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Category Archives: Chicken

Chicken Chilly Fry

Chicken Chilly Fry

An easy recipe which can be eaten with pitta or rice. The spice flavour can be controlled by the amount of chillies used.

Chicken Chilly Fry
An easy recipe which can be eaten with pitta or rice. The spice flavour can be controlled by the amount of chillies used.
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Ingredients
  1. 1 tbsp oil
  2. 4-6 Chicken thighs, halved
  3. 1 tbsp ginger/garlic paste
  4. 1 tsp turmeric powder
  5. 1 tsp dry coriander powder
  6. 1 tsp cumin powder
  7. 2-3 tsp tamarind water (if using paste 1 tsp)
  8. 2 large onions , finely sliced
  9. 1 tomato , finely sliced
  10. 2-3 green chillies, slit
  11. 1-2 flakes of garlic, finely chopped
  12. 1 tsp lime juice
  13. 1 tsp white pepper
  14. 3-4 tbsp freshly chopped coriander
  15. Salt & Pepper for seasoning
Instructions
  1. 1. Marinate the chicken with ginger/garlic paste, turmeric, and coriander and cumin powder. Season with salt & pepper and keep overnight.
  2. 2. Heat oil in a pan, fry the chopped garlic and add the chicken. Fry until lightly golden.
  3. 3. Add the onions and chillies. Sauté until onions are golden brown. Add tomato, mix well.
  4. 4. Add tamarind water, check for seasoning.
  5. 5. Once onions and chicken are cooked, sprinkle coriander, white pepper and lemon juice. Season with salt and pepper. Serve Hot.
Notes
  1. You can add some white pepper while marinating the chicken.
  2. Also try experimenting using Worcester sauce.
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Chicken Cafreal

Chicken Cafreal

This is the equivalent of Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famous Portuguese Peri-peri sauce. Serve Chicken Cafreal hot with a fresh green salad.

Chicken Cafreal
This is a spicy Goan chicken dish originating from our Portuguese roots. It can be either eaten as a starter or served as a main course.
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Ingredients
  1. 6-8 chicken thighs/drumsticks
  2. For the Cafreal Masala
  3. 7 - 8 green chillies
  4. 8-10 stalks of coriander leaves.
  5. 1.5 inch piece of ginger
  6. 10 -12 flakes of garlic
  7. 7-8 peppercorns
  8. 1 cinnamon stick
  9. 1 teaspoon whole cumin
  10. 1/2 teaspoon turmeric
  11. 4 - 6 cloves
  12. 2 tbsps vinegar (can use lime juice or tamarind water if preferred)
  13. salt
Instructions
  1. 1. Blend all the masala ingredients into a smooth paste. The masala can be stored for later usage in the fridge.
  2. 2. Cut the chicken pieces into required sizes, make incisions into the flesh. Apply the masala and let it marinate in the fridge overnight. Season with salt.
  3. 3. In a deep pan place the chicken and masala , cover and cook on slow flame. After 5 mins, turn the chicken pieces. Remove the lid so the gravy starts to thicken and coats the chicken. Turn the chicken so it cooks evenly.
  4. 4. Serve with fried potato chips or salad.
Notes
  1. Note no oil was used above. However you can also fry the chicken if you do not want to cook it as mentioned in step 3.
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Mom’s Chicken Curry

Mom’s Chicken Curry

A delicious, simple chicken recipe cooked with spices.

 

Mom's Chicken Curry
Please note : Chicken – ½ kg (Cut into bite size pieces)
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For Marinade
  1. - 2 tsp turmeric powder
  2. - 4 tsp red chilly powder(Adjust as per taste)
  3. - 1 tsp garam masala powder
  4. - 1 tsp soya sauce
  5. - 2 tsp ginger garlic paste
  6. - 2 tsp curd
  7. - 1 tsp lemon juice
  8. - 1 stig curry leaves
  9. - Salt as per taste
For Curry
  1. - 4 Onions(Finely chopped)
  2. - 3 tomatoes(Finely Chopped)
  3. - 1 tsp ginger garlic paste
  4. - 2 green chilly(Slit lengthwise)
  5. - 1 stig curry leaves
  6. - Oil for frying
To Grind
  1. - ½ cup grated coconut
  2. - 8 cashews(soaked in milk)
  3. - 1 tsp fennel seeds
For Tempering
  1. - 3 Cinnamon sticks
  2. - 2 Cloves
  3. - 2 tsp Fennel seeds
Method
  1. 1. Clean the Chicken well and add the Ingredients given for marinade and keep in the refrigerator for 1-3 hours.
  2. 2. Grind the coconuts with the Cashews, Fennel seeds into a fine paste and keep it aside.
  3. 3. Crush and powder the ingredients for tempering and keep aside.
  4. 4. Heat oil in kadai, add the powdered spices, sauté for a minute.
  5. 5. Add the onions, green chilli, curry leaves and sauté till transparent.
  6. 6. Add the ginger garlic paste and sauté. Now add the tomatoes and sauté for 5 minutes.
  7. 7. Add the marinated chicken with the marinade and sauté till the chicken turns white on the outer.
  8. 8. Add water just till the chicken pieces nicely immerse. Now taste and adjust chilli powder or salt if needed.
  9. 9. Cover and cook till the chickens are tender.
  10. 10. After the Chicken is well cooked, remove the cover and add the grounded coconut paste and leave to boil.
  11. 11. When the gravy nicely boils, simmer and cook till the curry consisitency(till the oil floats on top)
  12. 12. Finally garnish with Cilantro.
Tips
  1. Tastes excellent with steaming White rice.
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