Anyone from indian background?!
thank you! :0)
Answers: i need a real indian chicken curry recipe please!! like right from someone in india would be best. i'm sick of all these american version's with all the extra crap in it. but please i would love a original recipe
thank you! :0)
I am!
Here's a good one:
This is a specialty from Mangalore, which is a coastal city located on the southwestern coast in the state of Karnataka. Mangalore is often referred to as the "Gateway to Karnataka". The cuisine of Mangalore is characterized by its use of fresh coconuts, hot chilies and fragrant spices. Although Mangalore is well known for its wonderful seafood dishes, Coondapuri Chicken continues to be a regional favorite. The addition of a freshly ground home made masala (spice mixture) is what makes this dish so special and of course, absolutely delicious.
This dish is simple to prepare and just perfect for entertaining. It can be made well ahead of time and warmed through just before serving. I am sure your family and friends will enjoy it as much as mine do.
CHICKEN COONDAPURI
Ingredients:
3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
For the MASALA: dry roast and grind to a fine powder
6-8 dried red chilies (to taste)
1 tbsp coriander seeds
? tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric
Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.
METHOD:
In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.
In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice.
An Indian couple made us this recipe after we helped them find an apartment:
Chicken breasts, boneless & skinless
Canned tomato sauce
Cayenne pepper
Ground cinnamon
Slivered almonds
Raisins
Rice
Tomatoes, cut in wedges
Cucumbers, sliced
Saute the chicken breasts until golden. Add tomato sauce. Add cayenne pepper to taste. Simmer until chicken is cooked thoroughly.
Meanwhile cook the rice according to package or rice cooker directions adding cinnamon, raisins and slivered almonds to the rice and water.
Serve the chicken alongside the rice. Serve the tomatoes and cucumbers to cool your palate.
I wish I could give amounts but she only told me what she used, not how much. I remember that the chicken was quite spicy so I would try 1/4 tsp cayenne per can of tomato sauce. That's for 4 pieces of chicken (two whole breasts).
This is my fav:
BADAMI CHICKEN (Chicken with Almonds)
Yield: serves 6
Ingredients:
1 lb of boneless, skinless chicken pieces cut into 2 inch pieces
4 medium onions, finely chopped
1 tbsp finely minced garlic
? tbsp finely minced ginger
3 small tomatoes, finely chopped
1 cinnamon stick
4 black cardamom pods, gently crushed
4 cloves
1 tsp ground cumin powder
2 tsp ground coriander powder
1 tsp turmeric
1 tsp red chili powder
12 almonds, toasted and ground into a fine powder
? cup of oil (vegetable or canola)
salt and pepper to taste
4 tbsp of slivered almonds (garnish)
1 cup of cream (light is fine)
Juice of 1 lime
Freshly chopped cilantro leaves
Method:
Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.
In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.
Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. Then add the ginger and garlic, stir fry for 2-3 minutes. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. Combine well and bring to a gentle boil, cover and reduce the heat to low. Simmer gently for 30 minutes. Garnish with the toasted almonds and cilantro.