Ingredients

Chicken – 850 gm cut into pieces

Potatoes – 4 medium, each cut into 4 pieces

Onions – 2 sliced

Green chillies – 2 slit

Curry leaves – 2 sprigs

Ginger garlic paste – 2 tsp

Chicken masala – 2 tsp

Pepper powder – 1 tsp

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Cumin powder – 1/4 tsp

Garam masala – 1/2 tsp

Tomato paste – 3 tbsp

Soya sauce – 2 tbsp

Water – 1 1/2 cups

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a pressure cooker and fry onions, green chillies and curry leaves till the onions turn light brown.  Add ginger garlic paste and fry till the raw smell goes.  Add the spice powders and a little water, and fry on a low flame till the aroma comes out.  Add tomato paste, water and salt.  Mix well and add chicken pieces and potatoes.  Mix well and close the lid.  Cook for 5 minutes on a low flame after the first whistle.  Allow it to cool.  Open the lid and add soya sauce.  Mix well and allow the curry to simmer for 5 minutes.  Yummy ‘Soya Sauce Chicken Curry’ is ready to be served.  It goes well with rice, porotta, chapathi, bread, dosa and idiyappam.  Cheers!

Ingredients

Thai Jasmine rice/ Jeera Samba rice – 2 cups

Water – 3 cups

Boneless chicken – 200 gm

Water – 1 1/2 cups

Garlic – 1 big finely minced

Onions – 2 medium chopped

Carrots – 2 medium chopped

Beans – 100 gm chopped

Capsicum – 1 chopped

Leeks – 1 chopped

Spring onions – 1 cup chopped

Eggs – 3

Soya sauce – 3 tsp

Pepper powder – 1/2 tsp

Aginomotto/ MSG – 1/4 tsp (optional)

Sugar – 1/4 tsp

Salt – to taste

Oil – 3 tbsp

Method

Pour 3 cups of water into a rice cooker and add washed rice and salt.  Cook till done.  Allow the rice to cool.  Cook the chicken pieces in 1 1/2 cups of water, adding a little bit of salt.  Take them out of the broth and allow to cool.  Chop them into 2″ pieces.  Keep aside the broth.  In a large non-stick pan, heat oil and add finely minced garlic.  Fry till the aroma comes out.  Add the onions and fry till light brown.  Now add carrots, beans, capsicum and leeks.  Fry for a minute and add 1/2 cup of chicken broth.  Cook on a high flame till the vegetables absorb the broth.  Add the chicken pieces, pepper powder and salt.  Fry for a minute.  Make a well in the middle and add beaten eggs.  Stir fry the eggs and then fry it along with the vegetables and chicken.  Now add the rice, soya sauce, sugar and aginomotto.  Fry on a high flame for about 2 minutes and switch off the flame.  Enjoy!!!

I served this delicious ‘Chicken Fried Rice’ with Chilly Chicken. 

Ingredients

Chicken – 1/2 kg cut into pieces

Mushrooms – 1 cup quartered

Onion – 1 chopped

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Bird’s eye chillies – 3 slit

Curry leaves – 2 sprigs

Tomatoes – 2 medium chopped

Chicken masala – 3 tsp

Pepper powder – 1 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1 tsp

Coconut cream -4 tbsp

Water – 1 cup

Vinegar – 2 tsp

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a non-stick pan and add onions, ginger, garlic, bird’s eye chillies and curry leaves.  Fry till the onions turn light brown in color.  Add the tomatoes and fry till oil separates.  Now add all the spice powders and fry till the aroma comes out.  Pour one cup of water into the pan and add the chicken pieces, salt and vinegar.  Mix well and cover with a lid.  Cook on a medium flame till 3/4th done.  Open the lid and add the mushrooms.  Stir and cook covered till done.  When the gravy is thick, add the coconut cream and mix well.  When it is about to boil, switch off the flame.  Serve delicious ‘Chicken and Mushroom Curry’ with rice, chapathis or bread.

