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Posts Tagged ‘Chicken’

Chicken Naga Masala

Ingredients:
  • 400g Chicken breast (Cubed)
  • 250g (half a large pot) Plain Yogurt
  • 1-2 tbsp Lime Juice (or lemon)
  • 1 tbsp Naga Masala Seasoning
  • 1 tsp Paprika
  • 1 tsp Salt
  • 3 tbsp Cooking Oil
  • 1 Large Onion
  • 2″ Piece Root Ginger (chopped)
  • 4 Garlic Cloves
  • 2 Red Chillies (Sliced)
  • 1 400g can chopped tomatoes
  • 1 tbsp Tomato Puree
  • 1 tsp Garam Masala
  • Fresh coriander & Lemon slices to Garnish

Method:

  • In a Bowl add the Chicken, yoghurt, Naga Masala, Paprika, Lime juice & Salt. Mix Well. Place in the fridge & marinate for at least 2 hours or over night for better results. (1x tbsp of Naga Masala seasoning will give you a HOT curry, just use 1-2 tsp for a milder taste)
  • Finely whiz the Onions, Garlic & Ginger in a food processor (Or chop finely if you dont have a processor) Put to one side.
  • Mix Tomatoes,tomato puree & Chillies. Again put to one side.
  • Empty the Chicken & Yorghurt mixture into a roasting tin & place under a hot grill until the chicken starts to brown on each side.
  • Heat the oil in a pan & add the Onion, garlic & ginger to the oil & fry on a medium heat until soft & golden. Stir frequently
  • add the Tomato chilli mixture, cover and cook for 10 mins.
  • add the grilled chicken & contents of the roasting tin into the pan, stir well. Cover & cook for a further 10 mins on a low heat. add a little water or more yogurt if the sauce is a little thick.
  • When Ready to serve sprinkle with the Garam Masala & garnish with the freshly chopped Coriander and serve with Rice or Naan bread. Decorate with lemon slices. Enjoy!

Serves 4

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Chicken Vindaloo

This recipe has been exclusively written for the Chilefoundry, a website that I write a monthly recipe for. It’s dedicated to ‘all things’ hot! Chillies sauces, recipes, spicy food, news & reviews can all be found over at The Chile Foundry 

Marinade Ingredients:

  • 1 tsp mixed white/brown mustard seed
  • 1 tsp cumin seed
  • 1 whole clove
  • 8 x Hot green chillies (Thai, finger, birds eye)

Grind these ingredients to a paste in a pestle & mortar. Put to one side.

Paste Ingredients:

  • 1 x large cooking Onion, roughly chopped
  • 20-25g fresh garlic
  • 10-15g fresh ginger
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • 2 tbsp cider vinegar
  • 1 tbsp water
  • A good grind of salt & pepper

Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.

Curry Ingredients:

  • 2 tbsp oil
  • 1 onion, sliced into half rings
  • 3 chicken breasts, cubed
  • 15-20 curry leaves
  • 2 tsp cayenne pepper
  • ½ cup (125ml) cider vinegar
  • A good pinch of salt
  • ½ tsp sugar
  • halved chilies & fresh coriander to decorate

Method:

  1. Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
  2. In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
  3. Pour in the paste you made earlier, stir & cook for a couple of minutes.
  4. Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
  5. Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
  6. Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.

Serve with rice or Naan bread & Enjoy!

Serves 4

Cooks tip: If the word ‘Vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habanero‘ or ‘Naga‘s

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  • 6 Skin-less Chicken Thighs (Boned & cut in pieces)
  • 3 tbs Oil
  • 1 tsp Cumin seeds
  • 12 curry leaves
  • 3 tsp Garlic & Ginger Paste
  • 2 medium Onions, finely chopped
  • 1 x 400g can of Chopped Tomatoes
  • 2 tbsp  Yogurt, lightly whisked
  • 4-5 heaped tbsp Methi (Fenugreek) leaves
  • 1½ tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1½ tsp Cumin powder
  • 1 tsp Chilli powder
  • 1 cup of water
  • Salt to taste
  • 2 tsp Garam Masala
  • freshly chopped Coriander leaves for garnish

Method:

