Kerala Chicken Stew

Kerala Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Serve it with steamed rice, appam.

 

Important Notes: – The coconut milk might curdle while cooking. But don’t worry; the curry will be fine once you add thick coconut milk at the end of cooking. But if you don’t want the milk to curdle at all, add a tablespoon of cornstarch to it. It will also make the curry creamier.

 

Prep: 10 mins

Cook: 50 mins

Total: 1 hour 

 

Servings:  4 people

Ingredients 

Ingredients:

 

1 kg. Chicken cut in cubes

2 whole green cardamoms (hari elaichi)

2-3 whole clove (laung)

1 inch piece of cinnamon stick (dalchini)

3-4 whole black peppercorns (kali mirch)

2 bay leaves (tejpatta)

2 cups thinly sliced onions

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

3-4 green chilies (slit into half)

10-12 curry leaves

2 cups thin coconut milk (To make thin coconut milk, mix together quarter cup thick coconut milk with 2 cups water.)

Half cup peeled and cubed potatoes 

Half cup peeled and cubed carrots 

Quarter cup cashew nut paste

1 cup thick coconut milk

Salt & Pepper as per taste

3 tbsp coconut oil

 

Ingredients for Tempering

2 tbsp coconut oil

4-5 pearl onions (sliced)

10-12 curry leaves

 

Method to make The Stew

Heat coconut oil in a pan over medium-high heat.

Once the oil is hot, add green cardamoms, cloves, cinnamon stick, peppercorns, and bay leaves and sauté for 5-6 seconds.

Add onions, ginger, and garlic, and cook until the onions are light brown in color. Stir frequently.

Add green chilies and curry leaves and cook until the onions turn golden brown in color, stirring frequently.

For a lighter-colored stew, cook the onions until they are just translucent.

Now add chicken and cook for 3-4 minutes, stirring frequently.

Add thin coconut milk and salt and mix well.

Reduce the heat to low.

Cover the pan with a lid and cook for 20 minutes.

Stir a few times in between.

Add potatoes and carrots and mix well. Cover and cook until chicken and vegetables are cooked well (20-25 minutes). Stir a few times in between.

Now add cashew nut paste and thick coconut milk and cook for another 3-4 minutes, stirring occasionally.

Check for salt and add more if needed.

 

Method to Temper the Stew

 

Heat oil over medium heat and roast the cashews until they are golden brown and crisp. Once done, stir in another sprig of curry leaves that are roughly torn. Stir for a few seconds and turn off the heat. Add this to the Kerala Chicken Stew. 

 

Final step is to caramelize the onions. Heat a pan with a little oil; add onions and sauté until they turn lightly brown and caramelized.

 

Sprinkle the caramelized onions over the simmering curry, give it a stir, check the taste and adjust the salt accordingly. Transfer the Kerala Chicken Stew to a serving bowl and serve hot.

 

Chinese Sesame Chicken

Important cooing tips:

The secret to ensuring your chicken remains crispy even after tossing it with the sauce is double-frying. Any neutral oil can work for frying.

You can adjust the sauce to taste before you toss it with the chicken. To have the sesame sauce be less sweet, so you can choose to add the lesser amount of honey and/or brown sugar if you prefer.

Don’t overcook your sauce: Boiling the sauce for 1-2 minutes essentially reduces it down into a sticky glaze, making it glossy and thick enough to coat the chicken. Don’t cook the sauce too thick, or too sticky, as it will be bitter.

 However, if you do find that your sauce is reducing a bit too fast, you can either reduce your heat, or add a splash of hot water to dilute the mixture and let it reduce again.

Drizzle in the sesame oil last: Sesame oil is almost always added at the final moments of cooking to retain its bold flavour and aroma. By doing this simple step, you’re able to actually taste the toastiness of the sesame oil in the foreground, as opposed to it being muted in flavour.

Only briefly toss the chicken in the sauce: 15-30 seconds is all you’ll need to quickly toss the chicken in the sesame sauce. If you overdo it, your crispy chicken may risk getting soggy due to the steam and heat produced in the pan.

What vegetables can I eat this with?

Veggies can help to cut the richness of the dish and to make it a more complete and filling meal. by pairing this with stir-fried greens like broccoli, cabbage, and/or zucchini. directly into the stir-fry, such as carrots, bell peppers, and celery.

TO STORE: Refrigerate sesame chicken within 2 hours after cooking it. Stored in an airtight container, sesame chicken will keep well for 3 to 4 days.

To make this ahead of time, keep the sauce and cooked chicken separate from each other to prevent the chicken from getting soggy.

How do I store leftovers?

