Category Archives: Chicken

Recipe & Template for Simple Indian Chicken Curry

Indian Chicken Curry, The Kooky Way

  • Servings: 3-4
  • Difficulty: easy
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Recipe & Template for Simple Indian Chicken Curry

 

 

 

 

 

 

 

First off, a special shout out to the very considerate and helpful team at WordPress for launching a new recipe plugin which lets readers print recipes while providing a ready reckoner in terms of the number of servings, time it would take to cook a particular dish and the level of difficulty.  Well done and thank you!

Coming to today’s chicken curry, it is very simple and straightforward and does not require any fancy or special ingredients. If you have the essentials like onions, tomato, ginger, garlic and spices in your kitchen, you are good to go.

In fact, to make it even simpler for you, my dear kooky readers, I am providing the following template which shows how you can substitute and/or improvise to cook an uncomplicated yet  exquisite chicken curry.

sometimes, the simple route is the best route and that is the case with this recipe

In This Recipe Substitute Options
Chicken pieces on the bone Boneless chicken
Onions, finely chopped Onions, sliced OR onion paste
Homemade ginger & garlic paste Grated ginger & grated garlic OR ginger & garlic paste from a jar
Fresh tomatoes pureed Fresh tomatoes chopped OR tomato puree from a can or a tube OR a can of plum tomatoes
Whole green cardamom, cinnamon, clove, black pepper and bay leaf Flavours the oil but if you don’t have these you can forget about them
Homemade powdered garam masala Shop bought powdered garam masala OR a mixture of ground cumin, coriander and black pepper
Cooked on low heat for 2.5 hours Cook in a pressure cooker OR slow cooker/crock-pot

In my opinion, the only ingredient that you cannot substitute – and really adds to the flavour of the final dish – is fresh coriander. But again, if you don’t like or don’t have just ignore.

You can also use this recipe and template for lamb, mutton, pork or beef.

Goes very well with plain rice, roti, naan or bread.

Ingredients

1.5 Kilo chicken pieces on the bone

500 Grams onion

250 Grams tomato

150 Grams fresh ginger

150 Grams garlic

2-3 Fresh green or red chilli

1 Tablespoon turmeric powder

1 Tablespoon chilli powder

2-3 Bay leaves

5-6 Green or black cardamom

7-8 Cloves

10-12 Black peppercorns

2-3 Stick cinnamon

1 Tablespoon garama masala powder

1 Tablespoon kitchen king masala (optional)

1 Tablespoon kasoori methi/dried fenugreek (optional)

1 Tablespoon oil

Salt to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Make the ginger & garlic paste. Peel the garlic. Peel, wash and chop the ginger. Throw both in a food processor with some water and blend till you get paste-like consistency.
  3. Wash and puree the tomato.
  4. Wash and slice the chilli.
  5. Clean, chop and wash the fresh coriander.
  6. Wash or wipe the chicken pieces.
  7. Heat the oil in a deep pot which has tight fitting lid.
  8. Add the bay leaves, cardamom, clove, peppercorn and cinnamon. Stir for about 15-20 seconds.
  9. Next, add the copped onion, chopped chilli and salt to taste. Mix well, lower the heat, cover and let the onions cook for 10 minutes.
  10. Uncover, add the ginger & garlic paste, mix well and cook for 3-4 minutes.
  11. Add the tomato puree, turmeric powder, chilli powder, garam masala powder and kitchen king masala (if using).
  12. Combine everything and let this mixture cook for about 5-7 minutes.
  13. Next, add the chicken pieces (no need to brown them) and about 4-5 cups of water. Don’t worry if it looks watery, the gravy will thicken as the chicken cooks.
  14. Stir well, cover and cook for 2 hours.
  15. Uncover, add the kasoori methi (if using) and check to see whether you need to add any more salt or chilli or powdered masala. Stir, cover and cook for 30 more minutes before taking the pot off the heat.
  16. Let the chicken curry sit for about 5-10 minutes and garnish with fresh coriander before serving.

Note:

  1. Adjust cooking time according to the type of chicken you are using (boneless or on the bone) and whether you are cooking the way given above or in a pressure cooker or a crock-pot.
  2. The quantity of ginger and garlic may seem an awful lot but their paste forms the basis of the curry (along with tomatoes).

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Joojeh Kebabs on Saffron Rice with Grilled Vegetables and Beetroot Yoghurt

Joojeh Kebabs with Grilled Vegetables and Beetroot Yoghurt

 

 

 

 

 

 

 

 

Joojeh kebab are Iranian chicken kebabs cooked in saffron and yoghurt. They are served on a bed of rice along with some grilled vegetables, yoghurt and pickles.

our first dinner of 2014

The menu may seem elaborate but if you plan properly and do some things ahead of time, it is pretty straightforward.

You can serve these kebabs with some Persian saffron rice. To save on time, I created my own version of the fragrant rice recipe.

We had a friend over and so much was going on that I didn’t get the opportunity to take proper photographs.

A really delicious yet light on the stomach kind of dinner which I would definitely like to repeat.

The following serves four people.

Ingredients for Joojeh Kebabs

1 Kilo boneless, skinless chicken breasts cut into medium size pieces

1 Cup thick, creamy yoghurt (Greek or hung yoghurt would work well here)

2 Onions

1 Teaspoon saffron strands

2 Lemons or limes

1 Tablespoon olive oil

1 Teaspoon freshly ground black pepper

Salt to taste

Method for Joojeh Kebabs

  1. Peel, wash and grate the onions.
  2. Juice the lemons or limes.
  3. Mix together the yoghurt, grated onions, saffron, juice of lime or lemon, olive oil, black pepper and salt.
  4. Check to see whether the salt is okay and add more if needed.
  5. Now, add the chicken pieces to the yoghurt marinade.
  6. Combine well, cover and refrigerate for as long as you can (I had left it to marinade for 8 hours).
  7. When you are ready to cook, skewer the chicken pieces and grill them for 15 to 20 minutes till the chicken is cooked.
  8. Turn them frequently and baste as necessary with the marinade.
  9. When cooked, keep aside on a serving platter.

Ingredients for Grilled Vegetables

4 Green peppers

4 Large tomatoes (or 8 small ones)

4 Large onions (or 8 small ones)

1 Tablespoon olive oil

Juice of one lime or lemon

Salt tot taste

Method for Grilled Vegetables

  1. Wash and quarter the green pepper. Remove seeds and core.
  2. Wash and halve the tomatoes.
  3. Peel, wash and halve the onions.
  4. Whisk together the olive oil, lemon/lime juice and salt.
  5. Pour this mixture over the vegetables and let them sit for about 30 minutes. You can do this while the kebabs are cooking.
  6. Grill the vegetables till they are a bit charred, basting frequently as and when needed.
  7. Keep aside on a serving platter or in a dish.

Ingredients for Beetroot Yoghurt

2 Beetroots

1 Cup yoghurt

Salt to taste

Method for Beetroot Yoghurt

  1. Wash and steam the beetroot till tender but still firm.
  2. Peel and cube the vegetable.
  3. Whisk the yoghurt and add the cubed beetroot and salt.
  4. Mix well, cover and refrigerate. You can do this several hours beforehand. Take out the beetroot yoghurt from the refrigerator half hour before serving to bring it down to room temperature.

Ingredients for Saffron Rice

1 Cup long grain rice (I used Basmati)

2 Cups water

1 Tablespoon butter

1 Teaspoon saffron strands

Salt to taste

Method for Saffron Rice

  1. Wash the rice till the water runs clear.
  2. Place the washed and drained rice in a pot and add 2 cups of water.
  3. Next, add the saffron, butter and salt.
  4. Cover the pot with a large piece of foil followed by a tight fitting lid. You can do this beforehand and let the rice sit till ready to cook.
  5. Half hour before sitting down for dinner, place the rice pot on the burner on minimum heat. The rice should be cooked by the end of the 30 minutes.
  6. Open the lid and a bit of the foil to check for doneness. The end result should be long, separate, fluffy grains of yellow coloured rice.

To plate

  1. Place one serving of rice on a plate.
  2. Put the chicken kebab on the rice.
  3. Add the grilled vegetables on one side.
  4. Serve beetroot yoghurt on another side.

The grilled vegetables are good enough to eat on their own.

Grilled Vegetables

 

 

 

 

 

 

 

 

Joojeh kebabs on saffron rice.

Joojeh Kebabs

Luscious Green Chicken Curry

Green Chicken Curry

 

 

 

 

 

 

 

 

A meat recipe at last, yay!!! Am really pleased to introduce you to one of my favourite chicken curry recipes. I learnt this from a friend who, in turn, got it from his mum.

There are a couple of unusual things about this chicken curry.

Firstly, it doesn’t require any marination.

And secondly, unlike most Indian non-vegetarian dishes, you don’t add any souring agent like yoghurt, tomato, tamarind, lemon or mango powder. And yet, this doesn’t take away from the taste. In fact, it tastes better sans any tartness.

if you do not eat meat, you can make this curry with paneer

I had cooked this last night for our friend Judith who is sadly moving to another city. So, it was a farewell meal.

We had it with rice but you can have it with roti, naan or even bread.

For some reason, this curry tastes even better the next day so make a little extra.

The following serves 4 people.

Ingredients

1.5 Kilo chicken, skinless but with bone, cut into large pieces

500 Grams onion

4 Packed cups fresh coriander (leaves and stalk)

Fresh ginger, the size of your thumb

2 Heads of garlic

One tablespoon freshly pounded black peppercorns

One tablespoon chilli powder

One tablespoon turmeric powder

One tablespoon garam masala powder

One tablespoon cumin powder

One tablespoon coriander powder

Two tablespoons oil

3-4 Bay leaves

3-4 Black and/or green cardamoms

2 Cinnamon sticks

Salt to taste

Method

  1. Finely slice the onions.
  2. Make  a paste of fresh coriander, ginger and garlic.
  3. In a bowl, mix all the powdered masala: turmeric powder, chilli powder, cumin powder, coriander powder, garam masala powder.
  4. Heat oil in a wide based pan.
  5. Once the oil becomes hot, add the bay leaves, cardamom and cinnamon stick.
  6. Add the sliced onions, salt and all the powdered masala (from step 3).
  7. Mix well, reduce heat, cover and cook for about 10 minutes. Stir in between to make sure it doesn’t stick to the pan.
  8. After 10 minutes, the onions should be cooked. Add the chicken and mix everything together. You don’t want to brown the chicken but you want to make sure that it is coated well with the onion mixture.
  9. Add the paste of fresh coriander, ginger and garlic.
  10. Add 3 cups of water, stir well, cover and let the chicken curry cook for one hour on low heat.
  11. After an hour, check for doneness and if the chicken is cooked, cover the pan, switch off the gas and let it rest for about 10 minutes before serving.

Here’s Judith and her rum patiently waiting while the rice is being cooked.

Judith

 

 

 

 

 

 

 

 

Judith had very kindly baked us a very yummy Linzer cake, specialty of her native Austria. The cake was to die for!

Judith's Linzer Cake

 

 

 

 

 

 

The salad in the above photo is carrots, cucumber and horseradish; the latter is currently in season.

Horseradish

J

 

 

 

 

 

 

 

ust look at the horseradish with its fresh green leaves. I thought it would be a shame to waste them so I finely chopped them and added to the curry (during the onion cooking stage). They gave it a nice peppery lift.