Matsaman Curry (Gang Garee Gai) Recipe
Ingredients
Chicken legs (500 grams), yellow curry paste (2 tbsp), water (400 ml), fish sauce (5 tbsp), sugar (100 grams), coconut milk (300 ml), potato (250 grams), coriander leaves (10 grams for garnish) and salt (1 tbsp).
Method Of Preparation:-
Take a pan, place it over heat. Put the coconut milk in it and keep it to boil. When the coconut milk starts boiling then add curry paste in it and mix it into the coconut milk. Take chicken legs, score them by using knife and then put them into the pan. When the curry starts boiling then add water to the pan. Then add sugar, fish sauce and salt in it and cook it for about 30 minutes. Now cut the potatoes into 5cm cubes and put them into the curry and cook them for about 30 minutes. When it gets ready then decorate it with chopped coriander leaves and then serve it with hot rice or garlic bread.
Green Chicken Curry (Gang Khiiewo Wan Gai) Recipe
Ingredients
Corn fed chicken legs (4), green curry sauce (100gms), Kaffir leaves or Asian lime leaves (3), basil leaves (4), fish sauce (1tbsp), salt (2tsp), sugar (1tsp), cherry tomatoes (6), Red Thai chilies (4), water (150ml), coconut milk (200ml).
Method Of Preparation:-
Take corn fed chicken legs and clean them properly. Take a pot, warm the half of the coconut milk in it. Then add the curry sauce in it and mix it until the coconut milk gets mixed with curry. Put the corn fed chicken legs in it and cook them for about 2 minutes. Reduce the heat to medium. Mix the left over coconut milk with water and add it to the pan and then cook it gradually by stirring. Keep it to boil for about 20 minutes. Then add fish sauce, red chili, sugar and salt in it according to taste. Cook it for about 2 minutes and then take off the pan from heat. Now add Kaffir leaves and basil in it with cherry tomatoes. Keep it to cool and then serve it. Serve with Rice noodles or hot fragrant rice.
Number Of Servings – 2
Cashew Chicken Recipe
Ingredients
Boneless chicken (800 grams), cashew nut paste (½ cup), turmeric powder (½ tsp), cumin (1 tsp), coriander (1 tsp), hot spice mix (garam masala) powders (1 tsp), green chili paste (1 tbsp), clarified butter (ghee)/ butter (1 tbsp), slightly sour yoghurt (2 cups), cloves (4), ginger (1 tbsp), cardamoms crushed (1), garlic (1 tbsp), fresh cream, golden brown fried onion rings, chopped coriander leaves (for garnish) and salt (to taste).
Method Of Preparation:-
Take a heavy bottomed pan, place it over medium heat. Heat the clarified butter or ghee in it and add dry spices in it and fry them for few seconds. Then add chilly paste and ginger-garlic paste in it and fry them for few seconds. Add yogurt in it and cook it for about 3 minutes. Now add chicken pieces and little water in it and mix it well. Cover the pan and cook it for about 15 minutes over medium heat until the chicken gets half cooked. Then add cashew nut paste in it and cook it for few seconds. Add water and salt according to requirement. Mix it well. Reduce the heat to low, cover the pan and cook it for about 15 minutes until the chicken gets cooked and the gravy gets thickened. When it gets ready then decorates it with fresh cream, fried onion rings and chopped coriander and then serves it.
Number Of Servings – 4
Mixed Chicken And Vegetable Curry In Coconut Milk
Ingredients
Boneless, skinless chicken pieces (8to 10 about 1,5 pounds), sliced potatoes (2med.), sliced onion (1big), green peas (1/2c), sliced carrots (2long), curry leaves (1sprig), coriander powder (1tbsp), chicken masala powder (3tbsp), chopped tomato (1med.), mustard seeds (1/2tsp), black pepper powder (1/2tsp), chili powder (1tbsp), oil (3tbsp), coconut milk (1/2c), water (as required), crushed ginger (1 half inch piece), crushed garlic (3-4 pods), cilantro (a few)
For marinating the chicken
Yogurt (2tbsp), black pepper powder (1/2tsp), garlic paste (1tbsp), ginger paste (1tbsp), chilly powder (1tbsp), turmeric powder (1/2tsp), chicken masala (2tbsp).
