CUISINE
Quick and easy
FIFIE MENDONCA
|
Check out these innovative recipes to dish up a great meal.
|
Photo: S. Thanthoni
Chicken can be cooked in various ways: made into sausages, put in salads, grilled, breaded and deep-fried, or used in curries. In general, it is also a healthy food, as it is rich in proteins. Try these innovative ways of making a great dish.
Orange Curried Chicken
Ingredients:
6 medium-sized chicken breasts
1/2 cup small currants
3 firm oranges
2 medium sized onions
1 tbsp ginger garlic paste
2 tbsps garam masala powder
2 tbsps finely chopped mint
2 chicken stock cubes
1 cup milk
3 tbsps butter
Salt to taste
Method: Wash and slightly flatten chicken breasts. Pressure cook in milk along with one tbsp garam masala powder for 3-4 minutes. Cut a thin slice from the top and bottom of the oranges. Then slice each into three. Heat butter in a kadai and fry the finely sliced onions to a golden brown. Add ginger-garlic paste and fry for a minute. Now put in currants, remaining garam masala powder, mint, 2-3 whole green chillies and cooked chicken breasts. Add crumbled chicken stock cubes and one cup of water. Add salt to taste. Layer the orange slices on the top and simmer for a minute. Serve hot.
Chicken with Sesame Potatoes
Ingredients:
2 cups chicken cubes
1 1/2 cups potato cubes
4 tbsps sesame seeds
1 cup cornflour
Oil for deep frying
For the Sauce:
2 cups milk
2 tbsps cornflour
2 tbsps grated cheese
1 tbsp butter
Pepper powder and salt to taste
Method: Parboil chicken cubes drain and keep aside. Meanwhile make a batter with the cornflour. Heat oil in a kadai. Dip chicken cubes in the batter and deep fry till light brown. Drain on paper towels. Now dip potato cubes in cornflour batter. Put sesame seeds in a plastic bag. Put cornflour-dipped potato cubes in and give a good shake. Then deep fry to a golden brown. Drain and keep aside.
To prepare the sauce, heat butter and fry the cornflour lightly. Gradually add milk. Keep stirring so that no lumps are formed. Add grated cheese, pepper powder and salt. Slowly lower fried chicken cubes and sesame potatoes. Add more pepper powder and salt if necessary. Sprinkle chopped parsley or green coriander on top. Serve hot.
Pineapple Chicken
Ingredients:
2 cups chicken strips
3 medium-sized pineapple slices
10 to 12 whole cashewnuts
A small bunch of spring onions
2 tbsps soya sauce
1 tbsp garam masala powder
1 tbsp chilli sauce
2 tbsps butter
Salt to taste
Method: Chop spring onions along with leaves. Put butter in a kadai. Now add chicken strips and fry till light brown. Add spring onions and cashewnuts and keep stirring. Add garam masala powder, soya sauce and chilli sauce. Do not add water. Cut pineapple slices into thin strips and add to chicken. Put in salt and give the kadai a good twirl. Serve immediately.
Junglee Chicken
Ingredients:
2 cups chicken cubes
1 large onion
2 medium seized tomatoes
1 large potato
5-6 flakes of garlic
A small piece of ginger
1 tbsp garam masala powder
4 whole green chillies
2 tbsps chopped mint
3 tbsps butter
Salt to taste
Method: Slice onions and tomatoes fine. Peel and slice potato. In a mixing bowl, put in chicken cubes along with sliced onion, tomato, chopped ginger-garlic, mint, whole green chillies, garam masala powder and salt. Mix well. Heat two tbsps butter in a cooker. Pour mixed chicken into it. Layer potato slices on top with remaining butter. Pressure cook for 5-7 minutes. Serve hot with rotis or rice.
Printer friendly
page
Send this article to Friends by
E-Mail
Magazine
