Nilgiri Chicken Korma

Nilgiri Chicken Korma

One of the best korma recipes I have prepared in recent times. Made for a wonderful side with Chicken Dum Biryani that I prepared on Sunday. The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavor, filling the kitchen with an aroma that is almost intoxicating. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma. I especially love the flavor and scent of mint leaves in this recipe. Its outright delicious!

Nilgiri Chicken Korma Recipe

Prep: 15 mts Cooking: 40 mts

Serves 4-5 persons

Cuisine: Nigiri/Tamil Nadu

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Ingredients:

1 kg chicken pieces, washed

2 large onions, finely chopped

1 1/2 tbsps ginger garlic paste

1 large tomato, chopped

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1 1/2 tbsp lemon juice

salt to taste

2-3 tbsps oil

chopped coriander leaves for garnish

Dry roast:

1 tsp cumin seeds

1 tsp saunf

1 tsp khus khus

1″ cinnamon

2 cardamoms

5 tbsp grated fresh coconut

8 cashew nuts

1 tbsp roasted chickpeas

Roast: (in 2 tsps oil for 5 mts)

6-8 curry leaves

8-10 shallots/sambar onions

4 green chillis

3 tbsps chopped coriander leaves

15 mint leaves

1 Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.2 Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.3 Add the ground paste and cook over medium heat for 7-8 mts.4 Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.5 Serve with pulao, biryani, coconut rice or rotis.

Nilgiri Chicken Korma Recipe

Prep time: min

Cook time: min

Main Ingredients:

Nilgiri Chicken Korma One of the best korma recipes I have prepared in recent times. Made for a wonderful side with Chicken Dum Biryani that I prepared on Sunday. The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish [...]

Thai Stir fried Broccoli Chicken

Stir fried Broccoli Chicken with Homemade Mango Juice ~ Our meal today

I tried a Thai inspired sweet and savory sauce for a simple broccoli and chicken stir fry and it did not disappoint. The sauce included peanut butter that added sweetness, red chilli flakes gave a touch of spice while lemon juice provided the tang. The roasted red pepper and carrots went well with the chicken and broccoli and the final garnish of cherry tomatoes and toasted cashew nuts packed that extra punch.

Use seasonal vegetables and greens of your choice, shrimp can also be included while vegetarians can replace chicken with paneer or tofu. Makes for a perfect summer meal – quick (under 30 mts), healthy, light on the stomach and delicious! 

Stir fried Broccoli Chicken Recipe

Prep & Cooking Time: 20-25 mts

Serves 4 persons

Cuisine: Thai inspired

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Ingredients:

1/2″ ginger or galangal, julienne

1-2 garlic cloves, crushed

1 onion, cut into 8 pieces

1 carrot, julienne

1 red bell pepper, julienne

1 small head broccoli, blanch in hot water for 2 mts, drain competely

1 cup boneless chicken, cooked

1 tbsp oil

coriander leaves or parsley for garnish

4-5 cherry tomatoes for garnish

7-8 roasted cashew nuts for garnish

Stir fry sauce ingredients (combine)

3/4 – 1 tsp red chilli flakes

1/2-1 tsp light soya sauce

1/2 tbsp lemon juice or vinegar (adjust)

1-2 tsps honey or brown sugar

1 1/4 tbsps peanut butter

3-4 tbsps hot water

salt to taste

1 Heat oil in a large wok, once the oil is hot, add the ginger, garlic and onion and cook on high for a mt, constantly stir frying. Add the cooked boneless chicken and toss for 3-4 mts.2 Add carrots and broccoli and cook for a mt on high flame. Add bell pepper and stir fry for 3 mts, tossing vegetables constantly lest they burn.3 Adjust salt, spice and sweet flavors by taste testing the sauce. Add the prepared sauce mixture and toss all the vegetables till well combined with sauce. Combine well and cook for a mt on low flame till vegetables turn crisp tender.4 Turn off heat, remove onto serving plate and garnish with toasted cashew nuts, cherry tomatoes and parsley or fresh coriander leaves.

