Chicken Stew

Chicken Stew

Chicken stew

Ingredients:
1 whole chicken cut into small pieces (1000gms-1200gms)
2 medium onion sliced
4 tbsp ginger sliced
6 tbsp garlic slices
4-5 green chilies slit
Few sprigs of curry leaves
1 large potato cut into cubes
1 tbsp coriander powder
½ tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
3 small cardamom
3 cloves
1pc 2“ cinnamon stick
1 bay leaf (optional)
1 cup coconut milk (3 tbsp coconut milk powder dissolved in warm water)
5 tbsp oil (preferable coconut oil)
¼ tsp nutmeg grated

Method:
Heat oil and add cardamom, cloves and cinnamon.
Add chopped ginger, garlic and green chilies. Stir a few times and add onion and curry leaves. Stir till onion becomes translucent. Don’t brown the onions.
Add coriander powder, turmeric and garam masala. Stir a few times and add 1 ½ cups hot water.
When the water boils, add chicken pieces, potato and salt. Cook covered on medium heat till chicken is cooked.
Lower the flame and add coconut milk. Stir and adjust salt. For more gravy, add more coconut milk. Don’t let the coconut milk boil. When it starts to simmer, take off the flame. Sprinkle nutmeg powder, pepper powder and stir. Serve with Palappam.

Notes:
The potato cubes can be fried in little oil and added along with the chicken.
Adding chili powder will completely change this chicken stew, though you should try that tasty version as well.

Chicken Stew 1

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Chicken Bites

Chicken Dry Fry 1

Chicken Bites
Adapted from riascollection.blogspot.com

Ingredients:
1 kg chicken pieces or chicken breasts
2 tbsp ginger/garlic paste
1 tbsp Kashmiri chili powder
½ tsp turmeric powder
1 tsp pepper powder
3 tbsp soya sauce
1 tsp salt
2 medium onion
1 tsp mustard seeds
Handful of curry leaves
4-5 tbsp coconut oil

Method:Marinate chicken pieces in ginger/garlic paste, chili powder, pepper powder, turmeric powder, soya sauce and salt for ‘sometime’.  (Read ‘sometime’ as minimum half hour to overnight)
Cook in its own juice till cooked. If using chicken breasts, add ½ cup water.
Heat oil and splutter mustard seeds. Add onion and curry leaves and stir for few minutes.
Add cooked chicken and fry till the mixture is dry and dark brown in colour.
Serve as appetizer or as a side dish.

Chicken Dry Fry

Chicken Curry with Coconut Milk

Chicken Curry with coconut milk 1

Chicken Curry with Coconut milk

Ingredients:
1 whole chicken cut into medium pieces (1000gms-1200gms)
2 medium onion sliced
2 tbsp ginger chopped fine
3 tbsp garlic chopped fine
few curry leaves
2 medium potatoes cut into big pieces
1 tbsp coriander powder
1-2 tsp chili powder
½ tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
1 cup coconut milk (3 tbsp coconut milk powder dissolved in warm water)
4 tbsp oil (preferable coconut oil)
½ bunch coriander leaves chopped (1 cup)
3 cardamoms
2 cloves
2 small pieces cinnamon

Method:
Heat oil and add cardamom, clove and cinnamon.
Add onions, ginger, garlic and curry leaves and saute till they become brown.
Add coriander powder, chili powder, turmeric powder and garam masala. Fry nicely.
Add chicken pieces,potato, 1 cup water and salt. Cook covered on medium heat till chicken is cooked.
Add coriander leaves and stir.
Lower the flame and add coconut milk and simmer for few minutes and take off flame.

This curry has a very thick gravy. It goes very well with Pulav and Chapathi.

Chicken Curry with coconut milk

Chicken Curry with Spinach

Chicken curry with Spinach

This chicken curry tastes different just by adding the ingredients in a different order. Addition of spinach lends a wonderful colour and no one will notice the vegetable as well unless you tell them…..Not me!!

Ingredients:
1 whole chicken cut into small pieces
2 large onions chopped
2 tbsp ginger garlic paste
1 large tomato chopped
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coriander powder
1 tsp chili powder
1 teaspoon garam masala
½ tsp turmeric powder
5 tbsp oil
1-2 cups finely chopped spinach (not packed)
Salt

Method:
Heat oil and splutter mustard seeds. Add dry chilies.
Add onions and saute till the edges start to brown.
Add ginger garlic paste and saute for few minutes.
Now add tomatoes and some salt and saute till tomatoes become mushy.
Add all the dry powders and saute well.
Add chicken pieces and 1 cup boiling water. Cook till the chicken is done. Adjust salt.
Add chopped spinach leaves and cook for few more minutes with lid closed.
Garnish with chopped coriander leaves if you wish.

Chicken Curry with Spinach 1