South Indian Green Chicken Curry with Steamed Basmati Rice! P.s. Vegetarian Option Also Available :D

Hello my lovely readers!

I’ve been doing a lot of baking lately and whatever little I cook and share, is not Indian, so I thought why not share something from my motherland for my international readers so that they can have a taste of India! And my Indian readers who rarely cook can enjoy making and eating this curry too! If there are any more recipes that you’d like me to share, something that you’ve been wanting to make for really long, comment on this post and we will get back to you with the recipe! Nothing better than cooking for my viewers! ❤

I’m sharing the recipe for south Indian style green chicken curry eaten with steamed Basmati rice! It’s a really tangy yet almost creamy, nothing like Thai green curry (if you’re comparing) with lots and lots of fresh coriander in it and just a hint of coconut milk! It’s best eaten with rice and I like my curry with lots of gravy so I add more water than required, but you can add only a little amount and eat this with Chapatis (Indian flatbread) too!

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South Indian style green chicken curry! Absolutely delish!!!

So,

What are we making?

South Indian style Green Chicken Curry with Steamed Basmati Rice.

P.s. If you are a vegetarian you can use potatoes instead of chicken or even mixed vegetables! Everything else remains the same!

P.p.s. You can trust this recipe and be assured that this is the authentic way to do it, Source: I’m an Indian! 😉

What are we using?

1/2 kg Raw Chicken (without skin and washed) or Potatoes/Mix vegetables for a vegetarian option

1 Onion Chopped

1 Bay Leaf

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Black Pepper Powder

1/2 tsp Garam Masala (to learn how to make garam masala click here.)

1/2 tsp Fennel Seeds

1/4 cup Yogurt (or about 30 gms)

1/4 cup Coconut Milk (you can alternate this with heavy cream instead)

2 tbsp Lemon Juice

Salt to taste.

1  tbsp vegetable oil

For the green paste:

1/2 bunch Fresh Coriander or Cilantro

1/4 bunch Mint Leaves

2-3 Green Chillies

1 large Onion

1 tbsp Roughly Chopped Ginger

4-5 Garlic Cloves

What are we doing?

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Indian green chicken

Step 1: Marinate chicken in lemon juice, salt, pepper for 30 minutes.

Step 2: Make a smooth paste with the ingredients ‘for the green paste’. You can whizz them up in a food processor with a little water.

Step 3: Heat oil in a wok or any heavy bottomed pan, add fennel seeds followed by bay leaf. Add in the chopped onions and let them brown on medium heat.

Step 4: When the onions start to turn brown, add in the green paste you made in step 2 and cook that for good 6-8 minutes on low heat or until the oil starts to separate from mixture. Make sure you don’t let it cook for too long, the coriander will loose its color.

Step 5: Add the yogurt, turmeric powder, coriander powder, cumin powder and garam masala. Saute for about half a minute before adding the chicken (add the marinade too).

Step 6: Fry the chicken in green paste and spices for about 3 minutes.

Step 7: Add 500 ml of water (or add 1/2 cup if you don’t want any gravy) and bring it to a boil. Cover until the chicken is cooked and oil has separated.

Step 8: Add in the coconut milk or heavy cream and mix well.

Your South Indian style green chicken curry is now ready to be gorged on! Serve it with some steamed Basmati rice or Chapatis!

To learn how to steam basmati rice click here and to learn how to make chapatis click here.

I hope you enjoy making and eating this chicken! If there are any Indian dishes that you may like to know the recipe of, comment on this post and I will get back to you with authentic Indian way to do it!

Much Love,

Radhika xx

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Corn Fritters- The Gordon Ramsay Way !

Hello Readers,

Do you go through a few evenings when you just want to eat something delicious but cannot decide what? Or those afternoons when you are not too hungry but want to savor something light and fun. Or are you running out of ideas for snacks/starter dishes for your next house party? Well if YES is the answer to all these questions then this is the perfect dish to try out.

