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Chicken Biriyani

Shopping list

  • 3 tbsp Vegetable Oil
  • 1 medium Onion – sliced
  • Salt to taste
  • 2 Chicken legs (cut each leg to separate thigh & drumstick)

Heat oil in a heavy bottomed pan on gentle heat. & saute onions for 2-3 mins or till they start turning brown. Add the chicken. Fry on gentle heat for 5 mins. Turn heat low and Add the spice mix (pkt 1) and fry for 1-11/2 mins,& Add 1 cup hot water, add salt to taste, cover and cook for another 3 mins. Add the rice(pkt2) and mix very gently. Cover with a tight fitting lid & cook for 7-8 mins. Cover with a tight fitting lid, take the pot off heat & leave for 5 mins before opening & enjoying the delicious aroma.

 

Creamy Chicken or Broccoli Tikka

Shopping list:

  • 2 Medium Chicken Breasts (cut into 6-8 pcs each) or Broccoli – 8 big florets
  • Thick Yoghurt – 4 tbsp
  • Vegetable Oil of your choice – 1 tbsp
  • 1/2 bunch Fresh Coriander
  • 1 Fresh Lemon
  • Optional – 1/2 Green or Red Pepper &/or 1/2 Red Onion, cut into big pieces
  • Salt to taste

Instructions:
Mix the oil, Tandoori Tikka Spice & yoghurt to make a marinade. Add salt to taste. Add the Chicken or Broccoli, and peppers & onions if using. Mix gently, cover & refrigerate for 1 to 4 hrs. When ready to cook, thread Chicken or Broccoli, peppers & onions alternately onto skewers, place the skewers on a wire rack (with a tray underneath to catch drippings) and cook under a medium hot grill for 15-20 minutes turning once or twice in between. It will be done when the chicken is cooked through & slightly charred on the outside. If cooking on a bbq, grill for 4-5 mins turning & basting regularly. Sprinkle with fresh coriander & lemon juice. Serve with a green salad & wraps or pitta breads.

Tip: Complete the spread with some easy Bombay Potatoes cooked with The Spice Pantry Bombay Potato Spice Mix.

Coconutty Kerala Curry

Shopping list for Coconutty Kerala Chicken Curry

  • 1 tbsp Vegetable Oil of your choice
  • Coconut Milk (Full or Low fat)– 1 can
  • 1 Medium Onion, sliced
  • 1/2 cup chopped tomato, fresh or canned.
  • 250g Chicken, cut into small pieces
  • Fresh coriander to garnish (optional)
  • Salt to taste

Instructions:
Heat oil in a heavy bottomed pan on medium heat. Sauté onion till golden brown. Add chicken & sauté for 2 minutes till browned. Add tomatoes & spice mix & sauté for 1 min. .Add 1 cup water & coconut milk. Add salt to taste. Turn the heat to low & simmer for 10 minutes. Sprinkle with fresh coriander & enjoy with white or brown rice or any other side of your choice.

Twist: add a handful of baby spinach leaves towards the end.
Variations: Equally delicious with fish/ prawns/ vegetables.