Leftover sesame chicken can stay fresh in the refrigerator for up to 5 days and stored in an airtight container. These are perfect for meal-prepping as well, just note that the texture may not be as crispy as freshly cooked.

Freezing these is also possible, though the texture of the coating may get soggy and/or soften over time.

 

Servings

3-4

Ingredients

450 g chicken, cut into bite-sized pieces

• 1.5 tbsp sesame oil
• 2 tsp sesame seeds
• 1 clove garlic, grated

• 2 green onions thinly sliced

Ingredients for Batter

• Half cup cornstarch
• 2 tbsp flour
• 1 tbsp soy sauce
• 1 egg white
• Sesame Sauce
• 2 tbsp soy sauce
• 1& Half tbsp ketchup
• 1 tbsp rice vinegar and wine>
• 2 tbsp sesame seeds to garnish
• White Pepper, salt, brown sugar and honey  as per taste

 

Directions

• Prepare the batter by combining all the ingredients in a bowl until you have a smooth, paint-like batter consistency (add more water if too thick).
• Add in the chicken and gently mix to ensure the chicken pieces are well coated with the batter.
• Deep fry the coated chicken pieces for about 5-7 minutes, or until fully cooked through and golden. 
• Double fry (optional, but highly recommended): Turn the heat to high, and fry the chicken for a second time (~375 F) for 30-60 seconds until golden brown and crispy. Set aside to cool on a wire rack.

In a separate bowl, mix together all the ingredients for the sesame sauce until smooth ².

• Pour the sauce into a large pan or wok and bring to a boil for about 1-2 minutes, or until slightly thickened.
• Once thickened, add in the fried chicken pieces, sesame oil, and sesame seeds. Gently toss until the chicken is fully coated in the sauce.
• Top with green onions. Enjoy with a side of rice and fresh veggies!

Methi Lime Chicken Curry

Methi Lime Chicken Curry

 

A super simple and extremely delicious Chicken curry for any any house party!

 

Prep Time:  5 mins

Cook Time: 15 mins

Total Time: 20 mins

Course: Main Course

Cuisine: Indian

Servings: 3 people

 

Ingredients

  

500 grams Chicken with bones

6 tbsp Onion, puree

1 inch Ginger (finely chopped)

5-6 cloves Garlic (finely chopped/minced)

1 tbsp Ginger-garlic paste

1  Kaffir lime (juice and rind)

2-3 Green chilli slit

1 tsp Fenugreek/Methi seeds

Quarter tsp Turmeric powder (optional)

Half tsp Garam Masala powder

Half tsp Cumin powder

Half tsp Kasuri Methi/dried

Half tsp honey (Optional)

1 cup Milk

Water as required

Salt & Kashmiri Red chilli powder and black pepper powder as per taste

2 tbsp Mustard oil

 

Instructions

 

Wash and clean the chicken, no need to marinate.

Heat oil in the pan, and add the fenugreek seeds, once the spluttering stops, add the onion, garlic and ginger, all the pastes and fry well.

Once everything is a bit moist, add the clean chicken, add turmeric, black pepper, salt, cumin, coriander and Kashmiri red chilli powders, slit green chillies and some salt and fry well on high flame, then lower flame to medium and cover and let the chicken simmer.

Once the chicken is semi-done, add the milk and the water. And once it comes to a boil, add the Kasuri methi, lemon rind and lemon juice. Immediately simmer the flame and cook for another 5 minutes or till the chicken is cooked and the gravy thickens to the desired consistency.

Add the garam masala, cover the lid and turn off the heat.

Your creamy chicken curry is done. Enjoy with steamed rice, roti or any other bread!

 

 Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. This particular version is named after the city of Adana in Turkey, where it is said to have originated, and is traditionally made of minced lamb mounted on a skewer and grilled over charcoal. It can also be made in a frying pan.

Please like and subscribe my recipe. The Link is given below: Video link https://youtu.be/aHMixA2UpIc Enjoy!

Ingredients:

   For the kebab

500 grams of Ground mutton with fat you want at least 80-20

50 grams Onion

50 grams Red Bell Pepper

50 grams of Green Pepper

10 grams garlic

Half tsp cumin powder

1 Tsp sumac 

1 Tsp Oregano

Salt, Urfa pepper  and Paprika as per taste

Oil/Butter for frying/basting

 Ingredients For the sumac onion salad

50 grams Onion

100 grams Tomato

10 grams Parsley

Salt as per taste

       Tsp Lime/Lemon Juice

Half Tsp sumac

Method: 

 For the kebab:

 Chop the onion, peppers and garlic.

Then either using your hands, muslin/cheesecloth or a strainer remove all the Water from the vegetables is added to the meat.