  • In a blender, whizz the garlic & ginger with a little water to a paste or chop finely by hand.
  • Heat the oil in a pan, add cumin seeds for a moment, add the curry leaves & stir, now add the onions, salt, turmeric & fry for 5-10 mins until the onions are golden.
  • Add the Garlic & Ginger paste & fry for a couple of minutes, now add the cumin, coriander & chilli powder & mix.
  • Add the Chicken & stir, fry for about 5 mins or so, then add the tomatoes, water & bring to a boil, then simmer uncovered for 10-15 mins until the sauce thickens.
  • Add the yoghurt, Methi leaves & stir. Cover & simmer on a low heat for 10 mins then stir in the Garam Masala. Taste and adjust salt and chilli if necessary. Serve with rice or naan. Enjoy!

Serves 4

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Pineapple Chicken

  • 1 sml or ½ lrg Fresh Pineapple, peeled & chopped
  • 1 tbsp Butter & oil
  • 1 Onion, chopped
  • 3 Garlic Cloves, crushed
  • 30g Fresh Ginger, chopped
  • 2 Chicken Breasts, cubed
  • 4 tbsp Natural Yoghurt
  • 6 Peppercorns
  • 6 Cloves
  • 1 Black Cardamom Pod
  • ½ Fennel Seed
  • 1 tsp Cumin
  • 1 tsp Coriander
  • ½ Chilli powder
  • ½ Garam Masala
  • 1 tsp Curry Powder
  • Salt & Pepper to taste
  • Fresh Coriander to serve

Method:
  • In a Blender, whiz the Pineapple to juicy pulp & strain over a jug with a sieve. So the juice & pulp are separate and put to one side.
  • In a mortar & pestle, grind the peppercorns, cardamom, cloves & fennel seed, now remove the cardamom husk & add all the other spice ingredients, put to one side.
  • In a Pan/wok, melt the butter & oil on a medium heat and fry the onion, garlic & ginger until they have softened but NOT brown.
  • Add the Pineapple pulp to the pan and fry for a minute or two then add the spices from the Mortar & Pestle, giving it a good stir all the time.
  • Add the chicken to the pan, stir and cook for a further minute or two or until it has taken colour, then add the yoghurt and give the whole thing a good stir.
  • You should now have a thick yellowy curry, now add some or all of the reserved pineapple juice so you get the right consistency (I added all the juice). Bring back to the boil, then simmer for 10 mins. Add some chopped coriander & serve with rice or bread. Enjoy!
Serves 4
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  • 4 Chicken Thighs (Skinned)
  • 3 tbsp Oil
  • 1 tbsp Tamarind Paste
  • 2 Onions (Sliced)
  • 300ml Coconut Milk
  • Pinch of Salt
  • Chopped Fresh Coriander

For the Paste:

  • 6 Garlic Cloves
  • 10g Fresh Ginger
  • 4 Green Chillies (Deseeded)
  • 1 tbsp Flour
  • 1 tsp Coriander Seed
  • 1 tbsp Poppy Seeds
  • 1 tbsp Turmeric
  • 1 tsp Cumin
  • 100ml Coconut Milk

Method:

  • For the Coconut paste, put the Garlic,Ginger & Chillies and dry ingredients in a blender & whizz until ground, then add 100ml of Coconut milk & whizz again until you get a smoothish paste.
  • Heat the oil in a pan or wok & add then Onions and cook until soft & golden brown, then stir in the Coconut paste from your blender & cook for 3-4 mins, stiring often.
  • Add the Chicken & cook for 5 mins until lightly coloured, then add the salt and half of the Coconut milk, then turn down the heat & simmer for 15 mins, just so the Chicken is cooked.
  • Add the Tamarind paste & remaining Coconut milk, bring to a simmer & cook for 10 minutes more, add more liquid if required, Sprinkle with chopped coriander & serve with rice, naan or my Paratha. Enjoy!