I am sending yummy ‘Chicken and Mushroom Curry’ to Padma for the event “Cooking with Seeds – Pepper” which was started by Priya.

Ingredients

Chicken – 1 kg cut into pieces

Onions – 2 big chopped

Ginger garlic paste – 1 tbsp

Green chillies – 3 slit

Curry leaves – 3 sprigs

Tomato paste – 4 tbsp

Maggi coconut milk powder – 3/4 cup

Chicken masala – 2 tsp

Coriander powder – 2 tsp

Pepper powder – 1/2 tsp

Chilly powder – 2 tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Perumjeerakam/Aniseed powder – 1/4 tsp

Jeera/Cumin seed powder – 1/4 tsp

Water – 3 cups

Salt – to taste

Mustard seeds – 1 tsp

Oil – 2 tbsp

Method

In a small non-stick pan, mix together coconut milk powder and all the spice powders.  Dry roast it on a very low flame till the mixture is golden brown in color.  Stir continuously during the process.  Allow the mixture to cool.  Heat oil in a pan and splutter mustard seeds.  Add onions, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add the ginger garlic paste and fry on a low flame till the aroma comes out.  Add the tomato paste and fry for a minute.  Now add the roasted coconut -spice powder mixture.  Add 1/4 cup of water and fry well.  Pour 3 cups of water and add the chicken pieces and salt.  Mix well and cook covered till done.  Stir in between.  Switch off the flame when the gravy is thick.  Lip-smacking ‘Varutharacha Kozhi Curry’ can be served with rice, appam, puttu, idiyappam, rotis, dosa or bread.  Enjoy with your loved ones!!!

Use coconut oil to bring in more flavor.

In the traditional method, grated coconut is dry roasted along with whole spices and ground to a paste.  I have made it into a simple recipe by using all the powders.

Similarly, use two chopped tomatoes, ginger and garlic instead of pastes to bring in the authentic taste.

‘Varutharacha Kozhi Curry’ is off to Priya for the event “Healing Foods – Onions” which was started by Siri.

My daughter came home today after three years of study in Singapore.  It was really a joyous occasion for the whole family!  To celebrate the day, I made this delicious Kerala style ‘Chicken Biriyani’.  I made the Biriyani in the simplest way possible since I had very little time after coming back from the airport.  Hope it will be of use to many of you who would like to make the yummiest Chicken Biriyani within no time!

Ingredients

Chicken – 1.25 kg cut into pieces

Curd – 2 cups

Turmeric powder – 1 tsp

Salt – to taste

Onions – 3 big sliced

Ginger – 4″ piece

Garlic – 5 big

Green chillies – 15

Tomatoes – 6 chopped

Coriander powder – 2 tsp

Garam masala – 2 tsp

Coriander leaves – 1 cup chopped

Mint leaves – 1 cup chopped

Oil – 3 tbsp

For the Rice

Basmati Rice – 4 cups

Water – 5 1/2 cups

Cardamom – 8

Cloves – 10

Cinnamon – 4

Bay leaves – 4

Ghee – 3 tsp

Salt – to taste

For Garnishing

Onions – 3 big sliced

Cashew nuts – 2 tbsp

Kismis/ Golden raisins – 2 tbsp

Oil – for frying

Milk – 1/4 cup

Rose essence – 1 tsp

Saffron essence – 1 tsp

Pineapple essence – 1 tsp

Lemon yellow color – 1 tsp

Method

Marinate the chicken pieces with curd, turmeric powder and salt.  Keep aside.  Crush the ginger, garlic and green chillies together in a grinder.  Heat oil in a non-stick pan and fry the onions till light brown.  Add the crushed mixture and fry till the raw smell goes.  Add the tomatoes and fry till oil separates. Add coriander powder and garam masala.  Fry for a minute and add chopped coriander and mint leaves.  Now add the marinated chicken pieces and mix well.  Do not add any water.Close with a lid and cook till done.  Stir in between.  Open the lid and evaporate excess water till the gravy is really thick.

