Asian Chicken Curry in Peanut Sauce

Ingredients

1. Boneless & Skinless Chicken Thighs – 1 kg/2.2 lbs
2. Finely Sliced Shallots – 1/2 cup (Alternatively, you can use onions)
3. Slit Green Chillies – 3 to 4 (Alter according to your spice tolerance)
4. Curry Leaves – a sprig
5. Powdered Roasted Peanuts – 1/4 cup
6. Coriander Powder – 1 tbsp
7. Chicken/Meat Masala Powder – 1 tbsp (I used Eastern brand)
8. Vinegar – 2 tsp
9. Brown Sugar – 1 to 2 tsp
10. Salt – to taste
11. Oil – 2 tbsp

For Marinating the Chicken

1. Soy Sauce – 2 tbsp
2. Fish Sauce – 1 to 2 tbsp
3. Black Pepper Powder – 1 tsp
4. Brown Sugar – 1 tsp
5. Chicken/Meat Masala Powder – 1.5 tbsp (I used Eastern brand) [Alternatively, you can use Curry Powder]
6. Ginger Garlic Paste – 2 tbsp
7. Powdered Roasted Peanuts – 2 tbsp
8. Lemon Juice – 2 tsp

Preparation Method

1. Clean and wash the chicken. Trim any visible fat and slice it into thin bite sized strips of 1/2″ thickness approx.
2. Marinate the chicken with the above ingredients and refrigerate it for atleast 1 hour.
3. Heat oil in a non stick pan and saute shallots/onions for a few minutes until translucent.
4. Throw in the curry leaves and slit green chillies and saute for a few more minutes.
5. Reduce heat and add 1 tbsp coriander powder, 1 tbsp chicken masala powder and the roasted powdered peanuts. Saute for a minute.
6. Add the marinated chicken to the pan along with any left over marinade and 1/2 cup water.
7. Cover and cook the chicken on medium heat for around 10 minutes. Do a taste test and add salt or more fish sauce only if needed.
8. If there is no gravy, add 1/2 cup of water to the pan. Add 1-2 tsp of vinegar and brown sugar to taste and mix well.
9. Cover and cook for 10-15 more minutes or until the chicken is done.

Pearl Couscous with Chicken

Pearl Couscous with Vegetables & Chicken make a healthy & filling meal. Go ahead and try this simple & easy recipe.

Ingredients

1. Pearl Couscous – 1 cup
2. Diced Onions – 1 small
3. Diced Tomatoes – 2 small
4. Diced Red Bell Peppers – 1 medium
5. Cooked Chicken Breasts (diced) – 1 cup
6. Curry Leaves – A small sprig
7. Chopped Cilantro (Malliyella) – A few
8. Ginger Garlic paste – 2 tsp
9. Turmeric Powder – 1/4 tsp
10. Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
11. Oil – 2 tbsp
12. Salt – to taste
13. Water – as needed

Preparation Method

1. Cook couscous according to the instructions on the packet. For 1 cup of Couscous, I used 1 and 1/4 cups of water. Bring lightly salted water to a boil in a saucepan. Add couscous, cover the saucepan and simmer for 8-10 minutes stirring occasionally. Remove from heat and then fluff the couscous with a fork.
2. Heat 2 tbsp oil in a non stick pan and saute onions until translucent.
3. Add tomatoes, bell peppers, cilantro and curry leaves and continue sauteing until the tomatoes are mashed and the bell peppers have been cooked.
4. Dice the chicken breasts into bite-sized pieces and add it to the pan. Add salt to taste.
5. Reduce heat and add ginger-garlic paste. Saute for 2 minutes.
6. Reduce heat and add turmeric powder and chilly powder. Stir fry for a minute.
7. Add the cooked couscous and toss everything together and remove from stove top.

Note

1. Feel fry to add any vegetables of your choice.
2. You can use Boiled, Grilled, Roasted or Sauteed Chicken Breasts. I used Grilled Chicken Breasts.

Mint Chicken Curry

If you have left over Mint Leaves and are wondering what to do, go ahead and add it your Chicken Curry.

