Ladyrebecca's Musings and Ramblings

The Increasingly Political Thoughts of Rebecca (Becky) Walker

More recipes from “Walker’s Indian Bistro” August 18, 2007

Filed under: Anecdotal — Addicted to Yarn @ 9:22 pm

Made this the other day and it turned out really well. Enjoy and have fun.

Chicken Fry – Indian Recipe

2 pounds boneless, skinless chicken thighs or about 3 pounds with bone and skin
2 C thinly sliced onions
¼ C vegetable oil
1 t minced garlic
1 t minced ginger
1 t minced green chili (Serrano, Thai, or jalapeño)
Spice mixture:
3 t ground coriander
½ t ground cumin
¼ t ground red pepper (cayenne)
¼ t ground black pepper
1/16 t ground turmeric
1/16 t ground cinnamon
1/16 t ground cloves
2 T water
1 ¼ t salt
½ t lemon juice

1.Trim fat from boneless, skinless thighs and cut into 2-inch chunks. If only thighs with bone and skin are available, remove skin and fat and cut thighs into 2 or 3 pieces each, bone in.
2.In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned.
3.Add garlic, ginger, and green chilies and stir for 1 minute.
4.Mix ground spices with water to form a paste. Stir into onion mixture and fry for 1 minute.
5.Add chicken and salt and fry, stirring frequently, until the chicken is cooked through, 10 to 15 minutes. Taste for salt.
6.Stir in the lemon juice and remove from heat.

Serves 8
Goes very well with Potatoes and Onions with Tomatoes.

Potatoes and Onions with Tomatoes

1 C thinly slices onion
3 T olive oil
1 t minced garlic
Spice mixture:
5 t ground coriander
¼ t ground red pepper (cayenne)
¼ t ground black pepper
¼ t ground turmeric
1 ½ C chopped tomatoes, fresh or canned, drained
3 medium boiling potatoes, peeled and cut into ¼-inch cubes (about 3 cups)
¾ C water
½ C coconut milk (unsweetened)
1 t fennel seeds, coarsely ground with a mortar and pestle
1 t salt
¼ C coconut milk
¼ t mustard seeds
10 curry leaves or 2 bay leaves
1 dried red pepper
1 T olive oil

1.In a large frying pan over medium-high heat, fry onion in 2 T oil until edges are nicely browned.
2.Add garlic and stir for 1 minute.
3.Stir in spice mixture and tomatoes and fry until tomatoes are soft.
4.Add potatoes, water, ½ C coconut milk, fennel seeds, and salt, and bring to a boil. Turn heat down and simmer, partially covered, until potatoes are tender and liquid is reduced, about 20 minutes.
5.Add ¼ C coconut milk, bring to a boil, and remove from heat. Consistency should be moderately thick. Taste for salt.
6.In a small covered frying pan over medium-high heat, heat mustard seeds, curry leaves, and dried red pepper in 1 T oil until mustard seeds begin to pop. Pour contents of pan into potato curry and stir.

Serves: 6 to 8
goes very well with Chicken Fry

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s