Chicken and Vegetable Curry

Chicken and Vegetable Curry

Ingredients

Chicken -1 whole cut into 22 pieces
Carrots-2 Diced
Potatoes-2 Cubed
Zucchini-1 Cubed
Turnips-1 Cubed
Green Beans-1 handful trimmed and cut into 1/2 " pieces

Onions-1 minced
Garlic-4 cloves crushed
Ginger-1" minced
Green Chili-1(optional)
Tomato-1 chopped
Curry Leaves-few
Cilantro for garnish

Whole Spices

Cinnamon-1
Cloves-2
Cardamom-2
Star Anise-1
Bay leaves-2
Fennel-1/4 tsp

Oil
Salt to taste

Curry powders

Turmeric Powder-1/4 tsp
Cumin Powder-1/2 tsp
Chili Powder-1 tsp(depending on your spice level)
Meat Masala-1 tsp

Coconut Powder- 4 tbs mixed with 1 cup of water

Directions

Chop and /or  dice all the vegetables

Wash the chicken marinate with some turmeric powder and salt,keep it aside

 Heat a wide pan, add 2-3 tbs oil add the whole spices wait for it to sputter then add the onions followed by the curry leaves,ginger,garlic and chili,saute for a couple of minutes making sure it does not burn.

Now add the curry powders with 2 -3 tablespoons of water fry till oil separates.

Add the marinated chicken,tomatoes salt to taste and cover with a tight lid steam cook for 20 minutes.

Add the cut vegetables,see if there is enough water from the chicken if not pour about 1/2 cup of water,cover - cook till done another 20 minutes approximately.

Check for spice level,salt and add the coconut milk simmer for another 5 minutes.

Very tasty Chicken Curry with Vegetables  is ready.

Kid's will enjoy this one pot dish serve with some Rice Pilaf or just over plain hot Rice.

Chettinad Chicken Kurma

Chettinad Chicken Kurma




Ingredients


 1 Chicken  cut into small pieces
Onions-1 
Tomatoes-2
Curry leaves
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Salt to taste
1/2 grated coconut ground to a smooth paste
Ginger and Garlic paste -2 tsp
Green Chili-1or 2
Oil to fry

Whole spices to grind to a paste

Cardamon-2 
Cloves-2
Cinnamon stick -1
Poppy seeds-1/2 tsp
Pepper -1 tsp
Cumin 3/4 tsp
Fennel 3/4 tsp
Red chili 2 or 3

Dry roast the above ingredients and grind to a smooth paste ,set it aside.

In a frying pan saute the onions till golden brown,add the curry leaves,green chili,ginger and garlic paste fry till the raw smell disappears,then add the chopped tomatoes and turmeric powder and the ground Chettinad masala,coriander powder and fry till you see the oil separates.

Add the cleaned, washed chicken to the masala fry for a few minutes,add salt then let it simmer for another 15 minutes till the water evaporates now add the coconut paste and enough water to make the curry simmer for another 10 minutes.

Very tasty chettinad chicken kurma is ready to be served with some white rice or steamed Idly! 

Garnish with lots of curry leaves and cilantro leaves!  

Adding a squeeze of lime will add to the flavor also adjust the spice level by adding more red chili. 

Quick Chicken Curry

Quick Chicken Curry

Ingredients

Boneless or bone in chicken pieces 2 lbs
Potatoes 2 cubed
Onions 1 diced
Tomato 2 chopped
Ginger 1" minced
Garlic  6 cloves minced
Green Chile 3 de - seeded and slit
Curry leaves
Coriander leaves 1/2 bunch

Few Whole garam masala(cinnamon,cloves,cardamom,bay leaves,star anise)
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp


Maggie Coconut Powder 3-4 tbs mixed with a little water
Juice of 1 lime
Salt to taste
Oil to fry

Directions

Wash the chicken and  marinate with some salt and turmeric powder, keep it aside.

In a non stick pan add  2 tbs oil add the whole  garam masalas and wait for it to sputter then add the chopped onions fry till transparent,then add the minced ginger and garlic followed by the green chili fry for a couple of minutes.

Now add the masala powders fry for a minute or more then add  the chicken  stir till the masala gets well coated on all the pieces of chicken.

Time for the tomatoes and potatoes to be tossed in along with a handful of curry  leaves.Cover with a tight lid let it simmer for about 15 minutes remove the lid add  the coconut powder mixed with some water about a cup and bring to boil and let the curry simmer for another 15 minutes till it all comes together.Finally add the lime juice and garnish lavishly with the chopped coriander leaves.

Quick Chicken curry ready to be served with some hot Rice or warm Roti's!

 

Drumstick and Shrimp Curry

Drumstick and shrimp curry


Ingredients

Drumstick- 12- pieces(2" long)
Shrimp- 2 lbs
Half ripe Mango-1
Onions- 2
Ginger and Garlic paste-2 tsp
Green Chili-4(approx)
Fennel seed-1/4 tsp


Spice Powders
Chili Powder- 1 tsp
Turmeric Powder - 1/2 tsp
Coriander powder-2 tsp

Final Tempering
Oil- 2 tsp
Mustard seeds-1/4 tsp
Curry leaves few

Grind to paste
Shredded coconut -1/2 cup
Poppy seed -1 tsp
Fennel seed-1 tsp

Juice of 1 Lime-extract
Water
Salt to taste
Oil to fry

Directions to make the Curry

• In a  wok or an iron kadai add oil  whole fennel seeds ,chopped onions wait for the onions to brown.
• Then add the ground ginger and garlic paste,green chili  to it,fry for a couple of minutes wait till the raw smell disappears.
•  To this add the turmeric,chili and coriander powders  add a few teaspoons of water cook till u see the oil separate.
• I use frozen drumstick wash and soak them in hot water ,cube the mango add it to the masala add salt and enough water to cook approximately 7-10 minutes.
• Then add the cleaned and deveined shrimp to it,check for salt close the lid and cook for another 10 minutes.  
• Half way through the cooking time add the ground coconut (fresh or frozen) .
• Finally temper some mustard and curry leaves in a small pan and stir it into the curry.
• Tasty shrimp and Drumstick curry served with some white or brown rice .