Recipes to cook at home
South Indian Curry Chicken
- 1 whole cooked chicken
- 1 teaspoon of curry powder (or to taste)
- 1 tin of coconut milk or cream
- 2 Onions
- 4 drops of Mike’s red hot sauce (or to taste)
- 2 Teaspoons of Garam Masala
- 2 Teaspoons of salt
- 2 Teaspoons of oil
- 4 cloves of garlic
- 2 Teaspoons of red chili powder
- 2 bay leaves
- 20 coriander leaves
- 150 ml yogurt
- 4 or 5 cashews
- 1 teaspoon red pepper flakes
- Cut a full chicken into medium size pieces of about 5 to 7 cm each and slice them at edges with a knife.
- Make a solution of 150ml Yogurt, 1 tsp salt, 1 tsp Red chili powder, 1~2 tsp gram masala powder, 1 tsp red pepper powder, 4 to 6 cloves of cut garlic, 10 to 20 coriander leaves, half tsp black pepper powder ground. Don’t add water to it.
- Soak chicken pieces in the above solution and let that marinade for about 8 hours. Store the above in a fridge overnight.
- When you start cooking, cut 2 onions into large rings and fry them in olive or sunflower oil over low heat.
- Add 1 tsp garam masala, red chilli powder, two or three green chillis and fry them in 3 or 4 table spoons of oil until onions are light yellow in color.Add two or three cashew nuts which are grounded. Add one finely chopped tomato if desired.
- Add chicken pieces to the above oil and fry them for about 5 minutes while stirring them.After this, Add the solution prepared above and add water until all chicken pieces are completely immersed in water. You would need a large cooking pot which is vertical for better results.
- Heat the above under low to medium heat for about 30 to 45 minutes or slightly more. Add 100ml coconut milk if desired.
- Wait for a few minutes until the chicken pieces are tender and have absorbed the solution.
- When serving, use a small onion and sprinkle some juice over chicken. This recipe works well with long grain Basmati rice.
- Serve with rice.
2 tablespoons of butter
1 large onion
¼ teaspoon of cinnamon (optional)
2-3 cloves of crushed garlic
2 teaspoons of grated ginger
1 teaspoon of ground turmeric
1 tablespoon of ground coriander
2-3 teaspoons of chilli powder
50g tandoori masala powder
400-500 grams of skinless, boneless chicken thighs or breasts
(chicken on the bone, this will probably be 800 g)
100-200g tomato paste
100g full cream
1 small lemon or lime
½ cup of unsweetened yoghurt
Trim and cut the chicken into small cubes. (Cooks who prefer chicken on the bone, put long thin slices laterally into the chicken)
In a big bowl add Tandoori powder, yogurt and squeeze in lemon juice. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour.
With a clean knife or electric chopper slice the onions very finely. Heat a large saucepan or frying pan for 5 minutes or until evenly hot (whichever is first).
In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili and coriander, and sauté over a medium heat.
Add the cubed chicken and sauté, stirring constantly until the chicken has turned white. This doesn’t take long so make sure you don’t overcook the chicken.
Pour in the tomato paste. Mix thoroughly. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3-5 tablespoons full is generally sufficient.
Cover and simmer for just over 10 minutes.