Bombay Chicken with Rice Recipe

This recipe is brilliant!

INGREDIENTS

* 170 g diced dried mixed fruit
* 6 g sugar
* 85 g chopped onion
* 185 g uncooked long-grain white rice
* 6 g salt
* 475 ml water
* 1362 g chicken, cut into pieces
* 30 g butter, melted
* 8 g curry powder, divided
* 1 g paprika

DIRECTIONS

* Preheat oven to 375 F (190 degrees C).
* In a 9x13 inch baking pan, mix rice, fruit, onion, salt and sugar.
* Pour in water. Arrange chicken parts over the rice mixture.
* In a small bowl, mix butter, curry powder and paprika.
* Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
* Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
* Heat oil in large skillet over a medium-high heat.
* Fry patties on both sides until golden brown.
* Drain on paper towels before serving.

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Vegetable Rice (Indian Style)

INGREDIENTS

* 1 onion, finely chopped
* 1 clove garlic, minced
* 75 g chopped red bell pepper
* 3 whole cloves
* 950 ml water
* 190 g long grain rice
* 20 g salt, or to taste
* 5 g cayenne pepper
* 90 g chopped fresh broccoli
* 1 g ground turmeric
* 80 g corn kernels
* 55 g fresh green beans, cut into 1 inch pieces
* 0.5 carrot, chopped
* 60 ml water
* 10 g ground black pepper
* 60 ml roasted cashews
* 10 g fresh cilantro (chopped)
* 45 ml corn oil

DIRECTIONS

* Heat the corn oil in a large saucepan over medium-high heat.
* Stir in the onion, garlic, red bell pepper, and whole cloves.
* Cook and stir until the onion has softened and begun to brown, about 10 minutes.
* Stir in rice and cook for 1 minute, stirring constantly.
* Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
* Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl.
* Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave.
* Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews.
* Sprinkle with cilantro to serve.

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Chicken Madras Recipe

Chicken Madras Recipe

Ingredients

* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon

Directions

1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve

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Fantastic Chicken Balti Recipe

A great balti recipe!

INGREDIENTS

500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped


DIRECTIONS

* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.

* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.

* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.

* Add the chicken pieces and stir fry for few minutes.

* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

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