Ma La Chicken (Malaysian Chicken Curry)

Ma La Chicken (Malaysian Chicken Curry)

This chicken curry was named Ma La by the local Malaysian Chefs who run fast food stalls on the roads of Kuala Lumpur. This is served hot with white steamed rice or even sticky rice. You can eat it with rice or even pilaf. I had the first taste of it at a fast food stall on roadside and enjoyed it so much that I got the recipe from the vendor. Different vendors have their own recipes which are more or less the same with few alterations. I have tried almost all of the alterations and then ended up with this version which is easy yet tasty. It can be prepared in minutes on a week night after a tiring day. Try it out and let me know your comments.

Preparation time  : 10 minutes
Cooking time      :  10 minutes
Difficulty            :  Very Easy
Serves                 :   4 - 6

Ingredients :

Boneless Chicken Thighs     :  750 grams
Corn starch                           :  1/2 cup or as much needed
Oil                                         :  as much required
Button Mushrooms               :  200 grams
Onion                                    :  1 (chopped) or several scallions (quartered)
Chicken Stock                       :  1 Tbsp
Szechuan Black Bean Sauce :  2 Tbsp (Used the bottled ones)
White Pepper Powder           :  1 Tsp
Cayenne Pepper                    :  1 Tsp ( Use normal Red Chili Powder instead)
Red Bell Pepper                    :  1 whole deseeded and cubed
Whole Red Chilies                :  2 Chopped (in a slanted way)
Salt                                        :  To taste
Green Onions                        :   Chopped one handful

Ma La Chicken

Method  :

1. Dice the chicken into medium pieces wash and drain well.
2. Dredge the chicken pieces in corn starch and shake away the excess.
3. Heat oil in a wok on medium heat until it is hot enough for frying.
4. Fry the chicken pieces until cooked through and browned. Remember not to over crowd the pan, otherwise the oil temperature will go down and the pieces will be braised and not fried.
5. Once all the chicken pieces are fried drain away the oil from the wok but a few table spoons off oil.
6. Add chopped red chilies to the oil, be careful the seeds might splutter.
7. Add the mushroom and onions and fry till the onions have softened.
8. Now ad the chicken back to the wok.
9. Mix it well and add the Red bell pepper, White pepper powder and salt to taste.
10. In a bowl mix the chicken broth with black bean sauce, soy sauce and cayenne pepper.
11. Pour over the chicken and cook for a few minutes.
12. In a bowl add 1 table spoon corn starch and a little water. Add it to the chicken.
13. Stir fry till the sauce thickens. If it is too dry add a little water. It should be a thick gravy not watery neither too dry.
14. Check the seasoning and adjust if required.
15. Sprinkle green onions from the top.
16. Serve hot with seamed hot rice.

Portuguese Paella

Portuguese Paella

Everyone in the world is aware and in love with the Spanish Paella, but the Portuguese version is easier and very tasty. I first tasted it in an Portuguese restaurant in Goa. I loved the taste and then back at home searched for the actual recipe over the net. I found a handful, I tried and tasted each one of them until I settled for this one. It needs very few ingredients and quick. It can be prepared any week nights with very little effort. It is an one-dish-meal hence you would need nothing more than a dish of Portuguese Paella.

Preparation Time   :  15 minutes

Cooking Time        :  30 minutes

Difficulty               ;   Easy

Serves                    :   6

Ingredients :

• Chicken thighs              ;  6 (Skin less) Washed and cleaned 
• Extra Virgin Olive Oil  : 1/4 cup
• Flavored Sausage          :  2 - 4 sliced in medium roundels (You can also use unflavored ones)
• Onion                            :  1 Cup finely chopped
• Red Bell Pepper            ;  1/2 Cup chopped
• Tomatoes                      ;   1/2 cup chopped
• Medium Grain Rice      :   1 1/2 Cup ( washed and drained )
• Medium Shrimp           :    350 grams, peeled and de-veined
• Sweet Paprika               :   1/2 tsp
• Dried Rose Merry         :   1/4 tsp
• Ground Black pepper   :    1 tsp
• Saffron                          :   10 - 12 strands
• Frozen Peas                  :   1/2 cup Thawed
• Garlic                           :    2 cloves minced
• Salt                               :    To taste
• Chicken Broth              :    3 Cups   

