Chicken 2 Lbs
Onions 4
Garlic 6
Ginger 1 piece
Green Chillies 6
Coriander Powder 3 TSPS
Turmeric Powder 1 TSP
Red Chilly Powder 2 TSPS
Tomato 3
Coconut Milk 1 Cup
Curry Leaves 5
Oil 3 TSPS
Garam Masala Powder 2 TSPS
Salt to Taste
1.Cut and clean the chicken in big pieces.
2.Slice the onions, slit green chillies, ginger and garlic.
3.Heat a pan and add oil and sliced onion and fry till transparent.
4.Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.
5.Add the coriander powder, chilly powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes, curry leaves and fry for some time.
6.Add the chicken and fry for a few minutes and add salt
7.Cover the pan and cook on slow fire till chicken is cooked.
8.When chicken is cooked add coconut milk and heat for few minutes and remove from fire.
9.Serve with aripathiri or rice chapathi.
Friday, April 16, 2010
Andhra Style Chilli Chicken
Chicken Drumsticks 12
Green chillies 25
Ginger - 2 TSPS
Garlic - 2 TSPS
Onions - 3 Big
Grind to powder
Coriander Seeds - 1 TSP
Methi Seeds 14 TSP
Jeera 14 TSP
Saunf 14 TSP
Kasuri Methi 1 TSP
Cinnamon 3 big piece
Cloves 5
Kaloova 1 TSP
1. Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and chopped green chillies, cook till all the juices are nearly evaporated.
2. Next add the grated ginger and garlic and fry for a few minutes.
3. When the chicken is nearly done add the powder and fry for another well add some water and cook till done and most of the water is evaporated.
4. Kaloova is a kind of spice i brought from India not sure if you can find it in the west but it is the key to the aroma.
5.Try it and let me know how it went folks.
Green chillies 25
Ginger - 2 TSPS
Garlic - 2 TSPS
Onions - 3 Big
Grind to powder
Coriander Seeds - 1 TSP
Methi Seeds 14 TSP
Jeera 14 TSP
Saunf 14 TSP
Kasuri Methi 1 TSP
Cinnamon 3 big piece
Cloves 5
Kaloova 1 TSP
1. Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and chopped green chillies, cook till all the juices are nearly evaporated.
2. Next add the grated ginger and garlic and fry for a few minutes.
3. When the chicken is nearly done add the powder and fry for another well add some water and cook till done and most of the water is evaporated.
4. Kaloova is a kind of spice i brought from India not sure if you can find it in the west but it is the key to the aroma.
5.Try it and let me know how it went folks.
Andhra Chicken Kurma
Chicken 2 Lbs
Coconut 1
Poppy Seeds 2 TSPS
Chilly Powder 2 TSPS
Salt to Taste
Turmeric Powder ½ TSP
Tomato 1
Onion 1 chopped finely
Curry Leaves - 5
Cloves 2
Cardamoms 2
Cinnamon 2
Oil 2 TSPS
Coriander Powder 1 TSP
Ginger 2.5 cm
Garlic 10 flakes
Coriander Leaves ½ Cup
1.Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.
2.Grind poppy seeds to a paste. Grind ginger, garlic and coriander leaves together.
3.Cook chicken with thin coconut milk, salt, turmeric, chilly powder, and green paste.
4.When ½ done, add poppy seed paste, dhania powder and tomato.
5.Simmer till chicken is cooked. Heat oil in another pan, add clove, cardamom, cinnamon,onion and curry leaves.
6.When onion is light brown add the cooked chicken. Simmer for a few minutes.
7.Add the thick coconut milk(Packaged coconut milk can be used. Mix 1 cup of it with 1 cup of water and use to cook the chicken.). Just as it begins to boil, remove from fire.
8.Add 1 cup undiluted at the end. 1 tbsp of ginger-garlic paste can be used instead of garlic and ginger.
Coconut 1
Poppy Seeds 2 TSPS
Chilly Powder 2 TSPS
Salt to Taste
Turmeric Powder ½ TSP
Tomato 1
Onion 1 chopped finely
Curry Leaves - 5
Cloves 2
Cardamoms 2
Cinnamon 2
Oil 2 TSPS
Coriander Powder 1 TSP
Ginger 2.5 cm
Garlic 10 flakes
Coriander Leaves ½ Cup
1.Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.
2.Grind poppy seeds to a paste. Grind ginger, garlic and coriander leaves together.
3.Cook chicken with thin coconut milk, salt, turmeric, chilly powder, and green paste.
4.When ½ done, add poppy seed paste, dhania powder and tomato.
5.Simmer till chicken is cooked. Heat oil in another pan, add clove, cardamom, cinnamon,onion and curry leaves.