Wash and soak the rice in water for 20 minutes.  Pour 5 1/2 cups of water into a rice cooker.  Drain and add the rice into it.  Also add whole spices, ghee and salt to taste.  Cook till done.  Keep the lid open after cooking.

Fry the onions, cashew nuts and raisins in oil till golden brown.

Take 1/4 cup of milk and add all the essences and color.  Mix well.

Layer the cooked rice on top of the chicken mixture, garnish with fried onions, nuts and raisins.  Sprinkle the milk mixture on top of it.  Close with a tight lid and keep it on a low flame for 20 minutes.  Switch off the flame and allow the biriyani to sit for another 15 minutes before serving.

Layering can also be done in the rice cooker.  Put it in the cooking mode and cook till done.

Or layer the biriyani in a microwavable dish and cook on high for 5 minutes.

Use rose water, saffron strands and pineapple, if available.

Cheers!!!

Wish You All A Very Happy Easter!

Ingredients

Chicken Breast – 850 gm cut into small pieces

Onions – 2 diced

Green Capsicum – 1 diced

Ginger – 2 tbsp finely chopped

Garlic – 2 tbsp finely chopped

Green chillies – 5 cut slantwise

Celery – 2 tbsp chopped

Water – 1 cup

Corn flour – 3 tsp

Pepper powder – 1/2 tsp

Orange red color – 1/4 tsp

Soya sauce – 3 tbsp

Tomato sauce – 3 tbsp

Vinegar – 2 tbsp

Sugar – 1 tsp

Salt – to taste

Aginomotto/ MSG – 1/4 tsp

Spring onions – 2 tbsp chopped

Oil – 2 tbsp

Oil – for frying

For the Marinade

Egg – 1

Soya sauce – 1 tsp

Pepper powder – 1/2 tsp

All purpose flour/ Maida – 3 tbsp

Corn flour – 2 tbsp

Salt – to taste

Method

Marinate the chicken pieces with egg, soya sauce, pepper powder, all purpose flour, corn flour and salt for 15 minutes.  Heat oil in a skillet and fry the chicken pieces till they turn golden brown.  Keep aside.  Heat oil in a non-stick pan and add ginger and garlic.  Fry till they are light brown.  Add onions, capsicum, green chillies and celery.  Saute till the onions turn pink.  Lower the heat and add pepper powder, soya sauce, tomato sauce, vinegar, sugar and salt.  (Be careful while adding the salt since the sauces and aginomotto have salt in them).  Mix the corn flour and orange red color with water and pour into the pan.  When it boils, add the fried chicken pieces and mix well.  Stir -fry for a minute so that the chicken pieces are well coated with the mixture.  Garnish with spring onions.  Serve yummy ‘Chilly Chicken’ with fried rice, noodles, steamed rice or rotis.  Enjoy with your loved ones!

My family loves Thai food!  ‘Thai Red Chicken Curry’ with steamed rice is a favourite among them.  It is a delicious and nutritious curry…you will simply love it!

I am sending ‘Thai Red Chicken Curry’ to Shama for “Family’s Favourite Food Event”

Ingredients

Chicken – 1/2 kg cut into pieces

Thai red curry paste – 3 tbsp

Coconut milk – 1/4 cup

Garlic – 1 tbsp chopped

Potato – 1 diced

Onion – 1 diced

Carrot – 1 diced

Red capsicum – 1/2 diced

Yellow capsicum – 1/2 died

Mushrooms – 6 quartered

Lemon grass – 1 stem chopped

Kaffir lime leaves – 3 cut into strips

Coconut milk – 1 cup

Palm sugar – 2 tsp

Fish sauce – 2 tbsp

Salt – to taste

Bird’s eye chillies – 4 slit

Basil leaves – 10

Method

Heat a non-stick pan and add garlic and red curry paste.  Saute for a few seconds and add 1/4 cup of coconut milk.  Boil till oil separates from the paste and becomes a thick paste.  Now add 1 cup of coconut milk, chicken pieces, potatoes, onions, carrots, lemon grass, kaffir lime leaves and salt.  Mix well and cook till 3/4th done.  Open the lid and add mushrooms, red and yellow capsicum, palm sugar and fish sauce.  Cook covered till done.  Add the basil leaves and mix well.  Garnish with Bird’s eye chillies.  Serve delicious ‘Thai Red Chicken Curry’ with hot rice and enjoy with your loved ones!!!

