Tag Archives: chicken recipe

Thai red curry chicken

Ingredients

  • 2 tablespoons vegetable oil
  • 1kg chicken thigh fillets, trimmed,  cut in half crossways
  • 4 tablespoons of Thai red curry paste
  • 150g total – fresh mushrooms, capsicum. broccoli, beans trimmed and sliced
  • 230g can sliced bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 400ml can coconut milk

Procedures

  • Heat oil in a large frying pan over medium-high heat.
  • Add the curry paste and make sure it is cooked properly until its aromatic smell started to come through.
  • Add chicken and cook until golden brown.

Thai red chicken curry (1)

  • Reduce heat to low. Add coconut milk and stir until curry paste has dissolved. Add mushroom, bamboo shoots, vegetables.

Thai red chicken curry (2)Thai red chicken curry (3) Thai red chicken curry (5)

  • Thai red chicken curry (4)Stir to combine.
  • Cover and cook on high for 5 minutes.
  • Add fish sauce and cook on high for a further 10 minutes.

Thai red chicken curry (6)

  • Thai red curry chicken is ready to be served.

Thai red chicken curry (7)

You may also like :

*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles
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Chicken gravy means chicken gravy only, no chicken please

I know the title is very confusing but I will try to explain it.

Last night, AS and I were out and so we decided to eat out. We were discussing what to eat when we saw this South Indian restaurant. I like Indian food so it looked like a good choice to both of us.

We went inside and were given a six sitter table as they didn’t have any empty table for two. I didn’t know much about South Indian dishes expect Dosa so I asked AS as he had spent 5 years in South India.

Anyway, finally we decided to eat Chicken 65 and set meals. AS ordered Anjappar popular non veg  meal which comes with Chappati, rice, chettinad chicken, mutton gravy, fish gravy, rasam, kootu, poriyal , curd and appalam.  For me, I decided to go with Anjappar regular meals that comes with rice, chicken gravy, mutton gravy, fish gravy, rasam, kootu, poriyal , curd and appalam. I knew I couldn’t finish all that but I wanted to try the meal. We got extra chicken as AS told me, from his experience in India, that the meal would have only a few small pieces of meat.

While we are waiting for our food, one of the waiters came and asked if they could sit some other customers on our table too. Don’t get me wrong, I am all up for socialising but not when I am out with my husband trying to enjoy dinner together, I really didn’t want a total stranger on the same table sitting next to us listening to our conversation. So we said Sorry but we wouldn’t be comfortable to have others on the same table. I know it seems rude but they still had tables available in the restaurant but it seemed they didn’t want to use another six sitter table for just three people.

I was actually shocked to see that they even asked about it but AS told, me that it is common in dhabas in India but not in a proper restaurant.

I have eaten North Indian meals before so I was thinking this would be similar but I was so wrong. Firstly, the food was so spicy that I knew I couldn’t eat it all and to top it off, the chicken gravy, fish gravy and goat gravy were just that, gravy, no meat. When I was reading the menu, I had thought it meant chicken with gravy but, no it actually meant just gravy.  I am sure I am not the only one who would be confused by the menu. It seemed quite funny to both me and AS. I was just glad that we had ordered a separate chicken dish which was good but quite spicy.

During the meal, one of the waiters came and tried to put some more dishes on the table. We told him that we hadn’t ordered any more food and he left. He was going around the restaurant and had no clue which table the food he was carrying was for. The tables had numbers but I guess because they put more than one customer in one table, the waiters were getting confused.

Seriously, they are running a nice looking restaurant in Sydney but it was a bit chaotic. AS was telling me that he felt like he was in India with loud South Indian music from the TV, the Bollywood music from speakers and waiters running around in every direction.  But even if their idea was to create an authentic South Indian restaurant environment, they should have given a customer like me a choice to go for a medium spicy meal so that I could at least eat my food. Or maybe I am asking too much from them. I guess I will stick with my favourite dosa when I visit a South Indian restaurant. Anyway I ended up eating only around 1/3 of my meal as it was too spicy. I do eat spicy food but this was super spicy.