6.When onion is light brown add the cooked chicken. Simmer for a few minutes.
7.Add the thick coconut milk(Packaged coconut milk can be used. Mix 1 cup of it with 1 cup of water and use to cook the chicken.). Just as it begins to boil, remove from fire.
8.Add 1 cup undiluted at the end. 1 tbsp of ginger-garlic paste can be used instead of garlic and ginger.
Spicy Chicken Curry
Chicken 1 Lbs Chilly Powder 1 TSP
Turmeric 1/4 TSP
Ginger 1TSP
Garlic Paste 1 TSP
Garam Masala 1/4 TSP
Onion 1 Big
Tomatoes 2 Small
Salt to Taste
1.In a kadhai, heat oil , fry the onions well.
2.Add ginger , garlic paste and fry well.
3.Add turmeric, chilly powder, little garam masala and fry well. Pour some water and fry well.
4.Add tomatoes and fry well till the tomato cooks well and oil leaves the masala.
5.Now add the chicken pieces and fry well, then add little water and cook well.
6.Let it simmer well and gravy thicken up. Garnish with cilantro.
Malabar Pepper Chicken
Chicken Thighs 2 Lbs
Onions Finely Chopped 2 Small
Black Pepper Corns 6 TSPS
Cardamom 4 Pods
Coriander Powder 2 TSPS
Refined Cooking Oil 3 TSPS
Coconut Oil 3 TSPS
Dried chilly 4
Desiccated Coconut 6 TSPS
Mustard Seeds 1 TSP
curry leaves 5
1.Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.
2.Add the desiccated coconut to the frying pan and quickly roast it without browning it and set aside.
3.Add the refined oil to the pan and add the cardamom pods.
4.Fry until it gives out an aroma, then add the onions.
5.Fry the onions until it turns transparent.
6.Add the chicken pieces and fry until it turns colour.
7.Add the salt, pepper powder and coriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.
8.When the chicken is cooked, mix the desiccated coconut.
9.Heat another frying pan and fry the mustard seeds curry leaf and the dry chill is in coconut oil.
10.Add this to the chicken and serve hot with rice.
Onions Finely Chopped 2 Small
Black Pepper Corns 6 TSPS
Cardamom 4 Pods
Coriander Powder 2 TSPS
Refined Cooking Oil 3 TSPS
Coconut Oil 3 TSPS
Dried chilly 4
Desiccated Coconut 6 TSPS
Mustard Seeds 1 TSP
curry leaves 5
1.Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.
2.Add the desiccated coconut to the frying pan and quickly roast it without browning it and set aside.
3.Add the refined oil to the pan and add the cardamom pods.
4.Fry until it gives out an aroma, then add the onions.
5.Fry the onions until it turns transparent.
6.Add the chicken pieces and fry until it turns colour.
7.Add the salt, pepper powder and coriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.
8.When the chicken is cooked, mix the desiccated coconut.
9.Heat another frying pan and fry the mustard seeds curry leaf and the dry chill is in coconut oil.
10.Add this to the chicken and serve hot with rice.
Chettinad Chicken Fry
Chicken 2 LbsSalt to Taste
Turmeric Powder 1/2 TSP
Oil 6 TSPS
Onions 2 cups
ChoppedTomatoes 1/4 Cup Chopped
Fennel 1 TSP
Red Chilly 15
1.Clean chicken and cut into bite size pieces.
2.Rub with salt and turmeric.
3.Heat oil, add fennel , red chillies and onion.
4.When onions are light brown add tomatoes and chicken and fry well.
5.Sprinkle hot water as and when necessary, using as little as possible.
6.When the chicken is well cooked remove from fire.
Chettinad Pepper Chicken
Chicken 1 1/2 Lb
Garlic 4 Cloves
Ginger 1 Piece
Onions 2
Green Chilly 3
Curry Leaves 10
Oil 5 TSPS
Coriander Powder 2 TSPS
Turmeric Powder 1/2 TSP
Garam Masala 1 TSP
Whole Black Pepper a fewBlack Pepper Powder 1 TSP (freshly ground pepper will bring better flavor)
Salt to taste
1.Heat oil in a large pan.
2.Add the onions, curry leaves, whole black pepper and green chillies and saute for a while.
3.Then add the ginger and garlic (mash them up together or can use ginger garlic paste instead) and fry for a few min.
4.Then, add the coriander, turmeric powders and garam masala and salt and mix well.
5.Add the chicken to the frying pan and mix well, then add some water and cover and cook over a low-medium heat for 20-30 minutes or until the chicken is cooked through.
6.When the chicken is almost done, add the ground pepper into the mixture and mix well.
7.Consistency should be gravy like.
8.Goes well with rice and rotis.
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