 Method  :

1. Rub the chicken pieces with Dried Rosemary, salt and black pepper and set aside. 
2. Heat a Paella pan or a Wide mouthed Wok on medium high flame.
3.  Add Olive oil and heat till quite hot. Add chicken pieces to the oil carefully.
4.  Fry the chicken pieces till they are browned on both sides. 
5.  Remove with a slotted spoon  and set aside.
6.  In the same oil add the sliced sausages and fry till browned. Remove and set aside.
7.  In the hot oil add the onions and Bell pepper and fry for a couple of minutes or till the onions  are translucent.
8.  Now add the rice and tomatoes. fry for a couple of minutes. Till they are well mixed with the  oil.
9. Now add the garlic, Paprika and saffron. Mix well.
10. Now return the Chicken pieces to the pan. Mix well.
11. Add the broth and add salt to taste. Bring to boil.
12. Cover and cook for Ten minutes or till the broth is almost absorbed.
13. Now add the fried sausages and the Shrimp.
14. Cook till the broth is fully absorbed and the shrimps turn translucent.
15. Add the thawed frozen peas and mix well.
16. Check the chicken to see if it is fully done. Other wise turn off the heat. Cover the pan and give a standby time.
17. Check the seasoning and adjust if required.
18. Serve hot. . 

Ayam Pongteh - Miso Soy Chicken, Nyonya dish from Malaysia.

Ayam Pongteh - Miso Soy Chicken, Nyonya dish from Malaysia

 

The Nyonya group of people in Malaysia is said to have originated from the Malay men and their Chinese brides. Hence they have a complete different style of cooking and a range of menu which is entirely different from the other parts of Malaysia. The food is basically simple but the spices used are more influenced by the ones used in Chinese cooking. This Chicken dish is unique in taste because of the use of Miso. Do try this dish over the weekend you would surely love this unique taste. This dish traditionally has two versions, one which is spicier and cooked with Fermented Bean Paste and the other is with Miso paste. I chose Miso, because of the lighter and subtle flavour. You can make your choice too..

 

 

Preparation Time : 15 minutes

Cooking Time      :  45 minutes

Difficulty              :  Easy

Serves                  :  4 - 6

 

Ingredients :

•  1 1/2 Kilos Whole Chicken, cut into 10-12 pieces
•  5 tablespoons Vegetable Oil
•  1 tablespoon Japanese Miso paste
•  1 tablespoon Dark Soy Sauce
•  3 medium Potatoes, quartered
•  1 tablespoon Sugar
•  2 Scallions Stalks (Green Onions), cut into 1-inch pieces
•  6 small dried Shitake Mushrooms, reconstituted in hot water
•  Salt to taste 
•  Pepper to taste
•  3 Red Onions, sliced and ground to paste
•  1 inch fresh Ginger, sliced and ground to paste
•  5 cloves Garlic ground to paste
•  2 cups of Water
 

 

Method :

 1) Using a mortar & pestle grind onion, ginger and garlic into a paste

 

 2) Heat a wok over medium high flame and add 3 tablespoons of vegetable oil in it , add ground paste, stir-fry for about 1 minute.

 

 3) Add chicken pieces to the paste and stir fry for another minute.

 

 4) Now add dark soy sauce and Miso paste, stir-fry for about 5 minutes

 

 5) Add 2 cups water, sugar and season with salt and pepper.

 

 6) Bring to a boil, then reduce heat and simmer for 15-20 minutes

 

 7) Add potatoes, scallions and refreshed shitake mushrooms

 

 8) Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly. 

 

 9) Serve with steamed rice and if preferred, a side of hot chili sauce for dipping

Variation

  For a meatless version, substitute chicken/pork with fresh Portobello Mushrooms (or any of your favourite mushrooms) and tofu. It tastes equally good. 