Ingredients

Chicken – 1 kg cut into small pieces

Onions – 2 sliced

Ginger – 2″ piece chopped

Garlic – 4 chopped

Green chillies – 4 slit

Curry leaves – 2 sprigs

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Pepper powder – 2 tsp

Vinegar – 2 tbsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add turmeric powder and garam masala. Then add the chicken pieces, vinegar, salt and water.  Mix well and cook covered till done.  Open the lid and add pepper powder.  Mix well and simmer for another 2 minutes till the gravy is thick.  Lip-smacking ‘Pepper Chicken’ is ready to be served!

This quick and easy ‘Pepper Chicken’ goes well with rice, chapathi, bread, appam or idiyappam.  Enjoy!

Award

My friend Sarah has passed on this beautiful award.  Thanks a lot dear for remembering me!

I would like to share this award with Asha, Cynthia, Finla, Priya, Padma and Raks.

Ingredients

Chicken – 1 kg cut into pieces

Onions – 2 chopped

Ginger garlic paste – 2 tbsp

Tomatoes – 2 chopped

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Coriander leaves – 1 tbsp chopped

For the Paste

Grated coconut – 1 cup

Dry red chillies – 6

Peppercorns – 1/2 tsp

Poppy seeds/ Khus khus- 2 tsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Fennel seeds/ Perumjeerakam – 1 tsp

Cinnamon – 4 ” piece

Cloves – 4

Cardamom – 1

Method

Heat a little oil in a pan and roast the grated coconut till light brown.  Add rest of the ingredients and roast till aroma comes out.  Allow it to cool and grind to a paste.  Heat oil in a pan and fry onions till golden brown.  Add ginger garlic paste and fry for a minute.  Add turmeric powder, tomatoes, curry leaves and salt.  Fry till oil separates.  Now add the ground masala, water and the chicken pieces.  Mix well, cover and cook till done. Stir in between.  When the gravy is thick, switch off the flame.  Garnish with chopped coriander leaves.  Serve delicious ‘Chicken Chettinad’ with rice, roti, idli, dosa or bread.  Enjoy with your friends and family!

Barbecue Chicken is something my kids love for dinner…!  It is a simple and delicious chicken dish which is also healthy because of the use of very little oil in the preparation!  Here I am posting my recipe for Barbecue Chicken.

Yummy Barbecue Chicken is off to Radhika for the “Food for 7 Stages of Life – Kids Special Event” which is co-hosted by Sudheshna

Ingredients

Chicken thighs and legs – 1 kg

Ginger garlic paste – 1 tbsp

Pepper powder – 1 tsp

Barbecue sauce  – 5 tbsp

Honey – 1 tbsp

Vinegar – 2 tbsp

Salt – to taste

Olive oil – 1 tbsp

Method

Clean the chicken pieces and squeeze them to remove excess water.  Make deep cuts on the chicken pieces.  Add ginger garlic paste, pepper powder, barbecue sauce, honey, vinegar, olive oil and salt to the chicken pieces and mix well.  Marinate the chicken pieces overnight or alt least for 4 hrs.  Preheat the grill for 10 minutes.  Smear a tsp of oil on to a flat non- stick baking tray and arrange the chicken pieces on it.  Grill the chicken for 20 minutes on one side.  Take out the tray and pour the juices from the tray on to the pieces.  Turn the chicken pieces and grill for another 20 minutes.  Take out the tray and pour the juices from the sides of the tray on to the chicken pieces.  Grill for another 5 to 10 minutes.  Arrange the chicken pieces on a bed of cabbage leaves and pour the left over gravy on top of the pieces.  Serve hot with any bread of your choice and steamed vegetables.  Enjoy with your kids!