Saucy Chicken Curry

Yum

Ingredients:
Recipe source: ria's
Chicken                 -1 kg, cut in medium pieces & cleaned
Salt  & pepper to taste
Soya sauce             - 3 Tbsp.
Tomato sauce         - 2 Tbsp
Ginger garlic paste -2 Tbsp
Onions                    - 2 , large cut into squares
Carrot                      - 1, cut into squares
Water                       - 1 cup
Cornflour                 - 1 tbsp diluted in 1/2 cup water
Spring onion            -1 sprig, chopped

Method:

1. Marinate the chicken pieces with salt, pepper and 1Tbsp. soya sauce for 15 mins or so.
2. Heat oil in a pan/ wok and lightly fry the chicken pieces in 5 tbsp of oil and set aside. 
3. In the same pan , saute  the ginger-garlic paste till you get a nice aroma.(raw smell goes away)
4. Add in the onions and carrot and saute  for 3 mins.
5. Reduce the flame to low & add the sauces and combine well.
6. Add the fried chicken pieces along with a cup of water & let it boil.
7. When the chicken is done add the cornflour mixture into it and let the gravy thicken.
8. Garnish with spring onions and serve hot with Chicken Fried Rice.

Notes:

• For people who have got used to the traditional Kerala chicken curry, this dish might be a bit odd to taste at first but it grows on you.

Wayanadan Chicken Curry

                       Wayanad is a district in the north-east of Kerala, India & here are some facts about Wayanad(from wiki)..

1.  The Folk etymology of the word says it is a combination of Vayal (paddy field) and Naad (land), making it 'The Land of Paddy Fields'. 
2. It is set high on the Western Ghats with altitudes ranging from 700 to 2100 m.
3. It is the least populous district in Kerala.

Ingredients: 
Chicken                               -            500 g.
Coconut milk                      -           ½ coconut
Tomato, large, sliced          -           1
Onion, large, sliced             -           1
Ginger, finely chopped        -           1 inch piece
Garlic,  finely chopped        -            5 cloves
Green chili, vertically slit    -            5 
Chilli powder                      -          1 tsp.
Coriander powder               -          ½ tsp.
Turmeric powder                -           ½ tsp.
Pepper powder                    -          ½ tsp.
Garam masala                     -          ½ tsp.
Salt    to taste
For the Seasoning:
Coconut Oil                        -          1 Tbsp.
Mustard seeds                     -          ½ tsp.
Dry Red Chilies                  -           2
Curry leaves                         -          a sprig


Method:

1. Clean & cut the chicken pieces in medium size.
2. Take a pan(pref. an earthen pot) and place the chicken pieces. To this, add salt, turmeric powder, chili powder, coriander powder, garam masala, chopped garlic, chopped ginger, green chili, tomato and onion. Mix the ingredients well & set it aside for 10 min.
3. Now place the pan on medium  heat and add some water(just to cover the chicken) &Combine gently & let it boil. Lower the heat  and cover the pan and cook for 20 minutes or until chicken is done.(the amount of gravy will be reduced by now)
4. Once the chicken is cooked give the gravy a gently stir and add the coconut milk and cook for few more minutes.Switch off flame & set aside. 
5. For the seasoning, take another pan and heat some coconut oil(2 tsp.) , add mustard seeds, once spluttered add the red chilies & the curry leaves. Pour this over  the cooked chicken curry, combine gently & serve. 

(recipe source:Mr. Biju Thomas, Haritagiri Hotel, Wayanad)

Cashew Nut Chicken Curry

Yum

Ingredients                                
Chicken                          -     1 Kg 
Oil                                  -    3 Tbsp.
Cashew nuts                   -    1 Cup
Onion, Chopped             -    2 large
Ginger-Garlic paste        -   1 ½ Tbsp.
Chilly powder                 -   1 Tbsp.
Coriander Powder           -   2  Tbsp.
Turmeric powder            -   ½ tsp.
Garam Masala Powder    -   ½  Tbsp.
Tomato, chopped            -    1 large
Cream                              -     ¼ Cup
Salt to taste

Method:

1. Heat Oil in a deep pan on medium heat and fry the Cashew nuts until golden brown. Set it aside until cool, grind it to a smooth paste.(just about ½ a cup) 
2. Saute the chopped Onion in the remaining oil until light brown, add Ginger Garlic paste and continue sauteing till the raw smell is gone.
3. Now add the Chilly powder, Coriander powder, Turmeric powder and Garam-Masala powder, salt and saute for a minute or two.(do not burn the powders)
4. Add the chopped Tomato and the ground Cashew paste and saute till the oil oozes out(will take time 8 mins. approx. Saute on medium heat).
5. Dilute the gravy by adding just enough water (about 2 cups) and add the cut & cleaned Chicken pieces and mix and let it boil on high heat.
6. Once boiled, lower the heat, close the pan and continue cooking till the Chicken is well cooked. The gravy will become almost thick.
7. Add Cream and mix well, turn off the heat, garnish with chopped coriander leaves and serve.

Notes:

• You can use a combination of peanut and cashew nut (½ cup each)

Thalassery Chicken Biryani

Yum

Ingredients:
Chicken(cleaned), cut in medium sized pieces  -  ½ kg
Ginger garlic paste                                 -           3 tsp.
Fennel powder                                        -          2 tsp.
Lemon juice                                           -        1 tbsp.
Cashew nuts, split                                -         15 nos
Basmathi Rice                                        -          2 cups
Cinnamon stick                                      -          1 inch 
Cardamom                                             -           3
Cloves                                                    -           3
Bay leaves                                              -           1
Star Anise                                               -           1
Chilly powder                                        -           1 tsp.
Coriander powder                                   -          3 tsp.
Cumin powder                                        -          1 tsp.
Pepper powder                                        -         ½ tsp.
Nutmeg powder                                      -         ½ tsp.
Garam masala                                         -        1 tsp. 
Onion, finely sliced                               -          2 no. 
Tomato, chopped                                   -         1 no. 
Green chilly                                           -         3 no.
Coriander leaves, chopped                    -        2 tbsp.
mint leaves, chopped                            -         2 tbsp.
Curry leaves                                        -          1 spring 
Coconut milk                                       -         100 ml
Ghee/Oil                                              -         4 tbsp.
Salt to taste

Method:

1. Marinate the cleaned and cut chicken with lemon juice, ginger garlic paste, fennel powder and little salt for a minimum of 2 hours in the refrigerator.
2. Heat ghee or oil in a heavy bottom kadai/wok and fry about 7 cashew nuts and quarter of the sliced onions separately until they are golden brown in color and keep it aside. 
3. Grind together the remaining cashew nuts and coconut milk and keep it aside.  
4. Now  add the cinnamon,cardamom, bay leaves, star anise, cloves and curry leaves to the same oil. Add the remaining onions and fry until they look light brown in color. 
5. Add the tomatoes and green chilly and saute it for a minute or two. Add the  marinated chicken and stir well. 
6. Cover the wok and let it cook on medium flame until the chicken is half cooked. 
7. Now add all the masala powder(Chilly powder,Coriander powder, Cumin powder, Pepper powder, nutmeg powder and Garam masala) and stir well. Let it cook  for about 5 more minutes.  
8. Add the ground cashew and coconut milk mixture and the chopped coriander and mint leaves and salt to taste.  Cover the pan, keep the flame in medium and cook until the chicken is completely cooked. 
9.  Meanwhile start cooking the rice,  wash the rice well,  add 2 cups of water to 2 cups of rice,enough salt and pressure cook it for a whistle. 
10. Once the chicken is done combine it with the prepared rice.  Keep the flame in low and let it cook for about 10 minutes.   
11. Switch of the flame  and set it aside for 15 minutes or so.Garnish it with the fried onions and cashews and serve with raita.