Muamba de Galinha - Angolan Chicken Curry

Muamba de Galinha - Angolan Chicken Curry

Wikipedia says Muamba de Galinha is the National Dish of Angola. This simple yet tasty chicken dish is cooked specially in Palm Oil, which is the major cash crop of Angola. I came to know about this dish while reading about a traveller's diary. He mentioned about this dish, which he had in most Angolan home during his stay in that country, but he did not mention the recipe. I went through a few web sites and tried out a few common recipes to find the best suited and tastiest one for myself and my friends. I knew that the taste of Palm Oil was not very much liked by everyone, hence, I changed it to Groundnut Oil. If any one reading this recipe, has ever had the original dish, I would request them to test my version and give me a feedback.

Preparation Time : 10 minutes
Marination Time  :  1 hour
Cooking Time      :  30 minutes
Difficulty              :   Easy
Serves                  :   4 - 6

Ingredients :

1 whole Chicken, cut into serving-sized pieces

1 Lemon

250 ml Palm Oil (or Groundnut oil with 2 tsp Paprika)

3 Onions, chopped

2 Garlic cloves , minced

Salt to taste

1 Scotch Bonnet Pepper (or other Chili Pepper, left whole)

3 Tomatoes, quartered

1 cup Sweet Pumpkin de-seeded, peeled and cut into bite-sized pieces

20 Okra (small, tender, washed and top & tail chopped)

 

Method :

 1) Squeeze the lemon juice over the chicken and allow to marinate for about an hour. 

 

  2) Place a medium sized pan over Medium - high heat. Add the oil to pan once it is completely hot.

 

  3) Carefully put the chicken pieces in the pan and brown on all sides. You can add them in batches if they are too many to fit at once. Do not overcrowd the pan.

 

  4) Once the chicken pieces are well browned take them out of the pan and set aside.

 

  5) In the same oil add the onion, garlic, whole chili and tomato. You can de-seed the chili pepper to have a milder curry.

 

  6) Reduce the heat to medium and keep stirring occasionally, cook for about 10 minutes or till tomatoes are soft.

 

  7) Then add the pumpkin pieces and cook for an additional 15 minutes before adding the chicken pieces and the okra. 

 

  8) Add some water, amounting to 1 cup or enough to form a curry base, bring to boil and then put the heat to simmer.

 

  9) Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu (Fufu are Maize dumplings, made out of maize flour and steamed over a double boiler or momo steamer. This is the major carb eaten in most African households.)

Chicken with Green Pepper in Black Bean Sauce

Chicken with Green Pepper in Black Bean Sauce

The use of Black Bean sauce in Chinese cooking is a long alive tradition. This gives a special touch of flavour and a depth to the dish. I have always loved almost any and every Chinese cooking. But this is a special dish to me, because I learnt it from a very old Chinese lady in Kolkata's China Town. For those who don't know, Kolkata has wold's oldest China town outside China and it is the only city which has a Chinese Daily. I loved to see this lady, who used to run a small food joint at her dining cum living room, sitting six to eight people , used to cook almost in front of her guests. The way she moved her chopsticks was an awesome experience for me ! This and many other traditional Chinese dish were taught by her, specially when I started to stand by her and admire. This dish is a tribute to Madame Lou Chin.

Preparation Time :  20 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients :

• 2 tablespoons Toasted Sesame Oil (you can also use normal sesame oil)
• 4 cloves Garlic cloves, peeled and sliced
• 6 tablespoons Black Bean Sauce (I use bottled ones, as I never took the pain of fermenting beans at home like Madame Chin)
• 1 teaspoon Salt
• 400 grams skinless, boneless Chicken Breast Halves - cut into cubes
• 1 cube Chicken Bouillon dissolved in 1/2 cup Boiling Water
• 1 large Onion, peeled and sliced
• 1 bunch Green Onions, chopped
• 2 Green Bell Pepper, diced
• 1 1/2 tablespoons Dark Soy Sauce
• 1 teaspoon Black Pepper
• 4 teaspoons Corn Starch dissolved in 3 tablespoons Water
• 4 tablespoons chopped Fresh Cilantro/Coriander leaves

 

Method :

  1) Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds.

 

  2) Stir in garlic and black bean sauce, and season with salt.

 

  3) Add chicken to the wok; cook, stirring frequently, until chicken is cooked through.

