homemade Garam Masala : Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom /elakka : 2 pods)
Mustard Seeds : 1 tbsp
Coconut Oil : 3 tbsp
Salt to taste 


How to make Nadan Kozhi Thoran - Chicken Thoran : 

1. Clean and wash the chicken with little turmeric powder; drain and cut chicken into very small pieces.
2. Crush and blend  shallots /red small onion using ammikkal (mortal and pestel set made out of stone) or in a food processor or blender; pluse them 2-3 times to coarse paste.
(Note : This recipe calls for coarse paste, so care should be taken not to be ground to smooth paste; If you have ammikkal it's best to use to ground the mixture; that will enhance the natural flavors of the ingredients).
3. Using your hands mix grated coconut with 3 sprig curry leaves, green chillies, red chilli powder, 1/4 tsp of turmeric powder well and keep it aside.
4. Pour 2 tbsp of coconut oil in earthenware pot or man chatty or in a heavy bottomed pan and tilt the manchatty or pan in such a way that oil gets spread evenly.

5. Add mustard seeds and when they splutter add the crushed shallot and saute till golden brown.
6. Add the crushed ginger, crushed garlic and saute for couple of minutes.
7. Add 1 cup of thinly sliced onions and saute till it turns to light brown color.
8. Add the cleaned chicken pieces and now add the remaining 1 cup of thinly sliced onion and mix well. Close and cook over medium heat for 10 minutes or until the chicken is 3/4 th cooked and start to ooze out water .
9. Now add reaming 1/4 tsp of turmeric powder, salt, homemade garam masala, black pepper powder; mix well and cook for 5 more minutes.
10. Now add the spiced grated coconut mixture and combine well. Add the remaining 1 tbsp coconut oil and dry roast it in medium heat till browned up (Note : Stir in between to avoid burning and it takes 10 to15 minutes approximately. Do not close the lid after adding oil.) Once the chicken mixtures have attained the dark brown color and completely dried then remove from the fire.

Notes:

• You may adjust the spiciness by increasing or cutting down amount of chilli powder, pepper powder, green chillies according to your spice level.
• Adding lots of curry leaves boosts the flavour of this dish.

Chicken Schnitzel

Chicken Schnitzel is a popular and tasty treat served throughout Germany. Schnitzel is Austrian in origin; it was traditionally made with veal (known as Wiener Schnitzel) or pork. In the case of schnitzel, pork (which is treif) and veal (which was expensive and difficult to obtain) was replaced by chicken and turkey. The result is a tasty treat that can be found in nearly every restaurant in Germany.

Schnitzel is a simple, budget-friendly dish to prepare; kids love it. It is often served with French fries, but I prefer to serve it with a fresh  salad to cut down on calories. This easy recipe is sure to become a mainstay in your kitchen; I make it once or twice a month because it’s so simple and tasty. Try breading it with panko for a lighter, flakier, Japanese-style coating.

The traditional way to serve schnitzel is with fresh lemon juice. A squeeze of lemon juice really suits schnitzel, but funny enough, the origin of this pairing is less than appetizing. Before refrigeration was invented, lemon juice was used to mask the flavor of meat that had gone bad. The tradition of lemon juice stuck, and we still serve schnitzel with lemon slices to this day!

While I do love lemon juice on my schnitzel, I also like to get creative with mine and dip it in spicy mustard or Louisiana hot sauce. Yuuuuuummy!

Ingredients

• 2 lbs boneless skinless chicken breasts (4 large breasts)
• 1 cup flour for dredging
• 2 eggs
• 1 cup breadcrumbs
• 2 tbsp paprika
• 1 tbsp sesame seeds (optional)
• Salt and pepper
• Oil for frying
• Fresh lemon wedges for garnish

You will also need

• Plastic wrap, mallet, skillet, paper towels

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Servings: 4 servings

 

Procedure

• Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.
• Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
• Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.
• The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
• After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
• Sprinkle the schnitzels with salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

Balsamic Chicken Drumsticks

Ingredients

1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 sprigs rosemary

5 garlic cloves, minced

10-12 chicken drumsticks

2 tablespoons toasted sesame seeds

Oil for deep fry

Directions

Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic in a bowl and  pour into a large resealable plastic bag. Add the drumsticks to the bag and seal, removing as much air as possible. Turn to coat drumsticks and place in the refrigerator to marinate for 2 hours.

Deep fry in oil till chicken turns golden brown. Place the chicken on a serving platter and sprinkle with toasted sesame seeds.