Curries and Rice

10 notes · generated by structure_markdown.py

Contents

1. Butter Chicken
2. Chettinad Chicken
3. Chicken and Potatoes Curry with Tofu Puff
4. Chicken Baffad
5. Chicken Rendang and Lamb Rendang
6. Curry Kapitan with Potatoes
7. DHALL CURRY
8. Inchi Kabin
9. Nonya Chicken Curry With Fried Shallots
10. Nutty Rice With Apricots and Cranberries

Butter Chicken

Created 2016-12-24 · Updated 2016-12-26

Ingredients

• 1kg Chicken Thigh Fillet, cut into big pieces
• 3 Cloves Garlic, minced
• 3 cm Fresh Ginger, grated
• 1 Tablespoon Ground Coriander
• 1 Teaspoon Garam Masala
• 1/2 Teaspoon Grated Nutmeg
• 5oz. Natural Yoghurt
• 4 Tablespoon Olive Oil
• 1/2 Teaspoon Chilly Powder
• Juice of Half Lemon.
• 3/4 Teaspoon Salt

Method

1. Marinade the chicken pieces with all the above ingredients.
2. Keep overnight in the refrigerator.
3. Preheat the oven to 220C fan-forced Lined a roasting tray and put the marinaded chicken in a single layer. Bake for 12 Minutes. Remove from oven and set aside.
4. Sauce:
5. 2oz Oil and 2oz. Melted Unsalted Butter combined 3 Big Onions, chopped 1 Teaspoon salt 2 1/2 Tablespoon Grated Fresh Ginger 2 1/2 Tablespoon Minced Garlic 1/2 Teaspoon Chilly Powder or to taste 1 Teaspoon Tumeric Powder 400gm Canned Crushed Tomatoes 1/2 Cup Thickened Cream 2oz Unsalted Butter 3 Teaspoon Palm Sugar or Brown Sugar 1/3 Cup Chopped Fresh Coriander In a Large saucepan heat oil and butter mixture over Medium-low heat. Add chopped onions and salt and cook, uncover, stirring occasionally, until onions are dark golden brown, about 12 - 15 minutes.
6. Add in ginger and garlic, cook stirring for 2 minutes Add chilly powder, turmeric and cook for 1 minute Add tomatoes and cook, uncovered, stirring often until tomatoes are soft, 5 - 10 minutes.
7. Add in cream and butter and cook until butter melts Stir in chicken, palm sugar and cook stirring often Until chicken is cooked through, about 5 minutes Stir in chopped coriander. Taste and serve.

Photo

↑ Contents

Chettinad Chicken

Created 2013-03-30 · Updated 2016-12-31

Ingredients

• 1 kg chicken thigh fillet cut into big pieces
• 1/2 cup butter milk
• 1/3 cup melted butter and oil combined
• 2.5 cm cinnamon stick
• 3 green cardamom pods, cracked
• 3 whole cloves
• 1 teaspoon powder asafoetida
• 3 big onions, chopped
• 2 tablespoon chopped ginger
• 2 tablespoon garlic
• 3/4 teaspoon chilli powder
• 3 tablespoon coriander powder
• 2 teaspoon ground turmeric
• Salt to taste
• 1. 400 gm canned crush tomatoes
• 1 cup chopped fresh coriander leaves
• 1 sprig curry leaves
• 1 teaspoon black peppercorn, crushed.

Method

1. In a glass or ceramic bowl, combine chicken and buttermilk, and mix well.
2. Place in refrigerator to marinade.
3. In a large saucepan heat oil and butter over medium heat.
4. Add cinnamon, cardamom and cloves and cook till fragrant.
5. Immediately stir in asafoetida, follower by onions and salt.
6. Cook onions uncovered, stirring often until dark brown, Add ginger and garlic and cook stirring.
7. Combine coriander powder, turmeric powder and chilli powder with 2 tablespoon water to make a paste.
8. Add the paste to the pan and stir until fragrant.
9. Add tomatoes and curry leaves and cook uncovered, stirring occasionally, until tomatoes soften and sauce thickened slightly.
10. Stir in chicken and buttermilk and cook stirring often, until chicken is cooked through, About 10 minutes Add coriander leaves, peppercorn. Mix well.
11. Dish up and serve with rice or bread.
12. NOTE:
13. The original recipe has 3-4 times more chilli powder and pepper.
14. Th

↑ Contents

Chicken and Potatoes Curry with Tofu Puff

Created 2013-03-05 · Updated 2016-12-07

Ingredients

• I kg. chicken thigh fillet ( cut into big pieces )
• 4 medium size Desiree potatoes cut into big chunks
• 1 packet tofu puff (cut the pieces in half)
• 2 tablespoon meat curry powder.
• 1 tablespoon coriander powder
• 1/2 teaspoon galangal powder
• 2 stalks fresh lemongrass or 1/2 teaspoon dried lemongrass powder.
• 3 cloves garlic
• 1 large onion
• 3 cm fresh ginger
• 4 macadamia nuts
• 1 400ml canned coconut cream
• 1 sprig curry leaves ( optional)