 

  4) Pour in dissolved chicken bouillon, cover, and cook for about 5 - 6 minutes.

 

  5) Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper.

 

  6) Cover, and cook for another 8 minutes.

 

  7) Stir in cornstarch mixture, and stir until sauce thickens.

 

  8) Stir in cilantro/coriander leaves, and serve hot with plain steaming white rice or even fried rice of your choice.

Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kaukswe (spelt as Khau - sway) is one Burmese dish popular worldwide. This Curry is made out of Chicken and Rice noodles. Traditionally the ladies of the house prepare fresh rice noodles for this dish. This dish I first tasted at my friend's place, whose mother was born and brought up at Burma (present day Myanmar). I loved it instantly. This was also the first Burmese dish I learned to prepare. I cook it in the same way it is traditionally prepared by the ladies in Myanmar, not the version you get to eat in most Burmese Restaurants. I am sure you would love the taste of this dish and so would your family members.

Preparation Time : 20 minutes
Cooking Time      :   1 hour
Difficulty              : Medium
Serves                  :  4 - 6

Ingredients :

1.5 kilos Roasting Chicken

1 teaspoon ground Turmeric (or Turmeric Powder)

2 teaspoons Salt

1 1/2 tablespoon Curry Powder (use any Curry powder) 

1 1/2 cups thick Coconut Milk (Best if you can make fresh, otherwise use packaged Coconut cream) 

3 large Onions, finely sliced

3 cloves Garlic, crushed

1/2 cup Chick Pea Flour

2 cups thin Coconut Milk (this is the second extract, if you are making fresh, otherwise use packaged Coconut Milk) 

4 Eggs hard boiled

500 grams Rice Noodles, dried or 1 kilo fresh Rice Noodles

1 teaspoon Chili Powder

2 teaspoons Olive Oil

 

Method :

 1) Fist prepare the chili oil by mixing 1 teaspoon of chili powder and 2 tablespoon of olive oil. Mix well and set aside.

 2) Put chicken pieces into a saucepan with turmeric, salt, curry powder and just enough water to cover the chicken.

  3) Bring to boil over medium high heat and when it starts to boil, reduce heat, cover and simmer until chicken is tender. This will take about 20 minutes.

  4) Once the chicken pieces are soft, take the sauce pan off the heat. Cool, and strain. Keep the broth separately.

  5) De bone the Chicken pieces and cut meat into small pieces.

  6) Heat a saucepan over medium heat, add thick coconut milk (coconut cream) and keep stirring constantly, until it becomes thick and oil rises to the top. This will take about 15 minutes.

  7) Keep cooking until the coconut oil comes out completely, then add half the onions and all the garlic and fry, stirring, until they start to colour. (Set aside remaining onion to be served raw with the finished dish.)

  8) Add chicken meat to the frying onions and cook, stirring constantly for a few minutes. Set aside.

  9) In a separate pan mix chick pea flour with cold water to form a thin cream.

 10) Put thin coconut milk in a pan and put it over medium high flame.

 11) When it comes to a boil, reduce heat and stir in the chick pea flour mixture.

 12) Cook, stirring constantly until it thickens, take care so that it does not become lumpy or stick at the base of the pan.

 13) Add strained chicken broth a little at a time until the gravy is as thick as that of a stew.

 14) Add the chicken and onion mixture. Mix well. Reduce heat and simmer.

15) Meanwhile, prepare the noodles. If you are using dried rice noodles, cook as per packet instruction. Do not overcook. Drain well.

 16) In case you are using fresh rice noodles then boil them in plenty of salted water, unlit al dante, then drain and set aside.

  17) When noodles are ready, stir in chili oil to the chicken curry and remove from the heat.

 18) Serve in a large bowl, with noodles. Serve sliced hard boiled eggs and raw onions separately.

　

Creamed German Chicken

Creamed German Chicken

This is a very common German dish enjoyed through out the year. The chicken breasts cooked with fennel and celery seeds and with a coat of heavy cream gives this dish a new dimension. I loved the simplicity of this dish, besides the fact that it is very easy to prepare. I mostly serve this dish with loads of mashed potatoes and a bowl of fresh salad. You can do the same. I think your children would really enjoy this dish.

