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 [...]

Quick & Easy Chicken Pulao

Easy Chicken Pulao

Many frown upon the plain ‘pulao’ considering it inferior to the pampered ‘biryani’. The chicken pulao that we make at home is no less than any saffron laced biryani in spite of its simplicity. A straightforward and quick pulao recipe that features basmati rice, chicken, coconut milk and fragrant spices. As this decadent one pot dish simmers, the khushboo (aroma) that emanates the kitchen, will put the glamorous biryani to shame. 

Quick & Easy Chicken Pulao Recipe

Marination: 10 mts Prep & Cooking: 45-55 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1/2 kg chicken, washed and drained completely

2 cups long grained rice, washed and strained

2 onions, finely sliced

2 green chillis, slit

1/2 tsp ginger garlic paste

1 tomato, finely chopped

1 tbsp chopped coriander leaves

6-7 mint leaves

2 1/2 cups water

1/2 cup thick coconut milk

salt to taste

1 1/2 tbsps ghee + 1 1/2 tbsps oil

Marinade:

1/2 cup thick curd/yogurt

3-4 green chillis, make a small slit in them

1/2 tsp ginger garlic paste

1/2 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1/2 tbsp coriander leaves

6-7 pudina leaves

1/2 tbsp lemon juice

1 tsp salt

Garam Masala:

7 cloves

1″ cinnamon stick

3 elaichi/cardamom

1 star anise

1 marathi mogga

pinch of mace

pinch of nutmeg pwd

2 bay leaves

1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.

Quick & Easy Chicken Pulao Recipe

Prep time: 10 min

Cook time: 45 min

Yield: 4

Main Ingredients: rice chicken

Many frown upon the plain ‘pulao’ considering it inferior to the pampered ‘biryani’. The chicken pulao that we make at home is no less than any saffron laced biryani in spite of its simplicity. A straightforward and quick pulao recipe that features basmati rice, chicken, coconut milk and fragrant spices. As this decadent one pot dish simmers, the khushboo (aroma) that emanates the kitchen, will put the glamorous biryani to shame.

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.