Well i go through these days most of the time when i just cannot decide what to cook & eat. Recently when i was food hunting in my own kitchen i found nothing exciting  and then came across a can of sweetcorn and suddenly the corn fritters recipe shown on Gordon Ramsay’s Ultimate Cookery Course which i watch religiously struck my mind. Well let me tell you if you are a  newbie to cooking this is the perfect dish to try to boost your confidence because not just its super easy to make but it hardly takes 10 minutes to dish this out from scratch and also all the ingredients involved are basic & easily available in your own kitchen.

What are we cooking? – Corn Fritters..!!

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What are we using?

A can of sweetcorn

1 cup all purpose flour

1/2 tsp baking powder

1 tsp salt

1 tsp pepper

1 egg

4 tbsp milk

A bunch of coriander (finely chopped)

A bunch of spring onion (finely chopped)

1 tomato (finely chopped)

2 green chilies (finely chopped)

Olive Oil

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What are we doing?

Step 1- Sift a cup of flour and add 1/2 tsp baking powder. To it add salt, pepper, an egg, 4 tbsp of milk and mix it well to make a smooth batter.

Step 2- To the batter add a drizzle of olive oil to relax the mixture. To it add your washed and drained can of corn, finely chopped spring onion, chilies, coriander and tomatoes and mix it well to form a smooth batter. Make sure the batter is not too runny. It should have the consistency of a cake batter (To adjust  you can add  flour to thicken and milk to thin down the mixture).

Step 3- Heat 2 tbsp oil in a pan and add a spoonful of the mix to the oil. Fry each side till golden brown.

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There you go ! Your Corn Fritters are ready in a jiffy. Serve it with a dip you love. I have used a ready made sweet chili garlic dip(as seen in the picture). Another dip that goes really well with this dish is a yogurt based dip that you can make in a minute. Take a  cup of low fat Greek yogurt, to it add a finely chopped green chili, some finely chopped coriander and the juice of half a lemon. Mix it well and there you have your own home made creamy yogurt dip bursting with flavors.

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Let us know how it turned out and for any queries write us back. We will be happy to help you.

Happy Cooking…

Lots of Love,

Maitri.

Easy Peasy Cream Eggs

Hello readers!

Today I’m sharing with you a really easy way to turn your humble boiled egg into a plate full of solace!

So, I never mentioned how me and Maitri met, right? Well, we were studying in the same university in London and lived only a building away! That meant lots of dinners together, lots of cooking and lots of yummy food! These no-fuss cream eggs were our savior in the kitchen when we had zero time to cook. So, if you’re running late, or need a side dish for dinner, or are just too lazy to cook, you need to read this recipe. These cream eggs will melt your heart, total comfort food in no time! Eggs are so underestimated but in this dish they’re our hero! This recipe is completely original, so I can proudly say I made a contribution to the culinary world! Or my uncle did, who conceived this recipe. :p

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Easy Peasy Cream Eggs- Straight from the pan !

This dish is a complete winner, all our friends who’ve tasted it have asked us for the recipe! So guys I hope you’re all ears…and eyes! This recipe is pretty basic, but then again we’re basic too! NO PROFESSIONAL CHEFS HERE GUYS! Now we know they’re not the prettiest looking dish but trust me, what these eggs lack in looks they make up for in taste! Try them and you’ll know!

So, What are we making?

Easy Peasy Cream Eggs.

What are we using?

Nothing really..

A few boiled eggs sliced breadth-wise, depends how many people you’re making for.

Single cream (or Double, if you don’t mind the extra calories)

Fresh coriander chopped (Lots of it)

Fresh green chilli chopped (make sure they’re not too hot, medium hot chili for a little crunch is what we need)

Salt and pepper to taste

What are we doing?

Step 1: Heat a pan, it doesn’t have to be crazy hot, just warm or your cream will split. Put in some cream, enough to cover the base of the pan. Put in the eggs and cover them with cream (another layer). There has to be enough cream to just cover the eggs, please don’t drown them in cream.

Step 2: Sprinkle lots of coriander and green chili, add the salt and pepper and just give it a stir so that everything comes together nicely.

Step 3: There is not step 3, it’s done!

Serve your eggs piping hot as a side dish or a main! You could have them for breakfast over a toasted bread or just on their own. They’re amazingly yummy, solace on a plate! I hope you enjoy these eggs. Please write back if you have any suggestions or queries!

Love,

Radhika xx