Preparation Time : 10 minutes
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  4

Ingredients :

2 tablespoons Butter

2 skinless, boneless Chicken Breast Halves

1 Onion, sliced

1 teaspoon Fennel seeds

1 teaspoon Celery seeds

1 tablespoon freshly ground Black Pepper, or to taste

250 mils Heavy Whipping Cream

Method :

  1) Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side.

  2) Chicken will still be slightly pink inside. Set chicken breasts aside.

 

  3) Cook and stir onion in the same skillet until translucent, about 5 minutes

 

  4) Stir in fennel and celery seeds along with black pepper until thoroughly combined.

 

  5) Take the pan off the heat and slowly pour in cream.

 

  6) Put the skillet back on medium heat and bring to a boil, and immediately reduce heat to low.

 

  7) Simmer, stirring often, until sauce is slightly thickened, this will take about 5 minutes.

 

  8) Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10  minutes.                             

          

  9) Once the chicken breasts are done, check the seasonings and adjust if required.

 

10) Serve with heaps of buttered mashed potatoes and a bowl of fresh greens and enjoy.    

             

      Fennel Seeds                                                                                       Celery Seeds

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

The first time I had this dish at a Kathmandu roadside hotel run by the local Nepalese family, I was totally flabbergasted. The wonderful flavours of cardamom has given a new dimension to the simple chicken curry. It is generally served with Rice. As it is Nepalese food is very simple affair consisting of Dal-Bhaat-Sabji (Rice, Lentil and Vegetable Curry). Chicken or other Non-veg dishes are had by general people, but the Brahmans, or the preachers, don't have non-vegetarian food. This curry is a part of regular meal and is very easy to prepare. So you can make it on any week days in minutes and enjoy with hot Rice.

Preparation Time : 10 minutes
Marination Time  :  1 hour
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  8 - 10

Ingredients :

2 kilos Chicken, chopped into small pieces

200 grams Onions

250 mils Natural Yogurt

50 mils Vegetable Oil

Salt to taste 

1 1/2 teaspoons Cardamom Seeds (take seeds from small green Cardamom) 

25 grams Ginger root, chopped

4 Garlic cloves

1 1/2 teaspoons Fennel seeds

1 teaspoon Cayenne Pepper

1 1/2 teaspoons Turmeric powder 

1" long Cinnamon Stick

2 Cloves

350 mils Water

 

Method :

  1) Peel and chop the onions, garlic and ginger into small pieces.

 

  2) Make a smooth paste from the yogurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding them with a little water.

 

  3) Wash, Clean and drain the Chicken properly.

 

  4) Sprinkle the Chicken with a little salt, then pour over the masala (spice paste) mixture, and allow to marinade for at least an hour.

 

  5) Heat the oil, in a large pan, over medium high flame.

 

  6) Add the cinnamon (ground into very small pieces), the cloves and the onion pieces.

 

  7) Cook until the onions turn golden brown. Take care not to burn the spices. Adjust the heat while frying the spices and the onions. 

 

  8) Remove the pan from the heat and add the marinaded chicken pieces to the pan along the onions, cloves and cinnamon, and mix well. Add salt and mix again.

 

  9) Put the pan back on the heat. Fry the whole mixture for a little while, you will see the oil slowly rising to the surface. At this stage carefully add the water and bring the mixture back to the boil. 

 

 10) Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stirring occasionally.

 

 11) Check the seasoning and adjust if required. Serve the chicken on a bed of rice and pour over the gravy on the top.

 

 12) Serve this dish hot with a bowl of salad made with cucumber, onions, tomatoes and chilies. 

Burmese Chicken Curry - Gaeng Gai Bama

Burmese Chicken Curry - Gaeng Gai Bama

This is a wonderful Chicken dish cooked with coconut milk and a very little spices. I had this dish cooked by an ex-colleague of mine, who was Half - Burmese. She learnt this from her Burmese mother. This curry is very easy to prepare and is essentially served with hot and freshly cooked rice on Banana leaves. The flavours and the aroma of the dish are so good that this mouth watering dish does not last for long. So here is a little warning for my friends, who plans to cook this dish over the weekend... do cook a couple of extra servings.

