Spiced Chili Chicken

Sorry peeps for the long hiatus! I haven't been cooking for some time...
Anyway, I made this dish a long time back and here's the recipe. Hope you try this out!

Ingredients:
Chicken (cut into pieces) - 1/2 chicken
Tomato puree - 2 tbsp
Tomato (chopped) - 1
Onion (finely chopped) - 1
Garlic (chopped) - 2 cloves
Green chilies (chopped) - 2
Dried red chilies - 5
Bay leaves - 2
Chili powder - 1 1/2 tsp
Meat curry paste - 1 tbsp
Cumin seeds - 1/2 tsp
Ground coriander - 1 tsp
Ground cumin - 1 tsp
Ground turmeric - 1/4 tsp
Water - 2/3 cup
Sugar - 1/4 tsp
Salt to taste

Blend tomato puree, chopped garlic, fresh green chilies and dried red chilies. Add salt, sugar, chili powder and curry powder. Process until it forms a smooth paste.
Heat oil in a large pan and fry cumin seeds. Add onions and bay leaves and continue stirring.
Add chili paste and fry mixture for 2-3 minutes.
Add ground coriander, cumin and turmeric and cook for another 2-3 minutes. Add in tomatoes.
Pour water and stir. Bring to boil and add in the chicken pieces. Cook for 25-30 minutes. Let the sauce thicken.
Garnish with chopped fresh coriander leaves.
This dish is best served with naan or chapatis.

Comments

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

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