Category Archives: Poultry

Sangeeta’s Quinoa, Chia & Flaxseed crusted Chicken

Another from Sango’s kitchen, table, imagination, research, cookbook …

  • 200 gms chicken breast boneless
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chicken fillet
Marinade
  • 1 cup buttermilk
  • 1 tbsp Coleman’s double superfine mustard powder,  into a paste with 1 tbsp cold water
  • salt and fresh ground black pepper to taste
  • 6 cloves of garlic finely grated
  • finely chopped herb of your choice, basil or coriander
Crust  
  • 2 tbsp quinoa raw, whole
  • 2 tbsp chia seed raw, whole
  • 2 tbsp flax seed raw, whole
Grind the above very coarse together – best to start with the flax seeds before adding the quinoa and chia.
  • 2  tbsp almond meal
  • 3 tsp Italian seasoning
  • 1/2 tsp salt
  • 2 tbsp dehydrated cheese flakes (optional)
Mix all the above four dry ingredients together.
  • 2 to 3 tbsp cold pressed oil
  • 20 gms butter (optional)
  • 1 whole egg beaten with 1 tbsp of water
  1. Slice the chicken breast in half, lengthwise, so it is thinner and will cook quicker.
  2. Place between two sheets of cling film and use a meat hammer to beat it out to make it a little more thinner. The ideal thickness should be 1/2 an inch. Marinate a minimum of 2 hours up to overnight, in the fridge.
  3. Heat a pan and add 2 tbsp of any cold pressed oil.
  4. Take the chicken out of the marinade and hold up so the excess marinade is removed.
  5. Dip in the beaten egg, and again drain of excess egg wash.
  6. Place gently on the dry crumb mixture, coating both sides.
  7. Just before putting it into the hot pan, add 20 gms of butter (optional) to the heated oil, and as it melts and amalgamates with the oil, place the crumbed chicken gently into the pan, lower heat and keep the pan closed , flip the side gently and cook till both sides are a golden brown.

Pix off the web, and with thanks.

Sylvia’s Poached Chicken

With Syl’s recipes, the making is as easy as the reading.

Thanks much.

  • 2 or 3 chicken breasts
  • Garlic paste or ginger-garlic paste
  • whatever herbs you have lying around
  • tiny amount of salt and pepper (just for the flavour)
  • few peppercorns
  • a bay leaf
  • few cloves
  • 1 tsp chicken stock powder
  • boiling water, to cover and a bit
  1. Marinate the chicken with garlic, herbs and salt and pepper for as long as you can but one hour is just fine.
  2. Place the chicken, peppercorns, bay leaf and cloves in a frying pan, pour boiling water over and place on a stove. Add the stock powder, let the water come to a boil for a minute.
  3. Turn off the heat, leave the chicken in the pan till the water cools.
  4. Now you have poached chicken that’s not dry. And you can use the cooking liquid as stock or a base for chicken soup.

Pix borrowed off the net, as usual, with thanks.

Veronica’s well-loved ‘Ayam Kuning’ aka ‘Yellow Chicken’

Veron is an ace in all dishes Indonesian and this was a particular hit with my niece, visiting from university and interested in trying out different dishes.

This one is for you, Pooj !

  • 5 chicken drumsticks
  • a 2″piece of fresh ginger
  • a 3″ piece of fresh turmeric
  • a 2″ piece of galangal
  • 1 stem of lemon grass
  • 5 kaffir lime leaves
  • 5 cloves garlic
  • 7 shallots
  • 4 candlenuts (or macadamia nuts)
  • 1 tbsp coriander powder
  • salt and pepper
  1. Blend all ingredients except chicken to a fine paste, ideally with no water.
  2. Rub the paste into the chicken, add a bit of water if too dry. Marinate a while.
  3. Boil, cool, refrigerate till required, ideally overnight.
  4. Fry the chicken pieces the next day.

The chicken pieces, once boiled, can be stored up to a month in the fridge, after boiling and cooling.

