Posts Tagged Chicken

Masala Chicken Curry

Masala Chicken Curry (Fiji Type)

Masala Chicken Curry (Fiji Type)

Ingredients:

  1. Chicken No 10
  2. 1 cup Oil
  3. Sarso (mustard seeds)1/2 tsp
  4. Jeera (cumin seeds)1/2 tsp
  5. Methi (fumagreek seeds) 6 seeds
  6. Garlic paste 2 tbsp
  7. Ginger paste 1 tbsp
  8. Onion  1 sliced
  9. Curry Leaves 5 -8 leaves
  10. Salt to taste
  11. Chillies pounded
  12. 1 1/2 Tsp Haldi
  13. 3 tsp Masala
  14. 3 cardamom (Partially grounded)
  15. 1 inch Cinnamon stick (grounded)
  16. Chicken Masala (if you have) 1 tsp

Method:

  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic,  curry leaves, cardamom and cinnamon and stir for a few seconds.
  5. Add the chicken and stir, add salt, pounded chillies, tumeric and masala and mix well.
  6. Add 1 cup water and cook till all water is evaporated and masala looks separate from oil.
  7. Serve with dal, rice and chutney.
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Biryani (biriani)

 

Chicken Biryani

Chicken Biryani

Biriyani for 8 people.

Ingredients:

  1. Basmati Rice (Biriyani Rice) 4 cup
  2. Chicken  1.5 kg
  3. Cinnamon (Karuva patta 5 grams)
  4. Cloves (Grampu – 20)
  5. Cardamom (Elaichi – 15)
  6. Pudina leaves ( 5 cloves)
  7. Dhanya leaves
  8. Dhanya powder (1/2 teaspoon)
  9. Mircha powder (1 teaspon)
  10. Turmeric powder (1/2 teaspoon)
  11. salt (to taste)
  12. Onions 4

Granishing

  1. Kismis
  2. Cashew Nut
  3. Onion 2
  4. Oil (2 tablespoon)

Method:

  1. Soak the rice in water for 1 hour.
  2. Slice the Onion and tomato and keep separately.
  3. Heat oil in a pan.
  4. Add cinnamon, cloves & cardamom and stir.
  5. Add sliced onions (4) & fry till slight brown.
  6. Add dhanya powder, mircha powder & turmeric powder and stir.
  7. Add sliced tomatoes and keep stirring till tomatoes turn somewhat dry.
  8. Add pudina leaves and stir.
  9. Add a cup of water to the mixture and stir.
  10. Put the chicken in a pressure cooker or a thick bottom vessel and add the above mixture.
  11. Cook till the chicken is well cooked.
  12. Once the chicken is cooked add rice and water.
  13. Cook till the rice is tender.
  14. Transfer the dish into a serving bowl, garnish it and serve with salad.

Garnishing:

  1. Slice 2 onion as thin as possible and deep fry till golden brown. Take the fried onion and keep separate.
  2. Fry the Kismish & cashew nut in the same oil.
  3. Serve with salad.

This recipe was been supplied to me by my kunjechi, Susan.

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Samosa (Chicken Luncheon and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Chicken luncheon
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Take out the Luncheon from the tin and cut it into 1 cm cubes.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, luncheon pieces and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Chicken Palau

Palau in Fiji is a very special dish, it is cooked during special events like Weddings, Birthdays, Christmas, New Year  or for a special guest. Chicken Palau recipe is an authentic Indo-Fijian dish.

Meat Palau is prepared by cooking the meat curry first and than cooking the rice in spices, when rice is half way cooked, the cooked meat is added to the rice portion.  This is than cooked together. Palau looks somewhat like Chicken Fried Rice (in western countries) or Biriyani (in India)  its more closer to Biriyani because of the similar type of spices used.

Palau can be cooked with Chicken, Goat, Lamb or even Beef. All the meat mentioned can be cooked using the recipe below, the only difference will be to substitute the Chicken with Goat, Lamb or Beef. The only thing that differs between Chicken Palau and other meat Palau is that chicken meat is more tender therefore, it will need lesser cooking time than Goat, Lamb or Beef.

 

Ingredients for Cooking Meat:

  1. 1 kg chicken
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Masala
  7. 1/2 Onion sliced
  8. Garlic paste 1 tbsp
  9. Ginger 1/4 tbsp paste
  10. Water 4 cups
  11. Oil
  12. Lewang
  13. Elachi
  14. Dhalchini
  15. Curry leaves 4 -5 pcs
  16. Masala 2tbsp

Ingredients for the rice:

  1. Rice 2 cups
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Palau masala/ Chicken masala
  7. Coriander Powder
  8. Roasted Jeera Powder
  9. 2 onion sliced
  10. Garlic paste 1 tbsp
  11. Ginger paste 1/4 tbsp paste
  12. Butter 100 grams
  13. Curry leaves 10 pieces
  14. Lewang 2 – 4 pieces
  15. Elachi 3 – 5 pieces
  16. Dhalchini 2 -4 pieces (1 cm each)

For Garnishing: Coriander leaves rinsed and cut into small pieces, add this when the Chicken Palau is cooked and you are about to take it off the stove.