Ingredients

1. Whole Chicken (cut into medium sized pieces) – 1 kg/2.2 lbs
2. Thinly sliced Onions  – 1 large
3. Diced Tomatoes – 1 large
4. Slit Green Chillies – 4 (Alter according to your Spice Tolerance)
5. Curry Leaves – A small sprig
6. Mint leaves (Pudhina) – 1/2 cup packed
7. Chopped Cilantro (Malliyilla) – 1/2 cup (Use the leaves & stem)
8. Fresh Ginger – 1/2″ long piece
9. Garlic – 2 cloves
10. Chicken Masala Powder – 2 tbsp (Any brand, I used Eastern Chicken Masala Powder)
11. Homemade Garam Masala Powder – 1/2 to 1 tsp
12. Yogurt – 1/2 Cup
13. Lemon Juice – 1 tbsp
14. Salt- to taste
15. Oil – 2 tbsp

1. Turmeric Powder – 1/4 tsp
2. Chicken Masala Powder – 1 tbsp
3. Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
4. Pepper Powder – 1/2 tsp
5. Coriander Powder – 1 tbsp
6. Ginger Garlic Paste – 1 tbsp
7. Salt – to taste

Chicken Curry with Mint

Preparation Method

1. Wash and clean the chicken pieces thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. Drain and keep aside.
2. Make a marinade using the above ingredients and rub it nicely on the chicken pieces. Keep it aside for atleast 30 minutes.
3. Grind the mint & cilantro along with the ginger and garlic to make a fine paste.
4. Heat a big non stick pan and add 2 tablespoons of oil.
5. Then add onions, slit green chillies and curry leaves and saute till the onions begin to lightly brown.
6. Add the ground mint ginger-garlic paste and fry for a minute or two.
7. Throw in the chopped tomatoes and cook till the tomatoes are pulpy and mashed.
8. Reduce heat and add 2 tbsp chicken masala powder.  Saute for a minute.
9. Blend 1/2 cup of yogurt with little water and add it to the pan along with salt to taste and mix well. Allow it to simmer for a while.
10. Add the marinated chicken to the masala gravy and mix gently. Cover and cook on medium heat for around 20-25 minutes till the chicken has been cooked thoroughly.
11. Open the pan and add garam masala powder. Simmer on low heat for 5-7 minutes so that the gravy thickens. Remove from heat and keep covered.

Spicy Chicken Bites

Ingredients

1. Skinless & Boneless Chicken Thighs – 1 kg/2.2 lbs
2. Diced Onions – 1 large
3. Finely Minced Ginger – 1 tbsp
4. Finely Minced Garlic – 2 cloves
5. Curry Leaves – A large sprig
6. Hot & Sweet Chilly Sauce – 2 tbsp (Alternatively, you can use 2 tbsp Red Chilly Sauce and 2 tsp sugar)
7. Red Chilly Powder – 1/2 tsp (Alter according to your Spice Tolerance)
8. Black Pepper Powder – 1/2 tsp
9. Garam Masala Powder – 1/2 tsp
10. Chilly Garlic Sauce – 1 tbsp (Optional)
11. Salt – to taste
12. Water – as needed
13. Lemon Juice – 1 tbsp + 1 tsp

For the Marinade

1. Corn Flour – 2 tbsp
2. Chicken Masala Powder – 1 tbsp (I used Eastern Chicken Masala Powder)
3. Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
4. Turmeric Powder – 1/4 tsp
5. Black Pepper Powder – 1/2 tsp
6. Ginger Garlic Paste – 1 tbsp
7. Salt – to taste

Asian Pork Curry

Ingredients

1. Pork (sliced into thin strips 1″ X 2″ approx) – 1 lb
2. Finely Sliced Shallots – 1/2 cup
3. Oil – 2 tbsp
4. Fresh Cilantro (Malliyella) – 1/2 cup roughly chopped
5. Salt – to taste

For Marinating the Pork

1. Soy Sauce – 2 tbsp
2. Fish Sauce – 1 to 2 tbsp
3. Corn Starch – 2 tsp
4. Finely Sliced Green Chillies – 3 or 4 (Alter according to your spice tolerance)
5. Finely Sliced Shallots – 1/4 cup
6. Black Pepper Powder – 1 tsp
7. Sugar – 1 tsp
8. Chicken/Meat Masala Powder – 1.5 tbsp (I used Eastern brand)
9. Powdered Roasted Peanuts – 1/4 cup
10. Lemon Juice – 2 tsp

Preparation Method

1. Clean and wash the pork and slice it into thin bite sized strips of 1/2″ thickness approx.
2. Marinate the pork with the above ingredients and refrigerate it for atleast 1 hour.
3. Heat oil in a non stick pan and saute shallots for a few minutes.
4. Add the marinated pork to the pan along with any left over marinade and 1/2 cup water.
5. Stir fry the pork for around 10 minutes. Do a taste test and add salt only if needed.
6. Throw in the chopped cilantro and mix well. If there is no gravy, add 1/2 cup of water to the pan.
7. Cover and cook for 5-7 more minutes or until done.