Chicken salad with toasted almonds

Yum

Ingredients:
Serves-3
2 no's.                 -      skinless chicken breasts
2 no's.                 -      bay leaves
2 cup                   -     chicken stock
1 no.                   -      garlic cloves, finely chopped
1/2 cup               -      unsalted, toasted almonds, finely chopped
1 no.                   -      small red onion, finely chopped
1/3 cup               -      parsley, finely chopped
1 small                -      roasted red peppers, chopped(refer note)
1 &1/2 Tbsp.      -       cider vinegar 
1/3 cup               -       extra virgin olive oil
Salt and pepper to taste


Method:

1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Simmer for 5 mins with the lid on.
2. Turn off the heat and set the pot aside for 30 minutes to an hour.
3. Meanwhile add the chopped ingredients(garlic, onion, peppers, almonds, parsley) to a large bowl.Sprinkle a little salt over the mixture and add the olive oil and vinegar. Toss to combine.
4. When the chicken breasts are cooked, remove them from the stock and let it cool. When cool, shred the chicken breasts into small pieces by hand. Mix the chicken pieces in with the rest of the ingredients and serve.

Note:
* I roasted the peppers on stove top. For that hold the pepper with along tongs over flame.
* Turn the pepper frequently until the skin has turned completely black and starts to blister from the flame. Place the blackened pepper into an airtight bowl or zip bag and let it rest for 10 to 15 minutes.Remove from bowl/bag and remove the skin, cut, core and seed the pepper and chop.

Kung Pao Chicken

Yum

 Ingredients:
Boneless chicken    -   500g., cut in small cubes
Corn starch             -   3 tbsp.
Salt a pinch or two
Oil                           -   4 tbsp.
Dried red chillies     -   6 no., broken
Onion                      -    1 no., diced
Red bell pepper       -    1 no., diced
Zucchini                  -    1 no., diced
Pepper                     -     1 tsp.
Roasted peanuts      -     4 tbsp.

For the sauce:
Oil                     -   1 tsp.
Garlic                -   3 tsp., sliced finely
Ginger               -   3 tsp., sliced finely
Brown sugar     - 3 tsp.
ground pepper    -  ½ tsp.
White distilled vinegar  - 3 tsp.
Soy sauce           - 3 tsp.
Hoisin sauce (or soy sauce)  -  2 tsp.
Corn starch        - 2tsp. dissolved in ½ cup water


Method:
Sauce Preparation:

1. Heat 1 tsp oil in a pan, add the garlic and ginger and saute for 3 mins. Add the soy sauce, hoisin sauce and mix well.
2. Add the corn starch dissolved in water, brown sugar, vinegar and pepper powder and stir until the sauce thickens. Set aside.

Chicken Preparation:

1. Toss the chicken cubes with 3 tbsp. of corn starch and salt and set aside for 5 mins.
2. Heat oil in a wide pan at medium heat and add the chicken pieces and fry until chicken is cooked well. Remove excess oil from the chicken on to a paper towel and set aside.
3. In the same pan, heat 1 tbsp oil at high heat add the dried red chillies and stir-fry until for 2 mins. 
4. Add all the required vegetables along with a pinch of salt and required amount of pepper. Stir-fry for a few minutes until they are  ¾th done(do not overcook).
5. Combine the fried chicken pieces and the prepared sauce. Mix well and cook until the sauce coats the chicken and vegetables. 
6. Add in the roasted peanuts and mix well. Garnish with chopped spring onion and serve hot.

Roasted Chicken Salad With Cherry Tomatoes

Yum

Ingredients:
Boneless Chicken breast  -  500gm
extra virgin olive oil         -    ¼ cup 
rosemary dried                  -    2 tsp.(or thyme)
salt as required
ground black pepper         -    1 tsp.  
red Chilli powder(optional)    -     2 tsp. 
Turmeric powder(optional)    -     ¼ tsp.
cherry tomatoes                -     2 cups
green leaf lettuce, chopped -  1 medium sized

Method:

1. Combine the olive oil, herbs, salt and pepper in a small bowl and marinate the chicken with the mixture preferably overnight.(at least 4 hrs.)
2. Preheat Oven to 400 F.
3. Toss the cherry tomatoes in olive oil, salt and pepper.
4. Place the marinated chicken along with the cherry tomatoes in a baking dish.
5. Roast in the oven for about 35 mins. or until the chicken is well cooked. Cook both side of the chicken.(turn it over in between)
6. Remove from oven and set it aside.
7. Arrange the lettuce on to serving plate and place the sliced chicken breasts on top and arrange the cherry tomatoes on top of the greens and serve.(Notes below)

Notes:
I rubbed the chicken breast with chilli powder and turmeric and  pan seared both sides for 8 mins each before placing in the oven.