The other thing I observed while having dinner was the waiters. I saw one waiter dressed so inappropriately. Sorry I do not want to make fun of him but he is in a customer service business and he was wearing a Wallaby hat (bright yellow), multi coloured jacket and a sunnies while he served and the other waiter was wearing a black shirt with sequence embroidery as if he was going to a club. I seriously think they need a dress code so that the customer can identify the wait staff. I am not really judging people but the business definitely could have used some rules in place.

Please let me know what are some good South Indian dishes (not too spicy though), if you know any. I am always up for trying new food  🙂

Please share you different experience trying new food.

Have a great weekend everyone

XOXO

M from nepaliaustralian

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*Forster *Easter Long weekend trip *Snowy Mountains: Australia

Simple chicken curry

It has been a few days that my hubby wanted to eat typical daal bhaat, aachar and masu. Normally we don’t eat rice at home so yesterday I decided to make him the Nepali meal. So I cooked this simple chicken recipe.

Ingredients

  • Chicken, about 1.5 kg, cut into medium sized pieces
  • 2 large onions, finely chopped
  • 2 tomatoes diced
  • 2 fresh green chilies
  • 2 teaspoon ginger garlic paste
  • 8 teaspoon olive oil
  • 3  teaspoon cumin powder
  • 2  teaspoon coriander powder
  • 1 teaspoon turmeric power
  • A few curry leaves
  • Salt as per taste

Steps

  • Remove the skin from the chicken.(optional)
  • Season the pieces with 3 tablespoons of oil, salt, chilli, turmeric, coriander and cumin powder.

simple chicken curry (1)

  • Set aside for at least an half hour.
  • Heat rest oil in a frying pan. Add the chicken pieces and cook until brown on all sides; usually 6–8 minutes. Remove from the pan and set aside on a plate.

simple chicken curry (2)

  • Dice the tomatoes and green chillies, make a puree, and set aside.

simple chicken curry (5)

  • In a pan, add remaining oil, throw in the garlic ginger paste, and curry leaves.

simple chicken curry (3)

  • Then add the onions and fry for 15 minutes or until golden brown, stirring regularly.

simple chicken curry (4)

  • Once onion is cooked, pour the tomato puree and let it cook for 10 minutes stirring occasionally. If the sauce reduces significantly, add some water.

simple chicken curry (6)

  • Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes, or until tender.

simple chicken curry (7)

  • The delicious chicken curry is ready and it can be served with rice or roti.

simple chicken curry (8)

You may also like:

*Goat curry (using a pressure cooker) *Chicken Tikka Masala

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Chicken choila / chhoela / Choila

I learned this recipe from my BIL (K didi’s husband). He is one of the best cooks around us and he loves cooking. I am sure it is true when they say that when you cook with love, it tastes better. He does put lots of time and effort in his cooking as well.

Ingredients

  • 500gm boneless chicken
  • Few stems spring onion
  • 2 small green chilies
  • 1 red onion finely sliced
  • coriander leaves
  • 5 cloves of fresh garlic
  • 2 inch on fresh ginger
  • 1 teaspoon turmeric powder
  • 2 teaspoons chili flakes
  • 1 teaspoon chili powder
  • 5 tablespoons vegetable oil
  • 1 teaspoon fenugreek seeds (Methi )
  • salt to taste

Steps

  • Cut chicken breast into thin layers.
  • Heat the non-stick frying pan and sauté the chicken until cooked.

  • Cook on both side and make sure, the chicken doesn’t get burnt.
  • Once both sides are golden brown, repeat the process with all the chicken.

  • When you are doing this in batches, make sure you cover the cooked chicken in a container so it doesn’t become dry. This will also make the chhoela juicy and tender.
  • Once all the meat is cooked let it cool down for few minutes, slice the chicken into small diagonally into inch size pieces so it looks better for the presentation. Put all the meat in a big bowl.