Preparation Time  : 20 minutes
Cooking Time       : 30 minutes
Difficulty               :  Easy
Serves                   :   4

Ingredients :

1/4 cup Vegetable Oil (I used Sunflower oil)

8 Shallots, thinly sliced

450 grams skinless, boneless Chicken Meat, cut into large piece　

2 tablespoons Red Curry Paste (For Curry Paste Recipe, see Note)

1 tablespoon Curry Powder (You can use any packaged Curry Powder)

1/2 cup Coconut Milk (if you can't take the trouble of making fresh, use packaged ones, they are equally good)

1/4 cup Pureed Tomato (same applies for this)

2 tablespoons Fish Sauce (original recipe calls for a fermented fish paste, which according to me has a distinctive pungent smell, which most people can't take, so I opted for a lighter version, by using Fish Sauce)

1 tablespoon Palm Sugar (if you don't get Palm sugar, use jaggery instead)

2 medium Tomatoes, cut into wedges

1 bunch Cilantro/Coriander leaves, chopped

Salt to taste

Water as per requirement

 

Method :

  1) Heat the vegetable oil in a medium skillet over low heat.

  2) Stir fry the shallots until browned and tender.

  3) Drain shallots on a Paper-towel lined dish, reserving the oil in the skillet.

  4) Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Stir fry for a couple of minutes.

  5) Pour in enough water to cover, and bring to a boil.

  6) Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.

  7) Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet.

  8) Cook and stir over low heat until the mixture is smooth and creamy. Check the taste and then add salt as per requirement.

  9) Mix in the remaining tomatoes, and continue cooking until tender.

 10) Top with cilantro and the fried shallots and the dish is ready to serve.

 11) Serve Gaeng Gai Bama with steaming hot rice, preferably on Banana Leaf.

 

Note :

It requires the following :

 

3 Dried whole chilies

1 1/2 tablespoons ginger roots

1/4 cup garlic

3-4 tablespoons sliced lemongrass

1 tablespoon salt

3/4 cup shallots

1 teaspoon shrimp paste (you can use Thai or Chinese shrimp paste)

1 tablespoon Lime Zest

1 tablespoon Cilantro roots

 

 

 

Slice shallots, lemongrass, ginger and cilantro roots into small pieces. I use one stalk of lemongrass. Peel off the hard outter leaves. Slice thinly or grate the lime zest. They will grind into fine paste with smaller fibers

Colombian Sancocho

Colombian Sancocho

This is a Chicken stew from Colombia. This is an everyday kind of meal, cooked with Plantain, Cassava roots, Tomatoes and Onions. There is nothing exotic about this dish. It is simple meal, which is shared by the family, sitting together for lunch or dinner. Generally Sancocho is a community meal cooked over a big pot over open fire. The measurements given here are actually meant for that, you can reduce them according to your requirement. So when you just want a homely dish for a close knit family dinner, just think about this dish. I do. My family members love to have this simple stew at the end of a tiring day and I am sure that you and your family members would also love it.

Preparation Time   : 20 minutes
Cooking Time        :  40 minutes
Difficulty                :  Easy
Serves                    :  10 - 12

Ingredients : 

• 2 liters Water
• 1 tablespoon Salt　
• 1/4 cup chopped fresh Cilantro/Coriander Leaves
• 4 cloves Garlic, crushed
• 6 Chicken Leg quarters
• 2 Plantains (green), peeled and cut into 6 pieces
• 1 large Onion, chopped
• 1 Kilo Potatoes, peeled
• 2 kilos fresh Cassava roots, cut into 6 pieces (there is no actual substitute for Cassava Roots, it is available in most Super markets. In case you really want to substitute, you can use Whole Corn Cobs instead of Cassava) 
• 2 tablespoons Cooking Oil (any Vegetable Oil)
• 4 large Onions, peeled and thinly sliced
• 1 teaspoon ground Cumin, or to taste
• 1/2 teaspoon mild Paprika, or to taste
• 1 teaspoon Salt, or to taste
• 1 kilo Tomatoes, chopped

Method :

  1) Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion.