Method

1. Put the fresh lemongrass ( if use ) into a blender together with the macadamia nut, garlic, ginger and onion and blend into a paste.
2. Pour about 2 tablespoon oil into a 3. Litre pot and sauté the paste till fragrant.
3. Mix the dried spices with a little water to form a paste.
4. Add into the pot together with the curry leaves and sauté till fragrant Add in 1/2 teaspoon salt and one cup water.
5. Add in the potatoes and cook covered till slightly soft, stirring occasionally to prevent the potatoes sticking to the pot.
6. Add in the coconut cream followed by the chicken and tofu puff.
7. Stir well and bring to the boil.
8. Turn the heat o medium and cook till the chicken is cook through and the potatoes are soft.
9. Dish up and serve with rice or roti chanai.

Photo

↑ Contents

Chicken Baffad

Created 2017-01-02 · Updated 2017-02-15

Ingredients

• 1kg, Chicken Drumstick
• 2 Big Onions, chopped
• 4 Cloves Garlic, minced
• 4cm. Fresh Ginger
• 1/2 Teaspoon chilly Powder
• 2 Teaspoon Coriander Powder
• 1 Cinnamon Stick, break in half
• 5 Cloves
• 1Teaspoon Cummin Powder
• 1 Teaspoon Tumeric.
• In a Saucepan heat oil and butter mixture over medium heat,

Method

1. Add onions and 3/4 teaspoon salt and saute till the onions are golden, 10-15 minutes.
2. Add the rest of spices an saute till fragrant Add in a small can (170g) tomato paste.
3. And 1/2 cup water.
4. Add in Chicken drumstick and cover pan and let simmer for 20 minutes, stirring occasionally till chicken is cooked.
5. Add in a teaspoon sugar and juice of a lemon.
6. Mix well and dish up to serve.

Photo

↑ Contents

Chicken Rendang and Lamb Rendang

Created 2013-11-18 · Updated 2016-12-31

Ingredients

• 1kg Chicken Thigh Fillet or 1kg Lamb
• 3 tablespoon Coriander Powder
• 1 teaspoon cumin powder
• 1/2 teaspoon tumeric powder
• 1/2 teaspoon lemongrass powder
• 1/2 teaspoon galangal powder
• 1/2 taspoon chilli powder.
• 1/2 cup dessicated coconut [roasted]
• 400ml coconut cream
• 3 Cloves garlic
• 5 cm Fresh Ginger
• 1 Large Spanish Onion
• 4 Macadamia nuts

Method

1. Blend the last 4 ingredients into a paste.
2. Cut the chicken thigh fillet into chunks.
3. Pour the coconut cream into a 3 litre saucepan and add in all the spices, the garlic, ginger onion and nut paste and bring to a boil.
4. Add in the salt, 2 tablespoon apple cider vinegar and 1 teaspoon sugar.
5. Add in the chicken thigh fillet.
6. Cook uncover till almost dry. If you like the sauce then do not cook it so dry.
7. Add in the toasted coconut and mix well.
8. Dish up and serve.
9. Note:
10. Use the same spices for Beef and Lamb, but cover the saucepan and simmer at low heat till the meat is soft, then add in the roasted coconut and mix well.
11. Lamb Rendang:

Photos

↑ Contents

Curry Kapitan with Potatoes

Created 2013-12-11 · Updated 2016-12-31

Ingredients

• 1 kg Chicken Thigh Cutlets [ skin and  bones removed ]
• or Chicken Thigh Fillet
• 3 Desiree Potatoes cut into chunks
• 3 Stalks Lemongrass
• 5 Macadamia Nuts
• 4cm length Fresh Galangal or 1/2 teaspoon galangal powder
• 4cm  length Fresh Turmeric
• 5 Cloves Garlic
• 3cm Fresh Ginger
• 2 Large Onions, Chopped
• 1 x 50gm Sachet Tomato Paste
• 1/2 Teaspoon Chilli Powder or To Taste
• Juice of One Large Lemon
• 1 Tablespoon Sugar.
• Salt to Taste
• One 400ml Can Coconut Cream

Method

1. Cut ingredients 3 to 8 into small pieces [easier to pound ] Put them a few at a time into a mortar and pestle and pound them into a paste.
2. Cut the chicken into big pieces and keep the bones.
3. Pour 2 tablespoon oil into a saucepan and saute the onions till soft.
4. Add in the pounded paste and tomato paste and saute till fragrant.
5. Put in the chicken pieces together with the bones and saute till the meat changes colour.
6. Pour in the coconut cream, add the salt and bring to a boi l and turn the heat down and simmer till the chicken is cooked.
7. Cook the potatoes separately in a pan with some water till slightly tender.
8. Add to the chicken and cook for a few minutes.
9. Pour in the lemon juice and add in the sugar.
10. Cook for a minute.
11. Dish it into a bowl and cool a little, keep in the fridge overnight for the flavour to develop.
12. Warm it up the next day.

