Easy Chicken (Thick Curry)

Ingredients

·         1 lb. (1/2 kg) Chicken, cut into 1-inch cubes and washed.

·         1 Onion, chopped coarse in a chopper (or diced)

·         1 Tomato cut into medium pieces

·         1 tbs Ginger Paste

·         1 tbs Garlic Paste

·         1 tbs Coriander Powder

·         1 tsp Chillie Powder

·         1/2 tsp Garam Masala

·         1/2 tsp Cumin Powder

·         Salt to taste

·         2 tbs Sour Cream

·         1tbs Vegetable Oil

Method

1.      Heat Oil in a pan and sauté the onion to a light brown.

2.      Stir in Ginger and Garlic paste. Cook 2 minutes.

3.      Reduce the heat add all the items above, from Ginger paste thru Salt, and mix well.

4.      Add tomato and cook for 3 minutes.

5.      Add chicken cook until the water evaporates and the oil pools (mix is no longer bubbling water and oil seeps out of the mix).

6.      Turn off the heat, add the Sour Cream and mix well.

7.      A great side dish for rice or any type of bread including chappathi, poori or naan..

Kerala Chicken Roast

INGREDIENTS

• 1 small whole chicken (about 1.5 kg or 3 lbs)
• 1 large Onion, thin sliced
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 4 Green Chillies
• 2 stems of curry leaves
• 2 medium Tomatoes
• 1 tbsp Chilli Powder
• 3 tbsp Coriander Powder
• 1/4 tsp Turmeric powder
• 4 tbsp Oil
• 2 tsp Gharam Masala
• Salt to taste

METHOD

1. Clean  the chicken and cut  it into about 2 to 2/12 inch chunks.
2. Wash and drain in a colander.
3. Heat oil in a large skillet.
4. Fry sliced onion, green chilly, curry leaves till onion becomes light brown.
5. Add ginger and garlic paste fry for about 30 seconds.
6. Add chilli powder, coriander powder, turmeric powder and gharam masala.
7. Stir occasionally and cook for 30 seconds.
8. Add tomatoes and the mix thickens and oil begins to separate.
9. Add the chicken pieces and salt and mix well
10. Cover and cook for 45 minutes on a medium high flame.
11. Every 15 minutes open the lid and stir.
12. After 45 minutes take of the cover and open cook for another 15 minutes.
13. Stir seldom, but wait till the Chicken and mix turn brown.
14. Turn off of the stove.
15. Use water or chicken stock to make it more moist or gravy like.
16. Garnish with curry leaves and serve.
17. Tip: Tastes really good if you make it the day before you serve it.
18. When doing so, don't heat in a microwave. Heat it only in a pan.
19. Add fried potato sliced thick or as wedges. Fried onions also make great garnishing.

 

Chicken Manchuria - Desi

INGREDIENTS

• 1/2 Kg (1 lb) Boneless Chicken
• 2 tbsp. Corn flour
• 2 tbsp. Red chilly powder
• 2 tbsp.Coriander powder
• 1tspTurmeric powder
• 1 Onion big (chopped small)
• 5 Green chillies
• 1 tsp Garlic paste
• 1tsp Ginger paste
• 1 Large Bell pepper (Chopped roughly 1 inch square pieces)
• 1 tsp Black pepper (preferably fresh ground)
• 3 tbsp. Oil
• 3tsp Soya sauce (dark, or regular is okay too)
• Small handful of Coriander leaves cleaned and chopped.
• Salt to taste

METHOD

1. Cut the chicken into about 1/2 to 1 inch cubes.
2. Mix it well with red chilly powder, coriander powder, turmeric and salt.
3. Sprinkle mixture with corn flour, sprinkle a little water over and mix well.
4. Keep the mixture in the freezer for 1/2 hour.
5. Deep fry the chicken in 2 small batches for no more than 2 minutes each.
6. Try not to over fry the chicken as the pieces will become hard.
7. Set aside the fried chicken.
8. Heat oil in a frying pan.
9. Add onion and fry till it becomes translucent.
10. Add salt, green chillies, ginger, garlic and fry for 30 seconds.
11. Add bell pepper, stir and cook for 30 seconds.
12. Add soya sauce and stir well, while turning down the stove to a low flame.
13. Add the chicken and stir. You can add more soya sauce to taste.
14. Keep on low flame and cook for 2 to 3 minutes.
15. Add 1/2 the coriander leaves stir a bit and turn off the stove off.
16. Garnish with remaining coriander leaves before serving.
17. If you want it to be wet or have gravy, add chicken stock mixed with a little bit of corn flour.

 

Rack of Lamb Chops

 

INGREDIENTS

• 2 racks (4 ribs each) of lamb chops (New Zealand or Australian are the best)
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. garlic, minced
• 1/2 tbsp. black pepper coarse ground
• 1/2 tsp Salt (or to taste, from experience)
• 2 tbsp. olive oil

METHOD

1. Create a rub with all ingredients above except the lamb and olive oil.
2. Rub the racks all over with mixture and smear with olive oil.
3. Place in a glass container and refrigerator overnight.
4. Take out the lamb from the refrigerator, 1-2 hours before you cook it.
5. The lamb should be about room temperature before baking, so it cooks evenly.
6. Wrap the exposed ribs in a little foil so they don't burn.
7. Preheat oven to 400F.
8. Place the lamb rack bone side down (flat side up) on the pan.
9. Bake for 20 minutes \
10. Lower the heat 300F, turn the racks over and bake the other side for 20 minutes.
11. Remove from oven, cover with foil and let rest for 5-10 minutes and serve.
12. When you cut each lamb chop, the inside will be pink. That is how it should be.
13. Overcooking will make the lamb chop dry rather than soft and succulent.
14. Recommend you serve it with Garlic Bread and/or mashed potatoes.