Serves 4

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Green Garlic Chicken

Your probably more familar with ‘Thai Green Curry‘ but try this recipe & you’ll agree that this too is just as Fantastic.
  • 100g Fresh Coriander with Stalks
  • ½ Medium Onion
  • 2 Green finger Chillies, seeds removed
  • 10 Garlic Cloves
  • 20g fresh Ginger
  • 1 large Tomato, skinned & de-seeded
  • 8 black Peppercorns
  • 1tsp Coriander seed
  • 1tsp Cumin seed
  • 2 whole Cloves
  • ½tsp ground Cinnamon
  • 4 Cardamom pods
In a blender, whizz the above ingredients to make a thick green paste & set aside. reserving 10g coriander leaves.

  • 1tbsp Oil
  • ½ Medium Onion
  • 400g Chicken Breast, cubed
  • 4tbsp Natural Yoghurt
  • ½tsp Garam Masala
  • 2tsp Lemon juice
  • 40g Butter
  • 200ml Water
  • Salt, to taste
  • 1tbsp Lime juice

Method:

  • Mix 2 tbsp of yoghurt with the Garam masala, small pinch of salt, lemon juice & the cubed Chicken breast. Place in the fridge & allow to marinate for at least 2 hours.
  • Heat the oil in a pan or wok & fry the sliced onion until soft. Add your green paste from your blender & cook for about 10 minutes, stirring often, add a splash of water if necessary.
  • Now add the butter, when melted stir in your marinated chicken along with the yoghurt mixture, stir & cook for about 5 mins or until the chicken has colour. Now add the water & a pinch of salt, bring to the boil, cover and simmer on a low heat for 20 minutes.
  • Stir in the other 2tbps of yoghurt & 2 mins before serving, add the lime juice & serve with Basmati, Lemon rice or Paratha or Naan. Enjoy!

Serves 4

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Step 1: Marinade
  • 2-3 Chicken Breasts (Cubed)
  • 1 tbsp Lemon Juice
  • 1 tsp Chilli Powder
  • 1/2 tsp Salt
  • 6 Cloves
  • 8 Pepper Corns
  • 1 tsp Cinnamon
  • 2 Bay Leaves
  • 1 tbsp Flaked Almonds
  • 1 heaped tsp Coriander
  • 1 tsp Cumin
  • 1/4 tsp Tumeric
  • 1 Garlic Clove
  • 1 tbsp Tomato Puree
  • 1 Cup Natural Yoghurt
Place the Chicken in a bowl & add the Lemon Juice, chilli powder, salt & mix well. Cover and place in the fridge. Then heat a frying pan & dry fry the cloves, peppercorns, cinnamon, bay leaves & Almonds for 2 mins until fragrant. Allow to cool then whizz in a blender adding the coriander, cumin & Tumeric. Mix the spice mixture with the Chicken that’s in the fridge, then fold in the Tomato puree & yoghurt. Re-cover with Clingfilm & place back in the fridge for at least 2 hours or the longer the better.

Step 2: The Sauce
  • 2 Onions (Chopped)
  • 2″ piece of fresh Ginger (Grated)
  • 5 Garlic Cloves (Crushed)
  • 2 tbsp Fenugreek leaves
  • 1 tbsp Curry leaves
  • 400g Tin Chopped Tomatoes
  • 1 heaped tbsp Tomato puree
  • 1/2 tsp Garam Masala
  • 1/2 tsp Salt
  • 1/2 tsp Paprika
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Salt
  • 1 tsp Sugar
Heat a frying pan or wok & add the Onion, Garlic & Ginger. Cook until softened then add the Fenugreek & Curry leaves, fry for another minute then add the Tin Tomatoes, puree, Garam Masala, Paprika, Sugar, Chilli Powder & Salt. Stir & simmer for 2 mins. Allow to cool, then whizz this mixture in a blender until a smooth paste is achieved & set aside.
Step 3: Bringing it together
  • 60g Butter
  • 100ml Single Cream
  • Fresh Coriander

Heat your pan/wok on a medium heat and add the butter, when the butter is melted and add the chicken along with all of the yoghurt mix, cook for 5 mins stirring frequently. Now with a slotted spoon remove the chicken & continue cook the yoghurt mixture until it thickens slightly, add the tomato base mixture that you set aside earlier & then toss the chicken pieces back in. Cover & simmer for 15 mins. Stir in the cream, sprinkle with fresh coriander. Serve with rice or naan. Enjoy!

Serves 4

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