Candlenut or aleurites moluccanus is a flowering tree in the spurge family, also known as candleberry, Indian walnut, kemiri, varnish tree, nuez de la India, buah keras, or kukui nut tree. The nut is often used cooked in Indonesian and Malaysian cuisine, where it is called kemiri in Indonesian or buah keras in Malay. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice. In the Philippines, the fruit and tree are traditionally known as lumbang

Wikipedia

Galangal, also known as Siamese ginger, is a member of the ginger family – Zingiberaceae. Its skin is smoother and paler than ginger root’s, the interior ranges from white to yellow to pink, and its flavor is stronger and more astringent.

http://www.foodrepublic.com/2014/01/22/what-is-galangal-and-how-do-i-use-it/

Pictures from the web, with thanks.

Kuko’s Mutton in Cream

So, spending a night with old friends in Gurgaon, after years and years, and there’s this splendid dinner served piping hot on a cold December night.

Old friends, terrific food, music, wine and much reminiscing …

This dish was particularly delicious.

  • Mutton with bone, cubed
  • garlic paste
  • red wine vinegar
  • olive oil
  • oregano, or mixed Italian herbs, thyme …
  • salt and pepper
  • brown sugar
  • red wine
  • dash of cream
  • caramelised onions
  1. Marinate the meat overnight in a mixture of garlic paste, red wine vinegar, olive oil, herbs, salt, pepper and a bit of brown sugar.
  2. Pressure cook and when done, add a dash of red wine and the cream. Adjust the salt and pepper.
  3. Garnish with caramelised onions before serving.

This same dish can be made with chicken instead of meat.

Pix from the Net, with thanks.

Apricots. Apricots. Apricots.

The fruit is everywhere, warm, orange, gold, offering all kinds of suggestions.

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Sauces. Appetizers. On the side.

Three recipes I haven’t yet tried. Sound delicious though.

As an accompaniment, from Alon Shaya, Executive Chef and Owner of Shaya in New Orleans.

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  1. Stir together :
  • 1 1/2 tbsp cider vinegar
  • 1 tbsp tahini
  • 1 tbsp orange juice

2. Whisk in

  • 1/4 cup olive oil
  • 1 tbsp water

3. Set aside.

4. Chop into 2 cm pieces :

  • 3 apricots
  • 2 tomatoes

5. Toss with the prepared dressing (above). Sprinkle with 2 tbsp sesame seeds and serve with grilled fish.

As a sauce, from Eric Banh, Executive Chef @ Ba Bar in Seattle.screen-shot-2016-10-29-at-1-00-45-pm

  • 2 cups diced, fresh apricots
  • 1 cup white wine
  • 1 tbsp turmeric
  1. Cook the above over medium heat for about 10 minutes, till the alcohol evaporates and the sauce thickens.
  2. Transfer to a blender and puree till smooth.
  3. Drizzle over roasted vegetables, grilled bread or baked chicken.

As an appetizer, from Jason Hotchkiss, Director of Culinary Operations @ the Patio Group on Goldfinch in San Diego.

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  • 6 fresh apricots, halved
  • olive oil
  • salt and pepper
  • crumbled feta cheese
  • shredded basil
  • chopped cucumber
  • a squeeze of lemon juice
  1. Drizzle the cut sides of the apricots with olive oil, season with salt and pepper.
  2. Grill over high heat, flesh side down for about 2 minutes or until charred.
  3. Cool. Cut into wedges. Arrange, top with the feta, basil, cucumber and lemon juice.

None of this is mine, neither the recipes not the photographs. All borrowed – with thanks – from print and the internet !

Kumari’s chicken

On a visit to Chennai last week, Mum’s helper, Kumari, brought this steaming dish of chicken to the table. It was delicious with a paratha and a pat of ghee !

  • Chicken, in pieces
  • 1 big onion, diced fine
  • 1/2 (or more, as per taste) tomato, diced
  • 1 tsp or so ginger-garlic paste
  • 1/2″ cinnamon
  • 1/2 to 1 tsp fennel seeds
  • 3 cloves
  • a sprig of curry leaves
  • turmeric powder
  • chili powder
  •  salt
  1. In hot oil, fry cinnamon, cloves and fennel. Add onions and saute till golden.
  2. Add the ginger-garlic paste and fry till the aromas are released.
  3. Add tomatoes and curry leaves and fry to a liquid-y paste.
  4. Add the chicken, turmeric and chili powders and salt.
  5. Add a splash of hot water, as required, cover and cook till done.

