Simple and Delicious !

Ingredients
Chicken 1/2 kg small pieces
garlic paste 1 tsp
ginger paste 1 tsp
ginger chopped 1 " piece
onions 2
tomato 1
soya sauce 2 Tbsp
fish sauce 1 tsp optional
pepper powder 3 tsp
green chillies 2 or 3 slit
chopped celery 1 Tbsp optional
turmeric powder 1/4 tsp
cardamom 1
cloves 2
cinnamon stick 1 " piece
cornflower 1 Tbsp
coriander leaves chopped few
water 1/2 cup
oil
salt



Method
Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.
Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water. When it is cooked remove chicken pieces and keep aside.
Add corn flour to the water remained (broth) after cooking chicken.
Heat oil. Saute onion until semi transparent. Add green chillies and chopped ginger and saute until lthe aroma spreads. Add tomato, celery, crushed spices , pepper powder and enough salt. Saute well and add chicken pieces and the broth mixed with cornflour. Stir well until it is thick. Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves, chopped spring onion etc.
Restaurant ginger chicken has much darker color than this home made preparation. I used light soya sauce for preparing this.

See the chilly chicken recipe

Palak / Spinach chicken curry / Green Chicken Curry
chicken 1/2 kg
palak 1/2 bunch
coriander leaves chopped 1/2 cup
green chilly 2
curd 1 tablespoon
turmeric powder 1/2 teaspoon
coriander powder 2 teaspoons
pepper powder 2 teaspoons or as desired
garam masala 1/2 tea spoon
onion 2
garlic paste 1 teaspoon
ginger paste 1 teaspoon
salt
oil



Boil water.Remove from fire. Place palak leaves in this and keep for two or three minutes till it is cooked.Drain and fill the vessel with cold water and wait for two minutes. (We do this just to retain the green color of the leaves.)
Take the leaves out and grind them into a fine paste.
Heat oil, saute chopped onion till golden brown. Add garlic ginger paste and saute for few seconds. Then add chicken, all the powders, slit green chillies,salt , coriander leaves and curd..Use 1/2 cup or more water for cooking. Cook until the chicken is done. Then add ground palak paste. Keep on a low flame, boil, remove from fire.After adding palak paste boiling too much may change the green color of the curry.

Ingredients and Method
chicken 1 kg
onion 4
tomato 4
red chilly powder 4 teaspoons
coriander powder 3 teaspoons
turmeric powder 1 teaspoons
garam masala powder 1 teaspoon
garlic cloves 7
ginger 1 inch piece
curry leaves few
coriander leaves chopped few
oil 4 tb spoon
salt

For grinding,
red chillies 2
fennel seeds 1 teaspoon
poppy seeds 2 teaspoons
bengal gram / pottukadala 1 table spoon
coconut grated 1 handful
oil 1 teaspoon

In oil fry red chillies, fennel seeds, poppy seeds, Bengal gram / pottu kadala and coconut to a golden brown color and then grind to a fine paste.



Grind garlic and ginger to a fine paste.

Heat oil. When the oil becomes hot add chopped onion and fry for a few minutes until it changes into a light brown colour.

Then add tomatoes which are finely chopped with ginger paste, garlic paste, turmeric powder, coriander powder, chilli powder and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface.

Add the pieces of chicken ,ground paste and enough salt with 1 cup of water.

Cook on medium fire until the chicken is well cooked.

Garnish with coriander leaves and curry leaves.This is a very thick gravy.

I followed the Chettinaadu Chicken Curry recipe of Mrs. Mano Saminathan. Since the amount of chilli is high in the original recipe, I changed it to Kashmiri chilli powder, following Mrs.Mano's suggestions. Mrs. Mano Saminathan is an expert in cooking various dishes and has an experience of forty years in this field. She hails from the famous Thanjavur City of Tamil Nadu. Mrs. Mano , lives in Sharjah with her family, runs the South Indian restuarant "Saffire".

Ingredients
Chicken half kg
Onion two medium size
Tomato one small
Green chilly two
Pepper powder two teaspoon
Coriander powder two teaspoon
Turmeric half teaspoon
Garlic seven cloves
Ginger one inch piece
Garam masala 1/2 teaspoon
Cashew nuts four
Coconut grated half cup
Coriander leaves chopped half cup
Salt
Oil one table spoon
Vinegar one table spoon



How to prepare
Grind garlic, ginger and green chilly together.
Cook chicken with all powders, garlic ginger green chilly paste and salt.
Add water only if needed for cooking.
Cook till its done.
Blend coconut with cashew nuts and enough water to make thick solution.
Heat oil , sauté chopped onions till transparent.
Add tomato in to it.
Stir for a while.
Add vinegar, and stir.
Then add the cooked chicken and coriander leaves into this.
Mix well.
Then pour the blended solution into it.
Cover and cook on a low flame till oil separates.
Sprinkle little garam masala(extra) over it.
Remove from fire.
Have with chapatti or puri.


See Egg Korma Recipe here

Ingredients and method

Ingredients and Method of preparation

Again with the recipe of Mrs. Mano Saminathan.

This recipe is from Kairali TV fame Mrs.Lakshmi Nair's Magic Oven. Though this chicken fry doesn't have the exact taste of real KFC, it is a hit among kids.

Ingredients
Chicken – 1 kg (Leg OR Breast pieces)
Ginger paste- 1 tbsp
Garlic Paste – 1 tbsp
Soya sauce – 1 tbsp
Chilli sauce – 1 tbsp
Tomato sauce – 1 tbsp
Pepper powder – 1 tsp
Salt – 1 – 1 ½ tsp
Water – 1 ½ cup

For the Batter :
Maida – 1 ½ cup
Egg – 1 no
Turmeric powder – ½ tsp
Water – 2 cup
Pepper powder – ½ tsp
Salt
For Coating:Bread crumbs

For corn starch:Corn flour – 2 tbsp
water - 1/4 cup

Oil for deep frying

How to prepare
Heat a kadai and add the chicken pieces, tomato sauce,soya sauce, chilly sauce, garlic & ginger pastes,pepper powder and salt.
Mix well.
Add water, cover and cook for approx. 10 minutes (till the chicken is 3/4 th cooked).
Put off the stove and remove chicken pieces and keep aside the stock.
In another bowl make a batter of maida, salt, pepper powder, haldi(turmeric), beaten egg and water .
Mix with hand for a loose batter.
Take breadcrumbs in another plate.
Dip the chicken pieces in the batter and then roll it on breadcrumbs till well coated.
Deep fry the chicken pieces till crisp and golden brown.
THE KFC IS READY.

In another pan heat the stock again, when boiling reduce flame and add the corn starch (add ¼ cup water to 2tbsp of corn flour).
Stir well.

Use this stock as the gravy and serve it in a bowl separately.
The stock is very tasty so instead of discarding the same can be used as a gravy or soup and can be served along with the fried chicken and may be toasted bread.

Ingredients and method

15)Pour this into the curry.

Actually, this curry will have a dark brown color. Here the difference in colors is because of the difference of the coriander powder used for cooking. The first two pictures of the curry is cooked with home made coriander powder and the last one is with ready made powder.










Bloggers who tried out this dish.

Jeena
Sona