Quick Summer Meals ~ Thai Stir fried Broccoli Chicken Recipe

Prep time: 10 min

Cook time: 10 min

Yield: 3

Main Ingredients: carrots bell peppers broccoli chicken peanut butter

Breakfast Chicken Sausage Platter

Our brunch this morning was roasted chicken sausages flavored with oregano, sauteed shredded cabbage, boiled egg, cucumber and lightly sauteed apple slices. This breakfast platter is adapted from Nita Mehta’s breakfast cookbook and made for a super quick, flavorful, filling, men-pleasing (my son and husband)  meal. For a lunch or dinner version, you can top with some salsa and grated cheese.

Breakfast Chicken Sausage Platter Recipe

Prep & Cooking: 15 mts

Serves: 3 persons

Cuisine: Western

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Ingredients:

7-8 breakfast chicken sausages

4 tsps butter

1 tsp oregano or any seasoning of your choice

2 cups finely shredded cabbage

1 tsp tomato sauce or Worcestershire sauce

1/2 tsp sugar

salt and pepper to taste

1 carrot, grated

2 apples, cored and sliced

2-3 hard boiled eggs, peeled and sliced

1 Heat 2 tsps of butter in a vessel, add the shredded cabbage and stir fry on high for a mt. Add tomato sauce, salt, sugar and pepper and turn off heat. Remove onto a serving plate. Over the sauteed cabbage or around it, arrange the grated carrot. Keep aside.2 In the same vessel, add a tsp of butter, add the sausages and roast for 2-3 mts till well browned. Sprinkle the oregano and remove them onto the bed of cabbage and carrot.3 In the same pan, add another tsp of butter, pinch of sugar and pepper and place the apple slices and saute for few secs on both sides. Remove onto serving plate.4 Arrange boiled egg slices on the plate, sprinkle salt and pepper. Finally arrange cucumber slices. Breakfast/brunch is ready to be served.

Breakfast Chicken Sausage Platter Recipe

Prep time: 5 min

Cook time: 10 min

Yield: 3

Main Ingredients: chicken sausage cabbage boiled egg apple

Our brunch this morning was roasted chicken sausages flavored with oregano, sauteed shredded cabbage, boiled egg, cucumber and lightly sauteed apple slices. This breakfast platter is adapted from Nita Mehta’s breakfast cookbook and made for a super quick, flavorful, filling, men-pleasing (my son and husband) meal. For a lunch or dinner version, you can top [...]

Kerala Chicken Stew

Kerala Chicken Stew

Chicken stew with Appam is a popular breakfast fare in Kerala. Simple, aromatic, hearty stew that is sure to win many a heart. Chicken and potato cubes are slowly simmered in a subtly spiced coconut milk base. You can even add vegetables like carrot, beans and peas and increase the nutrition profile of the stew. This culinary gem of Kerala cuisine makes for a decent side with roti, paratha and rice too other than appam and puttu.

Kerala Chicken Stew Recipe

Prep & Cooking: 40 mts

Serves 5 persons

Cuisine: Kerala

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Ingredients:

1 kg chicken pieces, washed

2 large onions, finely sliced

1 large potato, peeled and cubed

1/2 tsp ginger paste

3 cloves garlic, sliced

6-7 green chillis, partially slit

4-5 cloves

1″ cinnamon

2 cardamom

8-10 pepper corns

1/4 tsp turmeric pwd (optional)

large pinch fennel pwd (optional)

1/2 tsp garam masala pwd

1/2 cup thick coconut milk

1 1/2 cups thin coconut milk

1/2 tsp freshly ground black pepper pwd

salt to taste

1 tbsp lemon juice

15-18 curry leaves

1 1/2 tbsp oil

1 tbsp ghee

1 Heat oil and ghee in a heavy bottomed vessel, add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs till the aroma emanates the kitchen. Add garlic slices and saute for for few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 4 mts.
2 Add turmeric pwd and combine. Add the chicken pieces and cook over medium heat for 7-8 mts.
3 Add the thin coconut milk and salt and combine. Cook without lid for 5-6 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and combine.
4 Serve warm with appam, rice or roti.

Kerala Chicken Stew Recipe

Prep time: 15 min

Cook time: 30 min

Yield: 5

Main Ingredients: chicken coconut milk

Chicken stew with Appam is a popular breakfast fare in Kerala. Simple, aromatic, hearty stew that is sure to win many a heart. Chicken and potato cubes are slowly simmered in a subtly spiced coconut milk base. You can even add vegetables like carrot, beans and peas and increase the nutrition profile of the stew.This culinary gem of Kerala cuisine makes for a decent side with roti, paratha and rice too other than appam and puttu.