This same recipe, with the addition of mint and lemon juice (and in a larger quantity) can be used to make a biryani.

Pix borrowed off the web.

Selvi’s Chicken Curry with Broad Beans

One of the nicest chicken dishes I’ve had in a while. The addition of  beans – avarakkai in Tamil, aka Indian broad beans – elevates the dish to a satisfying level.

Its delicious, filling and different; all it needs is a dish of piping hot rice or a couple of hot chapattis off the tawa.

  • 1/2  kg chicken, in pieces
  • 200g seeds of the broad beans (or from a tin of butter beans)
  • 3 tomatoes, sliced
  • 1 big onion, diced
  • ginger-garlic paste
  • a 1″ piece of cinnamon
  • 2 potatoes, cubed
  • turmerdic powder
  • chili powder
  • a pinch of garam masala powder
  • salt
  • a squeeze of lemon juice or a spoon of yoghurt (optional)

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  1. In hot oil, fry the onion till golden. Add the ginger-garlic paste and fry till the aroma fills the room.
  2. Add tomatoes, fry to a paste.
  3. Add chicken, potatoes, beans, cook a bit and then add the turmeric, chili and garam masala powders and the salt. Add a bit of water, cover and cook till chicken and potatoes are done.
  4. Add the lemon juice or yoghurt – as per taste.

Pix borrowed off the web.

 

A Sunday lunch with prosecco and friends

Unplanned, on-the-spur-of-the-moment and impromptu, this lunch was sunny, sparkly, air-conditioned and frothy both in liquid sustenance and atmosphere : good cheer, good friends, good food (even if I say so myself).

With Raising Sand (Robert Plant and Alison Krauss), thank you Neena.

Menu

Prosecco, prosecco, prosecco. And good old G & T. And fresh, tender coconut water.

Ok, so these are not my pictures, they’re off the web, but they encapsulate the moments and are the visual ooh’s and aah’s elicited by chilled bliss on a humid summer day.

On to the food :

Kurmur, crunchy, fresh, crisp, in bowlfuls, with the drinks.

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Melon with proscuitto and a honey mustard vinaigrette. (The vinaigrette was part of the plan, but it didn’t get made).

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Here’s the recipe anyway – 4 tablespoons of your best olive oil, 2 tablespoons of red wine vinegar, 20ml runny honey, 1 1/2 teaspoons of wholegrain mustard and a pinch of salt – mixed and stirred and shaken. Got the recipe off the net and the pix were stunning.

A Curly Kale Salad with tomatoes, olives, cubed feta, a minced red onion, cherry tomatoes, thinly sliced red radishes and Japanese cucumber, sliced mushrooms – and for the kick – fresh betel leaves, minced. The whole lot gently tossed with olive oil, salt and pepper. And just a dash of apple cider vinegar. Pomegranate arils. Roasted sunflower seeds, scattered.

A word about the kale. A serendipitous discovery – this was organic, fresh, crunchy and wonderfully green. Home delivered by Ben of Sustenir Agriculture which practices urban farming in Singapore.

Urban farming, thus described : controlled environment agriculture : growing plants without ever exposing them to the outside world, using artificial lighting, exacting specific nutrients and controlling every aspect of the air and water environments … perfecting a plants habitat: giving them exactly what they need, when they need it. Their lack of exposure to the hazards of traditional field farming (insects, temperature changes, cleanliness and purity of water, parasites and inconsistent levels of sunlight) … ergo clean, healthy produce …

Yes, it tasted clean. And healthy. And fresh. And good, considering : kale is the king of healthy leafy greens, a widely regarded super-food that brings more nutrients to the table than any other green on the market. Rich in beta-carotenes, Vitamins K,C, A and calcium, consuming it raw, cooked or juiced will give you boundless energy. With the highest anti-carcinogenic properties of any salad, this is the mighty green that might just save us all!

Arabian Beef Kebabs

These were especially delicious, a new recipe.

