Rice Flour Chicken Curry

Rice Flour Chicken Curry

Ingredients:
Chicken thighs: 4
Rice flour: 3tbsp
Onion: 1 medium
Ginger paste: 1tsp
Garlic paste: 1tsp
Green chillies: 3-4
Cayenne pepper powder: 11/2tsp
Lemon juice: 1tbsp
Cloves: 2
Cinnamon: 1" piece
Fennel seeds: 1/4tsp
Big cardamom: 1
Oil: 2tbsp
Salt

Method:
Clean the chicken thighs.
Grind the onion, garlic paste, ginger paste, green chillies, lemon juice & salt.
Marinate the chicken pieces in the above ground paste preferably in the fridge for 2-3 hours.
Heat oil in a pan add the cloves, cinnamon, fennel seeds & big cardamom.
Add the marinated chicken along with the marinade.
Cook on high heat till the outside of the chicken is done. Then add the cayenne pepper powder, rice flour dissolved in 1 cup of water.
Cook till the chicken is done & the required consistency of the curry is obtained.
Serve hot with steamed rice or chapathis.

Chicken Biryani with a Difference

This is the way my mom prepares biryani. She cooks the chicken in coconut milk & uses the stock or the masala water as I call it to cook the rice.
It tastes awesome.

Chicken Biryani with a Difference

Ingredients:
Chicken: 500gms
Basmathi rice: 2 cups
Garlic paste: 2tbsp
Ginger paste: 1tbsp
Red chilli powder: 2tsp
Coriander powder: 31/2tsp
Cumin powder: 1/2tsp
Black pepper powder: 1/2tsp
Turmeric powder: 1/4tsp
Coconut milk: 1 cup
Salt
Onion: 2 medium size
Mint/Pudina: 3tbsp
Cloves: 4
Cinnamon: 2 pieces of 1" each
Cardamom: 2
Dried Flower Pods (Marati Mokku): 2
Fennel seeds: 1/2tsp
Staranise: 2
Bay leaf: 1
Green chillies: 4
Oil: 4tbsp
Ghee: 1tbsp

Method:
In a pressure cooker add the cleaned chicken pieces, salt (required for the rice should be added now), turmeric powder,
red chilli powder, coriander powder, cumin powder, black pepper powder, garlic paste, ginger paste, coconut milk (2nd extract, just the consistency of buttermilk) & 1 cup of water.
After putting weight, cook for 5 minutes. Switch off the hob. Rest it for 10 minutes & then open the cooker. Reserve the stock (masala water) & the cooked chicken pieces.

In a pressure pan add the oil & ghee then add the whole spices, allow it to crackle.

Add the onion chopped lengthwise, add a little bit of salt required for saute'ing the onion. Saute' till the onion becomes golden brown.
Add the mint leaves & give a stir. Then add the slit green chillies. Saute' for sometime.
Add the washed rice, saute' till the rice turns translucent. Then add the stock. If the stock is not double the amount of rice then add water to make it double.
Cook till the rice is 3/4th cooked then add the chicken pieces, close with a lid. Simmer & allow it to cook for 10 minutes with the weight on.
Rest it for 10 minutes. Serve hot with raita.

Tips:
How to extract coconut milk?
Grate 1/2 coconut & grind it. Put the ground paste in a sieve & the milk extracted is the first extract.
Add water to the  ground coconut & grind again. The milk extracted from this makes the second extract.

"Easy" Chicken Kurma

This chicken recipe is very easy, so can be prepared in no time! I usually prefer this dish if I am in a hurry & want to cook something quick but also tasty. My hubby is a great fan of this dish. During a casual chitchat session with my sister-in-law, she suggested that I try this recipe. Gave it a try & have been a fan ever since for its outstanding taste and ease to make. Here's the recipe for you.

Easy Chicken Kurma

Ingredients:
Chicken: 500gms
Onion: 3 medium size
Tomato: 1 small size
Ginger paste: 1tsp
Garlic paste: 1tsp
Turmeric powder: a pinch
Sambhar powder: 2tsp (I used Eastern brand)
Coriander/Dhania powder: 11/2 tsp
Cinnamon: small piece
Clove: 2
Fennel seeds: 1/2tsp
Curry leaves: 6-8
Black pepper powder: 2tsp
Salt
Oil: 3tsp

Method:
In a pressure pan add all the ingredients except curry leaves, black pepper powder & oil . Add 3/4 cup water & cook for 2-3 whistle.
In a pan add oil, curry leaves & black pepper powder then add the cooked chicken with the stock. Cook for 3-4 minutes.
Serve hot with steamed rice.

Cashew Methi Chicken

One day, to rejuvenate my taste buds I wanted to cook something rich and flavorful with chicken, so decided to try this recipe which I got from my mom's recipe reservoir. My little 2 year old son who usually prefers entrees which involve frying liked this one for a change! Your kids might like it too!

Cashew Methi Chicken

Ingredients:
Chicken (boneless): 500gms
Cashewnut: 8-10
Poppy seeds/Khus khus: 1tbsp
Onion : 3 medium size
Garlic paste: 1tsp
Yogurt: 2tbsp
Red chilli powder: 11/2tsp
Coriander powder: 3tsp
Turmeric powder: 1/4tsp
Oil: 4tsp
Kasturi methi: 1tsp
Salt

Method:
Clean, cut the chicken into small pieces.
Soak cashew & poppy seeds in hot water for 15 minutes. Then grind it to a paste.
Cut onion lengthwise. Heat 2tsp oil in a pan saute' the onion till it becomes translucent. Allow it to cool down, then grind it.
Heat oil 2tsp in a non-stick pan add the onion paste (be careful it will splatter). Saute' for 2-3 minutes.
Then add the garlic paste. Saute' for 1 minute. Then add red chilli powder, coriander powder & turmeric powder.
Add the chicken pieces & saute' for 5 minutes, then add the yogurt (reduce to low flame).
Add salt. Add 1cup  water & cook the chicken till it becomes soft.
Add the cashew, poppy paste & cook for few more minutes.
Then add kasturi methi. Mix well .
Serve with naan or chapathi.

Pepper Chicken Curry

My husband & I are great fan of chicken. Even my little one likes chicken, usually fried chicken. This dish is from my mother's cookbook. She prepares this often at home.
My brother & I used to finish it off without much left for others. This is one of my favourite dish.

Pepper Chicken Curry

Ingredients:
Chicken (Boneless): 500gms
Onion: 2 medium size
Cinnamon: 1inch
Clove: 2-3
Fennel seeds: 1/4tsp
Pepper powder: 1tsp
Coriander powder: 2tsp
Turmeric powder: 1/4tsp
Garlic paste: 1tsp
Ginger paste: 1/2tsp
Oil: 2tbsp
Salt

Method:
Clean, cut the chicken into small cubes.
Peel, clean & grind the onion to paste.
In a pan add oil then add cinnamon, clove & fennel seeds.
Add the onion paste (be careful it will splatter). Then add the garlic & ginger paste. Cook for 3-4 minutes.
Add the chicken pieces. Mix well.
Add pepper powder, coriander powder, turmeric powder& salt. Saute' for 2-3 minutes.
Add water for the chicken to cook. Don't add too much water.
Close the pan with lid & allow to cook till the chicken becomes soft.
Garnish with chopped coriander leaves.
Serve with steamed rice.