Method for cooking Chicken Palau:

  1. Cut chicken in curry size pieces and rinse it.
  2. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso and stirr.
  3. After a few seconds add garlic, lewang, elachi, dalchini, , coriander powder and curry leaves. Fry this till garlic is light brown.
  4. Add chopped meat,  salt and mix this well.
  5. Cook till meat is tender.
  6. Rinse the rice and keep it aside.
  7. In another pot heat half the butter and pour in methi, after a few seconds add onion, ginger, jeera, sarso, curry leaves, elachi, lewang and dhalchini and stirr.
  8. After a few seconds add garlic and curry leaves, chicken masala, coriander powder. Fry this till garlic is light brown. Add the rice and fry this for 2 minutes and add hot water and salt. Let this cook till rice is half cooked and most of the water has disappeared.
  9. Add the cooked chicken and mix well.
  10. Let this cook till rice is tender and add jeera powder and mix well.
  11. Cut the remaining butter in small pieces and pour it over the chicken palau and let it melt.
  12. Sprinkle the coriander leaves and serve chicken palau with tamrin chutney or tomato chutney or salad.

Notes:

  1. Some People spell Chicken palau as pulau, palaoo, pulao, pulav etc.

 

 

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Chicken Chow Mein

Ingredients:

  1. Chicken diced 2cm cubes
  2. Oil
  3. Garlic paste
  4. Ginger paste
  5. Salt
  6. Chow Mein Noodles
  7. Beans slices
  8. Celery finely chopped
  9. Carrots finely chopped
  10. Chinese Salt
  11. Soy Sauce
  12. Corn Flour

Method:

  1. Heat water and pour it on the chow-mein noodle. Drain the water after 5 minutes.
  2. Heat 1/4 tsp oil, add boiled noodles and sprinkle some say sauce. Toss this over heat for 2 minutes and keep it aside.
  3. In a frypan heat oil, add garlic,  ginger and onion cook for few seconds and add sugar and mix.
  4. Add chicken mix well and cook till tender and water is evaporated.
  5. Add all the vegetables and cook on high heat for 2 minutes.
  6. Add prepared Noodles, salt, chinese salt and soy sauce and mix well. Cook on low heat for 2 minutes and serve.

This Recipe was supplied to me by my friend Ashika

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Chicken Fried Rice

Ingredients:

  1. Chicken diced 2cm cubes
  2. Oil
  3. Garlic paste
  4. Ginger paste
  5. Salt
  6. Cooked Rice
  7. Long beans finely chopped
  8. Celery finely chopped
  9. Carrots finely chopped
  10. Brown sugar 1 stp
  11. 1 Egg
  12. Chinese Salt
  13. Soy Sauce

Method:

  1. Cook Rice (should not be sticky but fluffy) and separate the grains.
  2. In a frypan heat oil, add garlic,  ginger and onion cook for few seconds and add sugar and mix.
  3. Add egg and keep stirring till fried.
  4. Add chicken mix well and cook till tender and water is evaporated.
  5. Add all the vegetables and cook on high heat for 2 minutes.
  6. Add rice, salt, chinese salt and soy sauce and mix well. Cook on low heat for 4 minutes and serve.
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Chicken Chop Suey

Ingredients:

  1. Chopped chicken 1 kg
  2. Carrots 2 large
  3. Celery 2 stalks
  4. Chinese salt 1/2 tsp
  5. Salt
  6. Oil
  7. Chinese cabbage
  8. Ginger paste
  9. Garlic Paste
  10. 1 large Onion
  11. Corn flour 3 tsp
  12. Soy Sauce
  13. Long Beans

Extra:

  1. 1 tsp oil
  2. 1/4 tsp ginger paste
  3. 1/4 tsp garlic paste

Method:

  1. Chop the chicken into 2 cm cubes. If u have boneless chicken than its even better. Wash it.
  2. Use a vegetable peeler to take off a thin layer of skin off the carrot. Wash the carrots and cut it into 2 inches long pieces.
  3. Wash the celery and cut it into small cubes of less than 1 cm.
  4. Take off the skin from the onion and cut it into thin round pieces.
  5. Cut the beans into 1 inch long strips.
  6. Heat oil and add ginger and garlic and fry till lightly brown.
  7. Add chicken and fry this till cooked and put it aside.
  8. In a fry pan heat 1 tsp oil.
  9. Add ginger and garlic stirr it and add carrots and bean. stirr this for 4 to 5 minutes.
  10. Add celery and chinese cabbage. Cook for 1 minute over high heat.
  11. Now add cooked chicken and salt to the vegetables and mix it.
  12. In a bowl mix corn flour to 1/2 cup of water. Pour this mixture to cooking vegetable and meat.
  13. Add chinese salt cook for a minute and serve with rice/roti/noodles/cassava/dalo etc.

This Recipe was supplied to me by my friend Ashika.

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Lovo

Ingredients:

  1. Chicken
  2. Salt
  3. Ginger
  4. Garlic
  5. Soy sauce
  6. Onion
  7. Foil to wrap
  8. Honey (optional)

Method:

  1. Defrost the chicken.
  2. Wash the whole chicken.
  3. Marinate the chicken in sauce, ginger, garlic, onion,honey for about 1 to 2 hours.
  4. While the chicken is marinating, dig a pit and put some hard large stones in the pit.
  5. Put some wood in the pit also and light a fire to heat the stones.
  6. Wrap the marinated chicken in foils.
  7. When the stones are hot enough, take out all the pieces of wood and put the foil wrapped chicken
    on the hot stones
  8. Cover this up nicely so that heat doesn’t escape.
  9. Cook this for about 1/1/2 hour to 2 hours depending on the hotness of the stones.
  10. When its cooked, take the chicken out of the pit and serve with dalo, cassava or kumala and tomato sauce.

Note:

This is a very special Fijian dish.

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