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  • 1 kg minced beef
  • 3 eggs
  • 1/2 fresh cup coriander leaves
  • 1 cup fresh mint leaves
  • big onion, chopped fine
  • 3 cloves and 4 cardamom, and some cinnamon, blended
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • salt
  • 100g olive oil or butter
  • ginger garlic paste
  • 1 tsp freshly ground black peppercorns
  • 2 tbsp lime juice
  1. Mix all together well.
  2. Set aside for 30 to 45 minutes.
  3. Shape, pan fry.
  4. Garnish with mint and coriander leaves.

Pita wedges tossed with sea salt, olive oil and freshly minced rosemary.

Hummus and Baba Ghanoush.

Roast chicken with chunks of butternut squash and sweet potatoes. Smoked salmon with cucumber and soft cheese.

And dessert was Mango Fool with Lime and Toasted Coconut

A puree of Alfonso mangoes (in season), swirled with the zest and juice of half a lemon and Greek yoghurt, chilled, then spooned into ramekins and topped with toasted coconut flakes and sprinkled with black chia seeds. (Couldn’t find passion fruit which was part of the recipe – a drizzle of passion fruit seeds. Substituted with chia).

One did float on the bubbly a bit, which is why my photographs are less than par. Some pix borrowed off the web.

Murgh Methi Malai aka Chicken with Cream and Methi

This chicken dish was done in a very short time. The fresh fenugreek leaves made all the difference, I think, compared to the dried ones. Whatever the reason, this one is a winner.

  • 500g chicken breasts or thighs, cubed
  • 3 big onions, on the smaller side
  • 6 cloves garlic
  • 1 inch knob of ginger
  • 2 or 3 green chilies
  • 1 tbsp kasuri methi (dried fenugreek leaves) or a cup of chopped fresh leaves
  • 1 cup yoghurt, hung in muslin to get the thick curd
  • 1/2 cup cream
  • 1 tsp white pepper powder
  • 1 tsp garam masala powder
  • 1 bay leaf

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  1. Grind the onions, ginger, garlic and green chilies to a paste.
  2. Sputter the bay leaf in hot oil in a wok, add the ground mixture and keep stirring as you fry it over a medium flame till just brown.
  3. Add the chicken and saute for about 8 minutes, then add the yoghurt and a little warm water and cook for about 15 minutes or till done.
  4. Add the kasuri methi, pepper, garam masala and salt. Stir well, cook a bit more.
  5. Add the cream, swirl, and cook just a bit more.

Gosh, this was delish ! Went superbly with both naans and/or fragrant mint rice. Kudos to Mona, again.

A Beer Marinade for Chicken

Rooting around for something different, to marinate 3 chicken legs overnight for a quick lunch with a salad. Nothing much in the fridge, except the beer, and a few onions.

Came out pretty well, except tried to pan fry instead of grilling it and that didn’t cook the chicken, so turned everything into a pressure cooker and gave it a couple of minutes after the whistle.

That did the job and the marinade came out as a thick sauce which was pretty darn good.

IMG_0906Marinade

  • 1 big onion, chopped fine
  • parsley, chopped fine
  • few cloves garlic, minced
  • splash of olive oil
  • sea salt
  • cumin powder
  • chili flakes
  • a can of beer

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Spice Options

I can’t see myself making these, but found the idea appealing – freshly ground spice mixes for the occasion !

Found this in a magazine, as I do on the odd occasion I read magazines, usually in waiting rooms …

Caribbean Jerk (makes 2 tablespoons)

Use as a marinade mixed with a little honey and olive oil; brush on poultry before BBQ-ing.

jamaican-jerk-seasoning

 

  • 1 tbsp onion powder
  • 2 tsp dried thyme
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes

Mexican Seasoning (makes 1/4 cup)

Use to flavour burritos, tacos, fajitas, enchiladas, chili con carne, empanadas and soups … or sprinkle on corn chips.

picxelMMA

  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp crushed chili flakes
  • 1/2 tsp ground black pepper

Brazilian Tempero Baiano (makes 1/4 cup)

Use as a dry rub for meats, in marinades or to flavour soups, braises and seafood.

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  • 1 tbsp cumin seeds
  • 2 tsp dried parsley
  • 2 tsp dried oregano
  • 2 tsp ground turmeric
  • 2 tsp white peppercorns
  • 1 tsp crushed chili flakes

Cajun Mix (makes 1/2 cup)

Use as a dry rub or marinade for meats and seafood, or sprinkle on popcorn.