Payyoli Chicken Fry

Yum

Ingredients:

Chicken, cleaned &cut in medium size pieces - ½kg 
Ginger garlic paste - 2 tbsp.
Kashmiri red chilly - 10nos.
Lemon Juice           - 1 tbsp.
Turmeric powder    - 1tsp.
Green chilly            - 5 nos (slit lengthwise)
Grated coconut       - ½ cup   
Curry leaves           - 2 sprigs
Oil for frying        
Salt to taste

Method:

1. Marinate chicken pieces with salt,lemon juice and half of ginger paste and refrigerate for 15 minutes.
2. Boil kashmiri red chilly just enough water for 10 minutes and grind(only the chilly) it into a fine paste. 
3. Add 3/4 of red chilly paste, turmeric powder,the remaining ginger garlic paste to the refrigerated chicken,mix well and keep aside for 1 hour(in the refrigerator).
4. Mix the the remaining chilly paste to the grated coconut and keep aside until required.
5. Heat oil in a kadai. Fry the chicken pieces until half cooked.
6. Lower the flame to a medium heat and add the grated coconut, curry leaves and green chillies and fry until the chicken is cooked well and golden brown in colour.(Take not to burn the coconut). Remove from flame and serve.

Note:

• Step 6 can be done separately (i.e) fry the chicken and the coconut and curry leaves in the same oil one after the other.

Achari Murg

Yum

  
             Pickle is one of the ingredients in the curry hence the name. 
Ingredients:
Boneless Chicken          -     500 g(Cut in bite size)
Mustard seeds                -    ½ tsp.
Cumin seeds                  -     ½ tsp.
Fennel seeds                  -     ½ tsp.
Fenugreek seeds            -     ½ tsp.
Dried red chillies           -      6
Onion, finely sliced       -      1 large
Garlic, left whole          -       6 cloves
Ginger, grated                -      1 inch
Garlic, crushed               -      4
Tomato purée                 -      2 tbsp.
Sugar                              -      1 tsp.
Water                             -       200 ml
Lime juice                      -       3 tbsp.
Lime Pickle                    -      1 tsp., heaped
Natural Yoghurt             -       200g
Oil                                  -      4 tbsp.
Salt as required
Coriander leaves, chopped for garnishing

Method:

1. Heat the oil in a deep pan and cook whole garlic cloves until they turn golden brown on all sides.
2. Splutter the whole spices and add the sliced onions until they soften. Add the ginger and garlic and sauté for a minute or two.
3. Stir in the tomato purée and  water. Bring to boil and reduce flame and let it simmer for 5 minutes.
4. Add the chicken in the above gravy and cook for 50 minutes(until cooked) on low flame.
5. Combine the sugar, lime juice, lime pickle and salt. 
6. Lightly whisk the yoghurt and add it to the gravy keep stirring. Make sure it doesn't split when adding to the gravy. Cook on low flame(not boil) for a few more minutes, garnish with chopped coriander leaves and serve with ghee rice, mutton biryani, dum biryani or any kind of rice.

Chicken Tikka

Yum

Ingredients
boneless chicken (cut in small cubes)    -        1 kg.
green capsicum(cubed)                          -        1
button mushrooms                                 -        10 to 12   
Onion(cubed)                                        -        1
 Tomato(cubed)                                     -           1 
     
Marinade

ginger garlic paste          -        1 tbsp.  
chilly powder                 -       2 tsp. 
coriander powder           -       1 tsp.   
 turmeric powder            -      1/2 tsp.
pepper powder(optional)     -       1/2 tsp.    
 garam masala                -       1/2 tsp.   
cumin powder                -      1/3 tsp.     
cilantro                           -       4 -5 sprigs
lemon juice of half a lemon
curd                                -     1 cup   
red food color                 -       1/2 tsp. 
 oil                                  -     3 tbsp.
salt to taste

Method

1. Mix together all the ingredients listed under marinade in a bowl to make a thick paste.
2. Add the chicken and the vegetables to this and mix well.
3. Marinate it overnight in refrigerator or for atleast 2 to 3 hrs.
4. Pre-heat oven to 450 degrees F
5. Arrange the  chicken and the vegetables alternately as desired on the skewers and place them on a baking tray and cook for 15 minutes on each side.
6. Remove from oven and serve.

