CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
lso buy this in the Indian market, but it is much
br>Prepare grill.
Remove chicken from bag and discard marinade
ll marinade ingredients together, except chicken, to a food processor and
Use Madra Curry Paste (Recipe #95907) or I would highly
Take skin off of the chicken if desired.
Add all ingredients except chicken into ziploc bag and mix well. (This recipe makes a large amount of dry rub. It can be saved for another dinner).
In a separate ziploc bag place 5 Tablespoons of the mixture. Place about 4 chicken legs in the bag. Close bag and shake well. Place legs in Baking Pan.
Repeat step 3 with remaining chicken legs.
Bake chicken 45 minutes @375 or until cooked through.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Recipe passed on from Mother, Catherine W. McCullough.
Chop chicken into bit size stewing pieces.<
Season chicken cubes with salt and pepper.<
Set chicken pieces aside.
Combine ingredients
\tStart preparing by removing the crust from all sides of the bread.
\tNow slice the bread lengthwise into 3 equal parts.
\tMix all the dry ingredients together, i.e. gram flour (Besan), rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.
\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.
\tNext, add the green chillies and cilantro and mix well.
\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. ...
Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.
Chop the chicken thighs into bite sized pieces.
In a pot, heat olive oil.
Add chopped onion and fry until translucent.
Add garlic, ginger, cardamom, cumin, coriander and curry powders and fry for a minute.
Add chicken pieces and fry until lightly browned.
Add the can of tomatoes and bring to the boil.
Sprinkle your sugar in and turn down the heat to a simmer.
Leave to simmer for at least an hour and serve with Basmati rice.
in more.
Add the chicken slices and cook for 4
Clean the Chicken,Remove Skin and Cut into
ender, about 1 minute. Add chicken; cook until golden, about 5
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
Stir and simmer on medium-low for 15 minutes.
Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).