Method Of Preparation:-
Take chicken, clean it and cut it into medium size pieces. Take a bowl, mix all the ingredients of marinate in it and put the chicken pieces in it. Keep the bowl aside to marinate the chicken for about 30 minutes to 1 hour. Take a pan, heat oil in it and fry mustard seeds in it until they get splutters. Then add the onions in it and sauté them until they get golden brown. Then add crushed garlic and ginger and sauté them for few seconds. Add tomatoes in it and cook them until they get soft. Add cilantro and curry leaves in it and sauté them. Then add cumin powder, black pepper powder, chilly powder, coriander powder, chicken masala powder in it and sauté them. Now add marinated chicken, vegetables, water and salt according to taste in it. Turn down the heat to low, cover the pan and keep it to simmer for about 15 minutes until the vegetables get cooked and chicken gets soft. Cook it by stirring irregularly. Then add coconut milk in it and mix it gradually until the gravy gets thickened. When it gets ready then serve it with rotis or chapattis or rice.
Quick And Simple Chicken Curry Recipe
Ingredients
Chicken breasts chopped (4), curry leaves (1tbsp), ghee (2tbsp for frying), garam masala (2tsp), finely chopped fresh coriander (2tbsp), brown stuff (1/2 pint about 275ml)
Method Of Preparation:-
Take chicken and coat it with curry powder and keep it to marinate for about 2 hours or overnight. Take a large pan, place it over heat. Heat oil or ghee in it and add chicken in it and cook it in oil until it gets brown in color. Now reduce down the heat to low and add curry leaves and brown stuff in it until the chicken gets cooked. When it gets cooked then mix garam masala and chopped fresh coriander leaves.
Number Of Servings – 4
Chicken Chettinad Recipe
Ingredients
Chicken (8 medium sized pieces about 800 grams), chopped onions (2 medium), red chili (1 tsp), lemon juice (2 tsp), water (2 cups), curry leaves (8 big), chopped tomatoes (2 large), oil (2 tbsp) and turmeric powder (1 tsp)
For the paste:-
Poppy seeds (khus khus ) (2 tsp), grated onion (6 tbsp optional), broken cinnamon (1 piece), chopped ginger (2 tsp), red chilies (6 whole), cloves (2), garlic (2 tsp), green cardamoms (2), cumin, coriander and fennel seeds (1 tsp each).
Method Of Preparation:-
Take a pan, place it over heat. Heat oil in it and roast all the ingredients for the paste in it except ginger and garlic. Keep the mixture to cool and then grind it to make a paste with garlic and ginger. Take a heavy bottomed pan, place it over medium heat and fry onions in it until they changes to golden brown in color. Then add red chili powder, turmeric powder, ground paste and curry leaves in it and fry them. Now add chopped tomatoes in it and cook them for about 2 minutes until the oil gets separate. Now add chicken in it and mix it well. Cook it for about 5 minutes over medium heat. Add water and lemon juice in it and then add salt according to taste in it. Mix it properly and then cover the pan and keep it to cook for about 20 minutes until the chicken gets cooked. When it gets ready then decorate it with chopped coriander leaves and serve it.
Number Of Servings – 4
Mint Chicken Curry Recipe
Ingredients
Skinless, boneless chicken breasts (2large or 1lb chicken strips), onion (1), coarsely chopped fresh mint (1c about 250ml), spinach butch (1med.size), sweet pepper, preferably orange or yellow (1), apple (1med.size), salt (1/4tsp), ground cumin (1/2tsp), mild curry paste (2tsp) or hot curry paste (1tsp0, light coconut milk (14oz can), minced garlic (4cloves), minced fresh ginger (2tbsp) or bottled minced ginger (2tsp), olive oil (2 to 3 tsp).
Method Of Preparation:-
Take chicken and cut it into ½ inch bite size pieces. Coarsely chop the onion. Take a non-stick large frying pan, place it over medium heat. Heat 2 teaspoon of oil in it. Then add chicken pieces in it and fry them for about 5 minutes by stirring until they get golden in color. Take out the chicken and place it in a plate. Now add garlic, ginger and onion in the pan. If needed, add 1 teaspoon of oil in it and sauté them for about 7 minutes until the onions get soft. Add coconut milk, cumin, curry paste and salt in it. Mix it and keep it to boil on high heat. Take apple, core it, peel it and then chop it. Mix the apple at once in the sauce. Keep it to boil for about 8 to 10 minutes until the apple gets soft and sauce gets thickened. Now take pepper, seed it and then cut into thin slices. Take spinach, wash it and then remove the thick stem. When the sauce gets thick then adds chicken, pepper slices chicken juices in it. Slowly mix spinach in it and then add half of mint. Cook it for about 1 minute by stirring regularly until the spinach gets wilted. When it geta ready then serve it over rice.
Number Of Servings – 4 to 6