Notes:

• If using bamboo skewers soak them in water overnight to prevent burning.

Chicken Salad With Mayonnaise Dressing

Yum

Ingredients:
500 gm. (2-3 cups)      -   cooked chicken meat, coarsely chopped
1/2                               -   red bell pepper, seeded & chopped
5 nos.                           -   green olives, pitted 
5 nos.                           -   toasted almonds,sliced(optional)
1/4 cup                        -    red onion,chopped
1 no.                            -    apple, chopped


Dressing:
5 Tbsp.                         -   mayonnaise
1/2 Tbsp.                      -   honey
2 tsp.                            -  fresh lemon juice
Salt and pepper to taste


Method:

1. Toss the salad ingredients together in a large bowl.
2.  Prepare the chicken salad dressing in a separate smaller bowl. Mix together the mayonnaise,honey and lemon juice. 
3. The salad dressing should not be too sweet nor too sour. Add more honey or lemon juice until you have reached the balance you want. Add salt and pepper to taste.
4. Gently stir the dressing in with the chicken salad ingredients. Taste and add more salt and pepper if needed.

Chicken Puffs

Yum

   

     This is the first time I'm working with frozen puff pastry. The pack I bought did not have any instruction as to how to use the pastry. And my puff did not rise. After searching the internet I realized where I went wrong and prepared the puffs again and this time it did rise. People who have never worked with puff pastry please do refer the notes below for further info. 

Ingredients:
gives 12 No's puffs

1 packet          -    Puff pastry sheets
White of 1 egg

For Filling:

2 No.             -    Chicken breast fillets  
1/2 tsp.           -     Turmeric powder 
1 tsp.              -     Pepper powder 
Salt to taste
2 medium         -    Onion finely chopped
1 1/2 tbsp.         -  Ginger-garlic paste
1 medium           -  Tomato chopped
1/4 tsp.              -   Turmeric powder 
1 tsp.                -     Chilly powder 
2 tsp.                -      Coriander powder 
1/2 tsp.               -     Garam masala
1/2 tsp.              -   Pepper powder 
2 tbsp.                 -  Coriander leaves, chopped
1 tbsp.               - Oil 
 Salt to taste

Method:

1. Cut the chicken breast into small pieces. Cook the chicken pieces with  1/2 tsp. turmeric powder, 1tsp. pepper powder, water and salt. Allow it to cool.
2. Mince the chicken in a mixer(just a pulse will do)
3. Heat oil in a pan, saute chopped onion till brown and add ginger-garlic paste . Lower the heat and add the spice powders.
4.  Saute for a minute or two and add the chopped tomato. Cook for few minutes and add the minced chicken and chopped coriander leaves. Combine well.Switch off flame and set aside. 
5. Thaw the puff pastry sheets as instructed in the package.(refer notes)
6.  Cut the puff pastry sheet into desired shape. Place 1 tbsp. of the prepared chicken filling onto the sheet.
7. Apply little water along the edges and seal the puffs using a fork. 
8. Arrange the prepared puffs on a greased baking sheet lined or line it with aluminium foil. Lightly beat the egg white and brush on top of the filled puff pastries.(Refer notes)
9.  Preheat the oven to 221 C and bake for 15 – 20 minutes or until the puffs turns golden brown on top.

Notes:

*  For thawing the pastry keep the required number of pastry sheets at room temperature for about 5 minutes or until it's consistency is enough to roll it.

* Use a rolling pin roll out the pastry. Take care not to roll it out too thin. (My pastry sheets where square shaped so I rolled it out to make a rectangle)

* Take care  not to brush the egg whites  on the sides.

* Do not leave the egg washed and stuffed pastry out too long else it will dry.

Dragon Chicken

Yum

  

 I first had dragon chicken at "The Rock" restaurant at Chennai. It was very good and I ended up eating the entire plate. It was sweet ans spicy. 

   I searched for the recipe for a long time, there were many versions of the same and my first attempt was a failure. I finally found a recipe which I tried and I nailed it.

Unfortunately the person who submitted this recipe left no name. The original recipe did not have any vegetables or nuts, but I added both.

Ingredients:

1/2Kg.          -     Chicken(boneless) cut in long strips  

1 tsp.            -     Ginger(finely chopped)

1 tsp.            -     Garlic(finely chopped)

1 1/2 tsp.      -      Red chilly flakes 

1/2 Cup         -    Tomato sauce (adjust the quantity)

2 tsp.            -     Soy sauce

1/2 tsp.         -     Sugar

Oil for deep frying
8 Nos.          -      Split cashews

1 No.            -     Carrot  sliced into thin strips
1/2 Cup        -     Green Capsicum sliced 
1/2 Cup        -      Cabbage sliced
* All the vegetables should be cut as you would do for a fried rice

For marination:

1 tsp.            -     Ginger paste

1 tsp.            -     Garlic paste

1 1/2 tsp.       -     Pepper powder  

1 No.             -    Egg white 

2 tbsp.            -    Corn Flour  

Method: 

1. Marinate the chicken pieces with the above mentioned marination ingredients and set aside for 2 hrs.
2. Fry the marinated chicken in oil until golden brown and crispy.(Refer notes
3. Pour 2 tsp. of oil used for frying in a skillet.
4. Saute the finely chopped ginger, garlic followed by red chilly flakes and tomato sauce.
5. Add Soy Sauce and sugar.
6. Add the cashews and vegetables and saute for 2 minutes.
7. Add the fried chicken pieces and mix well.
8. Cook for some more time until everything is mixed well.
9. Garnish with spring onions and coriander leaves.

NOTES:

* If sugar added is more, add more of tomato sauce to compensate the sweet taste.
* I did not deep fry the chicken instead I used a frying pan to cook the marinated chicken by   turning the pieces time to time to cook evenly.
* Do not over cook the chicken else it will be hard to bite (remember you will be cooking it again with the sauce). You would probably only require 5 to 10 minutes to cook the chicken.
* Do not over cook the vegetables.

Chicken Roll

Yum

Ingredients:
Chicken Masala(Filling)
900 gm        -   Minced chicken
3                 -   Onion chopped
2 inch          -   Ginger finely chopped
10 -12          -  Cloves of garlic, grated
8                 -   Crushed Green chilli(adjust)
½ tsp.          -  Turmeric powder
1 1/2 tsp.     -  Pepper powder
1/2 tsp.        -  Garam masala
1/2 cup        -  chopped coriander leaves
3tbsp.          - Oil
Salt according to taste


For Batter

1 cup    -    Plain Flour 
1 1/2     -    cup water
1           -   egg
Salt to taste


For coating:
1-2                -   Eggwhites
1/2 to 3/4 cup -  Breadcrumbs or as required
oil                  - to deep fry

Method:

Chicken Masala preparations:

1. Cook the chicken in salt and pepper and mince when cool.(Pulse using a blender)
2. Heat oil in pan and add minced ginger, garlic. Saute for a minute and add the minced chicken. Add  pepper powder, turmeric and garam masala. Add chopped coriander leaves.
3. Sprinkle water if it is too dry. Mix well and switch off. 

Pancake preparation:

1. Combine all the ingredients well in a large bowl until everything is blended without lumps.
2.  Heat a pan on medium heat and make thin dosas of about 5inch diameter. (Do not over cook)
3.  Place a 1 tbsp. or less amount of the masala on the prepared pancake at the top leaving little space from the top and the sides.
4. Fold the left and right sides to the centre and make a tight roll to seal the filling in.
5. Seal the roll firmly using the batter.
6. Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated and deep fry until golden brown.
7. Serve warm with ketchup.

Varutharacha Chicken Curry

Yum

Ingredients :(Serves 4)


1/2 Kg  -     Chicken (Cut into small pieces)    
1/4 Cup -   Grated Coconut                         
2 Tbsp.  -    Coconut Oil
1 Tbsp.  -   Ginger Chopped
1 Tbsp.  -   Garlic Chopped 
2 Tbsp.  -   Sliced Coconut pieces
1 Cup     -   Onion thinly sliced
2 No.     -    Green Chilly Sliced
1 tsp.     -    Chilly Powder
1/2 tsp.  -     Coriander Powder
1/4 tsp.  -     Turmeric Powder
1/2tsp.   -      Pepper powder
3/4 tsp.  -     Garam Masala Powder
1 Cup    -      Thin Coconut milk
1 Cup    -     Thick Coconut milk
2 Sprigs   -    Curry Leaves
Salt as needed


For Tempering                                   
1 Tbsp.  -   Coconut Oil
1/2 tsp.  -    Mustard Seeds
3           -     Dry Red Chilly
2           -    Shallots Sliced
1 Sprig  -    Curry Leaves
1/4 tsp.  -    Red Chilly powder


Method:
To make the Curry

1. Dry roast  Grated Coconut in a pan on medium heat until brown,cooland grind it into a smooth paste. Keep it aside.
2. Heat 2 tbsp. of Coconut Oil in a pan on medium  heat and saute the Coconut pieces, chopped Ginger and Garlic for few seconds.(slightly brown).
3. Add Onion and Green Chilly and fry till the Onion becomes golden brown.
4. Lower the heat and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder and saute till its raw smell is gone for about 3 minutes.
5. Add the Chicken and fry on high heat for a minute; add the Salt, Curry Leaves, ground roasted Coconut paste and thin Coconut Milk; cook covered till the Chicken is done.
6. Once the Chicken is cooked well, add the thick Coconut Milk and heat till it starts to boil . Switch off the heat and keep it covered for 5 minutes.

To make the tempering:

1. Heat Oil in another pan on medium heat and splutter Mustard Seeds.
2. Add Whole Red Chilly, Shallots and Curry Leaves and saute till browned. Finally add the red chilly powder and switch off the heat.
3. Pour the tempering over the chicken curry and serve.

Hyderabadi Chicken Dum Biryani

Yum

Ingredients:  (Serves 6 -7)
1 Kg. Chicken washed and drained
2 large onions finely sliced
2 tbsp. chopped coriander leaves
1tsp. saffron
1/2 cup warm milk
2 tbsp. Ghee
5-6tbsp. oil
salt to taste

For Marination:
3/4 cup thick curd
8-10 green chillies slit lengthwise
1 1/2 tbsp. ginger garlic paste
1 tbsp. chilli powder
3/4 tbsp. coriander powder
1/4 tsp. tumeric powder
3/4 cup pudina leaves
juice of 1 lemon
1 1/2 tsp. Salt

For Biryani Masala: 
8 cloves
1" cinnamon stick
5 cardamom
3/4 tsp. shah jeera
12 pepper  corns
Grind the above ingredients 

Spices For Cooking Rice:
4 cups Basmati Rice
6 cloves
3 cardamoms
3 bay leaves
1"cinnamon stick
1 star anise
1 marathi moggu
12 mint leaves
1 1/2 tbsp. salt
1 tbsp. Oil
water as required

Method:

1. Marinate the chicken in  the marination ingredients for at least 2 hours or overnight in fridge.
2. Soak rice for 30 mins.
3. Soak the saffron in the warm milk and keep aside.
4. In a pan heat(1+1tbsp) oil and ghee and fry the onions until golden brown.
5. Bring water to boil in a big pot and add all the spices required for cooking rice and mix well, add the soaked rice and continue to cook until you get one good boil(rice should roll over with boiling water). Drain the rice and keep aside.
6. In a wide and deep vessel add 3 tbsp. oil and spread out the marinated chicken along with marination in it. Cook on high for 2 to 3 mins. Reduce flame.
7. Spread half of the rice over the chicken and pour half a tbsp. ghee, 1/2 of the caramelized onions, 1tbsp. of coriander leaves and 1/4 cup of saffron milk over the rice. Repeat this procedure twice.
8. Place the lid and place a heavy object over it and seal the edges with wheat dough. (I covered the vessel and the lid with  aluminium foil instead) 
9. Cook biryani for 8 to 10 mins on high until steam escapes. Then reduce flame to medium and cook for another 20 mins. Turn off flame and let it sit for 15 mins before opening. 
10. Mix the rice and serve with raita and curry of your choice.