Ginger Chicken
Ingredients
• 1 lb Chicken (breast off the bone)
• 3 inch long piece of ginger
• 1/2 teaspoon black pepper (ground)
• 1/2 teaspoon salt
• 2 tablespoon plain yoghurt
• 4 tablespoon vegetable oil
• 1 teaspoon garam masalah
Directions
Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes.
Chicken Jalfarezi
Ingredients
3 lb. Chicken breast-boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red-Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t. Red Chili powder
¸ t Turmeric Powder
8 oz Butter solids
¸ bunch...... Cilantro
Directions
a) Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally.
- Finely chop remaining 2oz tomatoes.
- Cut ginger into julienne.
- Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
- Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes.
Shahi Korma
Lamb In Saffron & Cardamom Cream
Serving Size : 1
Ingredients
1 tb Cumin seeds
4 ts Coriander seeds
1 Or 2 teaspoons cayenne -pepper
1 t Saffron threads
3 tb Hot milk
6 tb Ghee or clarified butter -(see note)
2 md Onions, chopped
5 Black cardamom pods -cinnamon sticks
4 Cloves
3 Bay leaves
1 Fresh ginger, grated
4 lg Garlic cloves, minced
2 lb Boneless lamb, cut into -1/2-inch cubes
1 c Fresh, sweet, unflavored -yogurt
Salt
1/4 c Heavy cream
1 tb Rose water
1/4 c Blanched almonds
Directions
Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk.
Heat the ghee or clarified butter in a large, shallow, heavy pan.
Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.
Dry the meat with paper towels. Stir half of the meat into the spice mixture. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. Stir in the remaining meat, and cook as before, scraping the bottom of the pan.
If the mixture gets too dry, splash in a little water.
Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used.
Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
Prawns in Spicy Coconut Sauce
Yield: 1 servings
Ingredients
14 oz Canned coconut milk
8 Dried, red chile peppers *
2 ts Cumin seeds
2 ts Coriander seeds
1 ts Turmeric
1 tb Grated fresh ginger
6 Garlic cloves, minced
5 tb Peanut oil
1 lg Onion, thinly sliced
Salt
1 lb Prawns, shelled, deveined
* seeded or partially seeded (reduce or increase amount for a milder or spicier flavor
Directions
Do yourself a favor and use canned coconut milk in this recipe. It's a heck of a lot easier and probably better than what you would produce using a fresh coconut.
Process the grated fresh coconut or the desiccated coconut with 3 1/2 cups hot water in a food processor. Drape a piece of folded cheesecloth over a bowl and pour the coconut mixture into the cheesecloth. Strain the liquid, squeezing the pulp to extract as much milk as possible. This is thick coconut milk; set aside.
Pour 2 1/2 cups hot water over the coconut in the cheesecloth and squeeze to extract more milk into another bowl. This second extract is thin coconut milk. Set aside.
If you are using canned coconut milk, skip this step and proceed with the recipe.
Grind the chile peppers, cumin and coriander seeds in a spice grinder and set aside.
Process the thick coconut milk (or canned coconut milk) with the ground spices, turmeric, ginger and garlic; set aside.
Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently. Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste. Cook this paste for 10 more minutes, stirring constantly.
Stir in the reserved thin coconut milk (or 2 cups water, if you have used canned coconut milk) and let simmer until reduced to a creamy sauce. Add salt to taste.
Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked. (Be careful not to overcook). Serve with steamed rice.
Grated fresh coconut: Pierce the eyes of a fresh coconut and drain off the liquid. Put the coconut in a preheated 375F oven for 20 minutes. Break it open with a hammer and separate the meat from the hard shell in large pieces. Break the pieces into smaller ones and, using a vegetable peeler, peel the brown skin off the meat. Grate the coconut meat in a food processor.
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