Photo

↑ Contents

DHALL CURRY

Created 2013-03-30 · Updated 2016-12-07

Ingredients

• 1/2 cup yellow lentils
• 1/2 cup brown lentils
• 1/2 cup red lentils
• 1 medium size potatoes, diced
• 1 medium size tomatoes diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cm ginger, chopped  or grated.
• 1 small tin (165 ml) coconut cream
• 1/2 teaspoon salt

Method

1. Washed and soaked the lentils for at least 4 hours or overnight. Drained In a 3 litre pot pour in 2 tablespoon oil and sauté the onion, garlic and ginger till the onion is soft. Put in the rest of the ingredients and enough water to come about 2 cm above the contents.
2. Bring to the boil and turn the heat down to low and let it simmer, stirring occasionally till the lentils are soft and thicken, about one hour, If it is too thick add a little water.
3. Dish up and serve, best with roti chanai.
4. The dhall curry will taste much better the next day.

Photo

↑ Contents

Inchi Kabin

Created 2014-02-08 · Updated 2016-12-31

Ingredients

• 10 Chicken Drumsticks, cut into 2
• 1 Medium Onion
• 3 Cloves Garlic
• 3 cm Fresh Ginger
• 1/2 Tablespoon Turmeric Powder
• 1 Tablespoon Curry Powder
• 75 ml Thick Coconut Milk
• salt to taste
• 1/2 teaspoon Chilli Powder

Method

1. Blend the Onion, garlic and ginger into a paste.
2. Mix All the ingredients into the the chicken to marinade overnight.
3. Deep fry the chicken pieces at mediun heat till cooked through and brown.
4. Drain on kitchen paper and cool.
5. Serve with Sauce and Prawn Crackers [optional ] Sauce:
6. 2 Shallots, chopped 1 Fresh Chilly, chopped 1 Stalk Lemongrass, finely sliced Juice of 1 fresh Lime 2 Teaspoon sugar.
7. 2 Teaspoon English Mustard Powder 1 Tablespoon Light Soya Suace 3 Tablespoon Worcestershire Sauce Mix all the above ingredients together to make a sauce.
8. Serve with the fried chicken

Photo

↑ Contents

Nonya Chicken Curry With Fried Shallots

Created 2016-12-23 · Updated 2016-12-31

Ingredients

• 1 Tablespoon Olive Oil
• 4cm Stick Cinnamon
• 6 Cardamons, cracked
• 1 Kg Chicken Cutlets or Drumstick
• 2 Teaspoon Sugar
• 1/2 Cup thick Coconut Milk
• 1/2 Cup water
• 2 Tablespoon Fried Onions

Spice Paste

• 1/2 Teaspoon Chilly Powder or to taste
• 2 Tablespoon Ground Cummin Powder
• 2 Tablespoon Fennel Powder
• 1 Teaspoon Tumeric Powder
• 6 Cloves Garlic, minced
• 3 Tablespoon Water

Method

1. Mix all the spice ingredients together until smooth.
2. Heat the oil in the pan and saute the Spice Paste, the Cinnamon stick and whole cardamons until fragrant.
3. Stir in the chicken, sugar, coconut milk, water, 1 1/2 Tablespoon of the fried onions and salt and Simmer gently until the chicken is cooked.
4. Stir in the remainder of the fried onion.
5. Serve with rice or crusty bread.

Photo

↑ Contents

Nutty Rice With Apricots and Cranberries

Created 2013-08-04 · Updated 2016-12-07

Ingredients

• Ingredients;
• 1 teaspoon cumin seeds toasted
• 2 tablespoon roasted pistachio nuts
• 1 1/2 cups cooked brown rice
• 1 1/2 cups cooked red rice
• 1/2 cup dried apricots, sliced
• 1/2 cup cranberries
• 1 cup unsalted roasted cashew nuts
• 2/3 cup roasted almonds kernels
• Dressing;
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 teaspoon chopped fresh oregano

Method

1. Combine all ingredients in jar; shake well.
2. Combine seeds mixture, rices and remaining ingredients in bowl, add dressing; mix well.
3. Grill 2 white fish fillet, cool, flake into pieces. Top salad with fish.

Photo

↑ Contents