  • Make a paste in the blender using fresh garlic, fresh ginger, fresh chilli and fresh coriander. If you don’t have fresh ginger and garlic, you can used readymade paste but fresh always tastes better.

  • Then add this paste along with sliced onions, chili powder, cumin powder, coriander powder, chili flakes, turmeric powder and salt into a bowl with the chicken. Mix it well.

  • Now heat up the pan, add oil and fenugreek seeds and fry it till it turns dark brown. Make sure it doesn’t burn and turn black otherwise it will have a bitter taste.

  • Pour the oil over the chicken and mix it properly.
  • Cut the stem of the green onion into about 2 inch long sizes. Slice it into thin slices and add it to the chicken.

  • Add finely sliced red onion to the chicken

  • Garnish with fresh coriander and Chicken chhoela is ready to be served!

You may also like :

*Chicken chili *Goat curry *Momo

How to make Chicken chili – Nepali Style

This used to be one of my favourite entrée served in Nepali wedding parties back in the day when I was a kid. I still love them and I learned this from my BIL, my cousin K didi’s husband. It is simple, quick and yummy.

Ingredients

  • 2 chicken breast, boneless
  • 1 Spanish Onion
  • 1 large capsicum
  • 4 Green chilli
  • 2 big tomatoes
  • 1 table-spoon chili powder
  • 1 teaspoon cumin powder
  • 1 table-spoon turmeric powder
  • 1 table-spoon cumin seed
  • 3 table-spoon Tomato ketchup
  • 2 table-spoon plain flour
  • 1 table-spoon ginger garlic paste
  • Few stems of green shallot chopped
  • 1 small bunch of fresh chopped coriander
  • 2 cloves of fresh garlic crushed
  • 1 inch of fresh ginger crushed
  • 1 egg
  • Salt to taste
  • Oil to fry

Steps

  • Cut the onion into quarters and take off each skin one by one.

  • Cut capsicum and tomatoes around 1 inch square in size.

  • Cut the chicken breast around 1 inch square in size.

  • Cut the green chili into 2 pieces length wise,
  • Put chicken breast in a big bowl and mix well with cumin, chilli, turmeric powder, salt and ginger garlic paste.

  • Then add plain flour and egg and mix it. Make sure to coat all the chicken pieces well.

  • Heat oil in a pan.

  • Fry the marinated chicken cubes in the oil.

  • Once it turns golden brown, take it out from the heat and put aside.

  • In a wok heat 2 tablespoon of oil and add sliced green chilli, cumin seed, crushed ginger and  garlic and fry for about a minute.

  • Add tomato ketchup in the wok and let it cook for a few minutes.

  • Add fried chicken and mix it well with the sauce.

  • Now add Spanish onion, tomatoes and capsicum.

  • Give it a quick toss we don’t want the onion to cook.

  • Add green shallot and coriander and give it a quick toss and take it off the heat.

  • Serve it as an entrée or with rice.

You may also like :

* *Goat curry *Momo

Jamie Oliver’s Chicken Tikka Masala

Here is another simple recipe from my favourite chef, Jamie Oliver.

Ingredients

• 6 cloves of garlic, peeled
• 3 inches of fresh ginger, peeled
• 2–3 fresh red chillies, deseeded
• olive oil
• 1 tablespoon mustard seeds
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3 tablespoons garam masala
• ³⁄₄ cup plain yogurt
• 4 medium chicken breasts, skinned and cut into large chunks



• 1 tablespoon butter
• 2 medium onions, peeled and finely sliced
• 2 tablespoons tomato purée
• a small handful of ground cashew nuts or almonds
• salt to taste
• ¹⁄₂ cup heavy cream
• a handful of fresh coriander, chopped
• juice of 1–2 limes

 Steps

  • Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl.
  • Chop the chillies as finely as you can and mix them in with the ginger and garlic.

  • Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of the garam masala.

  • Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for half an hour or so.

  • Melt the butter in the saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.

  • Cook gently for 15 minutes or so without browning too much – it should start to smell fantastic! Add the tomato purée, the ground nuts, 2 cups of water and a teaspoon of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.

  • Put the marinaded chicken on a hot griddle pan or barbecue and sear until cooked through – you can also do this under a preheated broiler if you like.

  •  Warm the sauce and add the cream and the other tablespoon of garam masala.

  • Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning once more and serve sprinkled with the chopped coriander and the lime juice.

  • Then all you need is a huge bowl of steaming rice and some poppadums !

You may also like :

*Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa *Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Dan Dan Noodles

Jamie Oliver Szechuan stir fry with chicken and brown rice

I have always loved Jamie Oliver as a chef. His cooking is so heart warming and yummy. I really like that he uses his hands instead of just a knife to do things in the kitchen making me feel like he is cooking at home. Anyway, I recently bought a Jamie Oliver 20 minutes meals app for my Android phone. So today we decided to try one of the recipes called Jamie Oliver Szechuan Stir Fry with Jasmine rice. It was so easy and quick. As I was cleaning the house, I asked my husband to get the ingredients ready. He thought he would surprised me and cooked the whole meal by himself. I am really impressed as it turned to be yummy and he just had to followed the recipe.

He used brown rice instead of jasmine rice as it is more healthy.

Ingredients

  • 2 large boneless, skinless, chicken highs
  • 1/2 teaspoon Szechuan peppercorns (Timur in Nepali)
  • 150g brown rice
  • 1 small bunch fresh coriander
  • 1 garlic clove
  • 2cm fresh ginger
  • 1/2 medium red pepper
  • 1 small bunch spring onion
  • 50g unsalted peanuts
  • 2 small dried red chilli
  • 1/2 teaspoon cornflour
  • 2 teaspoon sweet chili sauce
  • vegetable oil
  • soy sauce
  • sea salt

Steps

  • Fill your kettle and put it in to boil. Preheat your oven to the lowest setting and place your bowls in the oven to warm.
  • Fill the saucepan with the boiling water and place on a high heat. Once boiling, add the rice and simmer according to packet instructions until the rice to cooked. If you  have rice cooker, you can use that.
  • Meanwhile pick the coriander leaves and put to one side. Finely hop the stalks.
  • Place the wok on a medium heat.
  • Peel the garlic and ginger and slice into matchsticks. De-seed and finely slice the red pepper. Trim and slice the spring onions.
  • Slice the chicken thighs into strips and pop in a bowl with a splash of soy sauce to marinate.
  • Add the peanuts to the hot wok and toast for a few seconds until they start to smell roasted and delicious. Tip out onto a plate and put to one side.
  • Return the wok to the heat and add a splash of vegetable oil.
  • Bash up the dried chillies with Szechuan peppercorns in a pestle and mortar.
  • Add the chicken strips to the hot wok. Turn the heat up to high and season well with salt.
  • Add the bashed up chilli and peppercorns to the wok then stir-fry quickly until the chicken starts to turn golden. Meanwhile…
  • When the rice is done, drain it in a sieve then place the sieve back over the warm saucepan and cover with a lid.
  • Throw the garlic and ginger into the wok and stir-fry for 30 seconds.
  • Add the coriander stalks, spring onions and red pepper and stir-fry for another minute or two until the chicken strips are cooked through.
  • Add the cornflour and sweet chilli sauce to the wok with a splash of soy sauce and toss everything together. Turn the heat off.
  • Make you table look respectable – get the cutlery, salt and pepper and drinks laid out nicely.
  • Add a good pinch of salt to the rice. Get your warmed bowls out of the oven and divide the rice between them.
  • Spoon the stir-fry over the rice, scatter each portion with your toasted peanuts and coriander leaves and tuck in!

You may also like :

*Jamie’s Crackin’ Crab Briks, Couscous Salad & Salsa *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles