Recipe… Chicken Chilli Dry Fry

Chicken Chilli Dry Fry Low Res

Chicken Chicken Dry Fry
Serves 2-3 as a starter

This is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.

 

What you need
• 2 Tbls cornflour
• 6 tsp soy sauce
• 150gm chicken breast, cut into bite-size chunks
• 3 Tbls oil
• 1 small onion, roughly chopped
• 1/2 green pepper
• 1-3 green chillies (to your taste), chopped
• 1 tsp ground black pepper
• 1/2 tsp red chilli flakes
• 1 tomato roughly, chopped
• 2 spring onions chopped
• a small handful of coriander, chopped

How you cook it
1. Mix the cornflour with 4 tsp of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes.

Chicken Chilli Dry Fry Step 1
Step 1a: Mix cornflour with soy sauce.
Chicken Chilli Dry Fry Step 2
Step 1b: Marinate chicken

2. Heat oil to a medium-hot heat.
3. Fry the chicken until all the pieces are sealed (about 2-3 minutes), then set aside.

Chicken Chilli Dry Fry Step 3 Low Res
Step 3: Seal the chicken pieces

 

4. Add the green peppers to the pan and stir-fry until they start to soften (about 3-4 minutes).
5. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2-3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.

Chicken Chilli Dry Fry Step 4 Low Res
Step 4 and 5: Fry the peppers, onions and chillies

6. Add the other 2 tsps of soya sauce and mix in well.
7. Add in the tomatoes and chicken and stir-fry until the chicken is cooked.

Chicken Chilli Dry Fry Step 5 Low Res
Step 6 and 7: Add the remaining ingredients and return the chicken to pan until cooked through.

8. Garnish with spring onion and coriander and serve (this dish is best served fresh).


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

 

 

Recipe… Handi Chicken

Handi Chicken.jpg

Handi Chicken
Serves 4

What you need
• 3 tsp ghee
• 1 tsp cumin seeds
• 1 tsp coriander seeds crushed
• 3 whole chillies
• 3 onions sliced
• 2 tsp ginger paste
• 5 cloves garlic finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp dried fenugreek
• salt to taste
• 750g chicken cut into bite-sized chunks
• 5-6 tomatoes chopped
• 1½ cup plain yoghurt
• 1 cup cream
• Handful of fresh coriander, chopped

How you cook it
1. Heat ghee in a pan.
2. Add the cumin seeds, crushed coriander, whole chillies and fry for 20 seconds (to test if ghee is hot enough put in one cumin seed. It should sizzle immediately).
3. Add the onions and fry until they are golden brown.
4. Add the ginger paste, chopped garlic, turmeric powder, coriander powder, chilli powder, dried fenugreek, salt and stir well.
5. Add in the chicken and cook until all the pieces are white (but not fully cooked). This should take about five minutes.
6. Add in the tomatoes and cook for 10 minutes.
7. Add in the yoghurt, cream and most of the fresh coriander (keep a small bit for the garnish), stir well and cook for 2-3 minutes. Ensure that the chicken is cooked through.
8. Once ready put into a serving bowl and garnish with the remainder of the fresh coriander.
9. Serve with rice, chapati and a yoghurt and tomato raita.

Kedar
Recipe by Kedar Chandra, chef at Pakbo restaurant in Flic en Flac, Mauritius.

 


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

Recipe… Gateaux Piment (Chilli Cakes)

 

Gato Piment 4 Low Res

Gateaux Piment (Chilli Cakes)
This is a popular street-food snack in Mauritius, which is sold in small shops or from homes of people looking to earn a bit of extra income. It is particularly popular at breakfast time. You may also see these advertised as Gato Pima, which is the Creole spelling of the snack.

Enough for about 15 pieces

What you need
• Half a cup of yellow split peas (soak in water overnight and drained)
• 1 onion finely chopped
• 2 spring onions chopped
• Pinch of cumin powder
• 1 or 2 chopped chillies (to your taste)
• 1 tsp salt
• 4 tbls cooking oil

How you cook it
1. Grind split peas to a paste. Use a little water if necessary.
2. Add all the other ingredients (except the oil) to the peas and mix.
3. Form the mixture into small (about 2cm diameter) flat pancakes. Use a little water in order to bind the pancakes, if necessary.
4. Heat oil on a medium heat.
5. Add the pancakes, turning occasionally, and cook until golden brown.
6. Drain the pancakes and remove any excess oil with kitchen paper. Serve with bread and butter or your favourite chutney.

Gato Piment 1Gato Piment 2

Gato Piment 3


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

Chilli Paneer Recipe With Video / How to make Chilli Paneer 

Chilli and paneer. What’s not to like?

Cradle of Joy

Hello Everyone!

Hope you all are doing great. Festive season is gone now. Just have to follow daily routine work😊 ! But for a refreshing change you can make this super tasty chilli paneer. It is really delicious and yummy😍! You can serve it with roti, naan or rice. It is very much easy to make this recipe. I am sharing you the very simple and easy recipe.

You can also see this recipe on my YouTube channel- cradle of joy. Here is the link and guys, it’s a request if you like my video then please share it and don’t forget to subscribe to my channel-

INGREDIENTS

* Paneer- 250 gm

* Cornflour- 4tbs

* Capsicum- 2 medium sized

* Onion- 2 medium sized

* Gatlic- 3-4 cloves

* Coriander Powder- 3 tsp

* Salt- as per taste

* Soya sauce- 2 tsp

* Tomato sauce- 2 tsp

View original post 124 more words

Revealed: the most popular curry house names

The UK’s most popular curry restaurant name is Taj Mahal, followed by Taste of India, the Raj, Saffron and Bengal Spice.

The results were revealed following research conducted by the Greenwich Curry Club of over 240,000 restaurant and takeaway names registered with the Food Standards Agency in England, Scotland, Wales and Northern Ireland.

For takeaways Taste of India tops the popularity list, followed by Saffron, Curry King/s, Bengal Spice and Spice of India.

It’s no surprise that curry lovers have become familiar with certain names. There are 46 restaurants called Taj Mahal (and a further 20 takeaways). Taste of India is the name for 38 restaurants and 30 takeaways. Saffron is also popular among owners, with 26 restaurants and 28 takeaways choosing the name.

Other popular names just missing the top five lists were Little India, Tandoori Night/s, Indian Ocean and a string with spice in their name, such as Spice of Life, Bombay Spice, Eastern Spice and Spice Village.

Spice, unsurprisingly, is a word used somewhere in the name of many restaurants and takeaways – a whopping 1,750 in fact. Other words that crop up frequently are Tandoori (1,578), Indian (1,414), Balti (665), Curry (560) and Chilli (334).

Evidence that Brits tend to put all subcontinental food under the banner “Indian” regardless of its accuracy, is that other spice countries receive relatively few mentions, with Bangladesh appearing 73 times, Nepal 30 and Pakistan just nine. Bengal crops up 291 times, while the colonial name Bombay is used by 201 restaurants and takeaways.

But not every owner is content to have a name like many others. The research threw up some great names that stood out from the spice crowd, including the Curry Fever Restaurant in Leicester, Curry Cottage at Lovers’ Leap in Derbyshire, Curryosity in Bradford, Curry on the Curve in Newport, Spice Entice in Cardiff and In’Delicious in Greenwich.

Top restaurant names
1. Taj Mahal 46
2. Taste of India 38
3. The Raj 34
4. Saffron 26
5. Bengal Spice 25

Top takeaway names
1. Taste of India 30
2. Saffron 28
3. Curry King/s 22
=4 Bengal Spice 21
=4 Spice of India 21

 

 

 

 

 

Ginger Chicken

The lovely, fresh-tasting Ginger Chicken

FUSION FLAVOUR enriched with Indianism: Easy & Healthy Recipes of Delicious Food

img_2030-copyThis is a very simple preparation of chicken, yet a very tastier one – full with the flavour of ginger, the distinct and mild pungent flavour of hyderabadi chilli, and the rustic essence of coriander leaves.

The combination of hyderabadi  green chilli  and coriander leaves is magical and I have used this flavoursome combination in the recipe ofGINgery HaKKa NooDles, RUStic Chicken Curry and  Steamed Rice (in appetizing Tadka).

The Recipe:

  1. Marinate pieces of chicken (about 1 kg) in: ½ tsp. of turmeric powder, a tsp. of garam masala (– a roasted powder mix of spices such as coriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, star anise, fennel seeds etc.) ; and salt – according to preference.
  1. In adequate quantity of any (mild flavoured) vegetable oil :-
  • Sauté finely sliced pieces of (3 small) onions,
  • Blend the marinated pieces of chicken with…

View original post 73 more words

Kuku paka

You certainly won’t come across this dish in many places outside of East Africa.

Ten More Bites

Kuku paka

Kuku paka – Kenyan chicken and potato curry – is both simple and delicious. Mildly spiced and creamy, my girls both love it.

Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.

(Which is similar to chicken tikka masala, now I think of it.)

View original post 321 more words

Chicken Mezhukkupuratti / Stir Fry

You won’t come across this Keralan dish in many places. But just look at the colour of that chicken. Mmmmm…

Taste Buds

Chicken Stir Fry

It is a delicious and very tasty  stir fry . Usually  we prepare stir fry with veggies, but this is using chicken as the main ingredient. It is very simple to prepare also. You can have it as a side dish for rice or chapathi.

Ingredients

  • Chicken – 500 gram, cut into small pieces
  • Shallots – 1/2 cup
  • Green chili – 2
  • Turmeric powder – 1/2 teaspoon
  • Kashmiri chilly powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Ginger garlic paste – 2 teaspoon
  • Dry red chili – 2
  • Chili flakes – 1/2 teaspoon

Preparation

  1. Marinate the chicken pieces with turmeric , chili powder, ginger garlic paste, garam masala, 1 teaspoon oil and salt for 15-30 minutes.
  2. Cover and cook the chicken pieces at medium flame until  the chicken pieces are done.
  3. Heat coconut oil in a pan. Splutter mustard seeds and fry dry red chilies and curry leaves.

View original post 40 more words