Season the mixture with salt, paprika, urfa pepper, sumac and oregano. Then run it through the food processor for a more melt-in-the-mouth kebab or leave as is after mixing for a more meaty kebab texture.

Leave in the fridge to get cold. Once cool then skewer the meat and cook.

Best to pan-fry using some oil on a grill pan. baste with some butter while cooking if you are.

 Serve with the salad once cooked.

They don’t take very long to cook, and the meat will be nice and firm, indicating that it’s cooked.

Method For the salad

Slice the onion, dice the tomato and chop the parsley

Mix all well and season with salt, sumac and lime juice.

The salad is ready. Serve with the kebab.

For Serving:

Pita bread (or naan bread)

Romaine lettuce leaves

Chopped red onion

Fresh parsley

Grape tomatoes, sliced in half

Chopped cucumber

 Enjoy!

Ingredients:

  For the kebab

 500 grams Ground mutton with

fat you want at least 80-20

50 grams Onion

50 grams Red Bell Pepper

50 grams Green Pepper

10 grams garlic

Half tsp cumin powder

1 Tsp sumac 

1 Tsp Oregano

Salt, Urfa pepper  and Paprika as per taste

Oil/Butter for frying/basting

 

Ingredients For the sumac onion salad

50 grams Onion

100 grams Tomato

10 grams Parsley

Salt as per taste

2       Tsp Lime/Lemon Juice

Half Tsp sumac

 

Method: 

 

For the kebab:

 

Chop the onion, peppers and garlic. Then either using your hands, muslin/cheese cloth or a strainer remove all the water from the vegetables and add them to the meat.

 

Season the mixture with salt, paprika, urfa pepper, sumac and oregano. Then run it through the food processor for a pastier more melt in the mouth kebab or leave as is after mixing for a more  meaty kebab texture.

 

Leave in the fridge to get cold. Once cool then skewer the meat and cook.

 

Best to pan fry using some oil on a grill pan. baste with some butter while cooking if you are.

 

Serve with the salad once cooked. They don’t take very long to cook, the meat will be nice and firm that will indicate that it’s cooked.

 

Method For the salad

Slice the onion, dice the tomato and chop the parsley

Mix all well and season with salt, sumac and lime juice.

Salad is ready. Serve with the kebab.

 

For Serving:

Pita bread (or naan bread)

Romaine lettuce leaves

Chopped red onion

Fresh parsley

Grape tomatoes, sliced in half

Chopped cucumber

 

Amritsari Fish

Takrai Lemon Grass Chicken & Mushroom

Takrai Lemon Grass Chicken & Mushroom

 

You will love these easy and tasty Takrai Lemon Grass Chicken and Mushroom ready in less than 30 minutes with just a few ingredients, this recipe is great for quick and healthy weeknight dinners.

 

Prep Timm: 10 mins

Cook Time” 10 mins

Course Main

CuisineThai

Servings: 4

 

Ingredients

·          

·         800 grams chicken thighs

·         Half cup sliced mushrooms

·         2 stalks lemongrass

·         3 shallots sliced

·         6 garlic cloves sliced

·         3 kaffir lime leaves

·         2 tbsp oyster sauce

·         1 tbsp fish sauce

·         Salt, Black pepper, sugar, Thai chili pepper optional as per taste

·         Cilantro leaves for garnish

 

Instructions

 

Combine oyster sauce, fish sauce, black pepper, and sugar in a bowl. Cut the chicken into bite-sized pieces and place them in the sauce. Toss to combine.

While the chicken marinates, prep the aromatics:

Slice the lemongrass. First peel off and toss the outer layer as well as the top green part of the lemongrass stalks. Thinly slice the white and light green part of the stalks.

Slice the shallots. thinly slice

Dice the garlic.

As for the kaffir lime leaves, you can remove the stem and then slice the leaves finely. Or you can just add them in as is. Pick them out in the end.

Heat oil and saute the chicken.  Remove the chicken from the pan.

 

Heat a little more oil in the same pan, Saute the mushroom

until they brown. Melt the butter in the pan and mix in the garlic together to coat the mushrooms.

 

Add the garlic and once is fragrant, add the juicy chicken back to the pan and combine with the mushrooms.

Top with fresh parsley, then serve the chicken with the mushrooms spooned over the top. Heat a wok or skillet and add around a tablespoon of oil. Toss in all the aromatics -shallots, lemongrass, garlic, and the kaffir lime leaves. Let these get nice and fragrant for just 3 to 4 minutes and then add in the chicken and mushrooms.

Stir through to mix and continue to stir fry for until the chicken is cooked through (around 10 to 14 minutes).

Serve immediately with steamed rice.

 

Enjoy!