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  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp flaked sea salt
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp  ground black pepper

Moroccan ras el hanout (makes 2 tablespoons)

Use in marinades for meat, as a base for tagines and in rice pilafs, couscous or curries.

Ras-El-Hanout

  • 2 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp corander seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp cardamom seeds
  • 1/2 tsp hot paprika
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground allspice

Grind to a fine powder.

Pix off the net, recipes from a magazine, thanks to all.

A Celebratory Lunch with Friends & Family

They say a happy cook is the secret to a great meal …

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And what came out of that kitchen ?

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SONY DSCStarting with champagne and not necessarily in this order …

  • Vietnamese Beef Noodle Soup
  • A chili relish to spice it up
  • Indonesian Balado
  • Indonesian fried chicken, tempe and tahu
  • Lots and lots of basil and mint
  • White rice
  • Krupuk Udang (prawn crackers)
  • Dessert : Candil
  • Fruit : Mangosteens

The Vietnamese Beef Noodle Soup

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  • 3 or 4 star anise
  • 2 sticks cinnamon
  • 2 pods garlic
  • 2 medium sized onions
  • 1 kg sliced beef
  • 2 litres water
  • Salt and pepper
  • 1 packet meat balls (optional)
  • a slice of ginger

Boil all of the above, together, simmer on a medium flame. This is the base for the soup, none of the ingredients need to be removed.

If using glass noodles, immerse in boiling water and leave be for about a half hour. Drain before serving with the soup.

Serve separately as topping and garnish :

  • mint sprigs
  • Thai basil
  • coriander sprigs
  • strips of red capsicum
  • bean sprouts
  • spring onion, chopped

The chili relish

  • SONY DSC
  • Garlic, chopped fine
  • Chili padi (green and red), sliced (these are the local ‘fire’ chilies)
  • Fish sauce
  • Lemon juice

Proportions to taste – to suit your palate.

The Balado, with Brinjal

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A popular sambal or relish in Indonesia, the word balado means ‘with chilies’. This version is made with brinjals.

  •  2 long eggplants, sliced into 3 cm thick pieces

Soak these in salted water for about 10 minutes, half cook/fry in a little oil and keep aside.

For the milder ‘spice’ version, blend together the following (you can make it as spicy as you wish by increasing the quantity of the ingredients, especially the chilies) :

  • 2 chilies (mix the bird’s eye and the red chilies)
  • 8 cloves garlic
  • 6 shallots

 Fry the blended mixture and add to it

  • pounded lemon grass
  • 2 small tomatoes, sliced
  • 1 bay leaf
  • salt

Fry till most of the liquid has evaporated. Serve ladled on top of the brinjal and garnish with basil.

The Herbs

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The Chicken (Ayam Penyet), Tempe and Tahu

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1 kg chicken legs

Blend together the following :

  • 2 tbsp coriander seeds
  • 1 whole garlic pod
  • 8 shallots
  • 2″ fresh turmeric (kunyit)
  • 4 candlenuts (kemiri)

Mix this blended paste with

  • 3 bay leaves (daun salam)
  • 3 stalks lemon grass, pounded
  • 4 kaffir lime leaves
  • 1 slice ginger
  • the chicken legs
  • 500 ml water
  • Salt

Mix well, rubbing into the chicken, then cook, bringing to a boil and simmering for a half hour. Cool and refrigerate overnight.

For a medium-hot chili sambal, fry

  • 5 green chili padi
  • 2 big green chilis
  • 5 big red chilis
  • 5 pods garlic
  • 5 shallots
  • 1 big tomato
  • 1 tsp shrimp paste (belachan), optional

Roughly pound this mixture, add salt, keep aside.

Before serving, take out the chicken pieces and deep fry. Add cubes of tempe and tahu to the marinade and fry them.

Serve together with the chicken, chili sambal, cucumber and lettuce.

Prawn Crackers

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And the Dessert : Candil

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A kind of a porridge with glutinuous rice flour dumplings (candil) in a sauce of coconut milk and gula melaka or palm sugar.

For the Candil

  • 250 g white glutinous rice flour (tepung ketan)
  • 175 ml warm to hot water
  • 1/2 teaspoon salt

Mix the rice flour, salt and water, knead to a dough. Form little balls, keep aside.

For the Porridge

  • 900 ml water
  • 300 to 400 gms gula melaka or palm sugar
  • 4 pandan leaves

Mix all these in a pan, bring to a boil. Add the candil balls and cook till they float on the surface of the liquid. Remove from the heat, keep aside.

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For the Coconut Milk Sauce

  • 200 g rice flour
  • 200 ml coconut milk
  • 200 ml water
  • 2 pandan leaves

 Mix the rice flour, water and coconut milk and cook on a slow flame to a thick sauce, ensuring no lumps form. Then bring to a boil with the pandan leaves added, cook to a nice consistency and remove from the heat, keep aside.

To serve, ladle the coconut milk sauce into the dish, top with the candils and garnish with coconut milk.

Mangosteens

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As always, thank you Veron !

Photographs : Anita Thomas

Elizabeth’s & David’s Biryani in a Rice Cooker

Elizabeth kindly shared her biryani recipe – most interesting as the rice was cooked in coconut milk instead of water. It was utterly delish and needed no accompaniment other than a raita … perhaps not even that !

mint-leaves Pusa-Sella-Basmati-Rice

CoconutMilk saffron_strands

coriander

  • 2 cups basmati rice, cleaned
  • 2 ½ cups coconut milk ( use the ‘first’ milk and add water to dilute, or 1 to 1 1/2 cups of concentrate diluted to the specified amount)
  • 1 kg chicken, in pieces, skinned, cleaned
  • 3 to 4 tbsp ghee
  • ½ tsp turmeric powder / haldi
  • 1 tbsp chili powder
  • 1 stick cinnamon, broken into pieces
  • 3 star anise
  • 5 cloves
  • 3 bay leaves
  • 4 green chilies, seeded, slit
  • 4 big onions, sliced thin, separated
  • 2 tomatoes, chopped fine
  • 4 tbsp ginger garlic paste (from a 3” piece of ginger & 10 cloves garlic)
  • Handful mint leaves, chopped
  • Handful coriander leaves, chopped
  • 1 tbsp lemon juice (optional)
  • pinch of saffron (optional) in 1 tbsp water, kept aside
  • big onions, sliced thin and fried crisp                    )
  • chopped coriander                                                        )      for garnish
  • hard boiled eggs                                                             )
  1. Place rice in the rice cooker, add the coconut milk and set it aside to soak for 20 minutes.
  2. Heat ghee, add cinnamon, star anise, cloves and bay leaves, sauté for a minute.
  3. Add onions, green chili and a dash of salt, sauté till half cooked.
  4. Add ginger garlic paste, sauté 2 minutes, then add the tomatoes, mint, coriander and sauté all till soft.
  5. Add turmeric and chili powders, salt, continue sautéing for 2 minutes.
  6. Add the chicken, sauté for 3 minutes, then add half a cup of water and cook the chicken till half done, gravy thick.
  7. Add this mixture to rice, mix well, taste for salt. Cook till done.
  8. Sprinkle the saffron mixture and lime juice, fluff up the rice.
  9. Garnish and serve.

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All images borrowed from the net.

Elizabeth, David, thank you for this !

Veronica’s Chicken ‘Aroma’

Cutting calories and food portions gets  repetitive and boring : its the same old, same old with some slight variations, at least as far as I am concerned. Its a drag to explore new variations on 100 or 150g of chicken per meal, month in and month out. Veronica, who is a part of the how shall we cook the chicken today dilemma produced this absolutely delish dish, skewered and very lightly pan fried – from watching a TV program on Indonesian food.

Measurements are, as they say in India – andaz se – or as per your preferences – increase or lessen as you desire.

Boneless chicken breasts, cubed

Coriander powder

Cumin powder

Chili powder

Turmeric powder

Garlic, minced

Shallots, minced

Ginger, minced

Curry leaves

Salt

  • Marinate the chicken pieces in the coriander, cumin, chili and turmeric powders for at least an hour.
  • In a dash of oil, fry the onion, garlic and ginger till fragrant and just browned.
  • Add the chicken pieces and marinade, and a bit more oil, if necessary. Stir fry till just done.
  • Season with salt, add the curry leaves, give it another good stir and its ready to eat.