  2) Bring to a boil, and cook for about 20 minutes.


Sanchocho Pots in Community Kitchen

  3) Add the potatoes and cassava (Corn cobs) to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.

  4) While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat.

  5) Fry the onions in the hot oil, and season with cumin, paprika, and salt.

  6) When the onions are limp, stir in the tomatoes, and remove from heat. And set aside.

  7) Check the potatoes and cassava (Corn Cobs), if they are tender, check the seasoning and adjust if required.

  8) To serve, spoon the chicken stew into bowls, and top it with the tomato onion sauce.

  9) You can also serve Rice/Bread with this stew in order to mop up the juices.

Thai Sweet and Sour Stir Fry with Broccoli

Thai Sweet and Sour Stir Fry with Broccoli

Thailand streets are full of road side vendors and they rustle up some wonderful dishes which enchant your senses and mesmerise you with the aroma and look. They are fast and easy to prepare and equally tasty. During my three visits to Thailand I picked up lots of recipes from these roadside vendors. This is one such dish. The Sweet and Sour Chicken Pieces, stir fried with Broccoli and served on Hot bowl of fragrant Jasmine Rice is a simple treat from Food Heaven. Try this out for yourself and enjoy it with your family and friends.

Preparation Time  : 10 minutes
Cooking Time       :  20 minutes
Difficulty               :  Very Easy
Serves                   :   4

Ingredients :

3 cups Broccoli florets

1 tablespoon Olive Oil

2 skinless, boneless Chicken Breast Halves - cut into 1 inch strips

1/4 cup sliced Green Onions

4 cloves Garlic, thinly sliced

1 tablespoon Hoisin Sauce

1 tablespoon Chili Paste

1 tablespoon low sodium Soy Sauce

1/2 teaspoon ground Ginger

1/4 teaspoon crushed Red Pepper

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

4 cloves Garlic, thinly sliced

1/8 cup Chicken Stock (you can also use stock cubes in water)

 

Method :

   1) Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.

 

   2) Heat the oil in a skillet over medium heat, add and saute the chicken for a few minutes. 

 

   3) Now add green onions, and garlic saute until the chicken is no longer pink and juices run clear.

 

   4) Stir the hoisin sauce, chili paste, and soy sauce into the skillet.

 

   5) Season with ginger, red pepper, salt, and black pepper.

 

   6) Stir in the chicken stock and simmer about 2 minutes.

 

   7) Mix in the steamed broccoli until coated with the sauce mixture.

 

   8) Once the sauce is thick, taste and adjust seasonings, if required.

 

   9) Serve hot over a bowl of Hot Jasmine Rice. You can also sprinkle some chopped Green onion from the top to make the dish look better. 

Chicken Marsala

Chicken Marsala

This is an Franco - Italian dish, which is named after the Marsala wine, in which the chicken cutlets are cooked. This dish is generally a very easy dish which includes, mushrooms and herbs and some recipes from Italy also adds up some cream to make a creamier version. But to me The simple Chicken breasts or cutlets cooked with Marsala Wine tastes much better. This Marsala wine is specially grown and processed in Marsala, in Sicily. In case you think you can't procure a bottle of Marsala, don't worry a bottle of Madeira, Port or Sherry would serve the purpose equally well. I personally cooked it with Port a couple of times and found not much difference in taste. So go ahead friends, cook something elegant over this weekend and give your spouse a real surprise.

Preparation Time   :   5 minutes
Cooking Time        :  25 minutes
Difficulty                :  Very Easy
Serves                    :   4

Ingredients : 

• 4 boneless Chicken Breast Halves, without skin
• 1/4 cup all-purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 teaspoon Dried Leaf Basil
• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• 120 grams fresh Mushrooms, sliced
• 1/2 cup Marsala Wine (alternately use Port)

Method :

   1) Pound chicken to 1/4" thickness between 2 sheets of plastic wrap.

   2) Combine flour, salt, pepper, and basil in a dry big bowl; mix well.

   3) Heat oil and butter in a heavy non-stick skillet over medium high heat.

   4) Dredge chicken in seasoned flour mixture.

   5) Cook chicken until lightly browned on first side, about 2 to 3 minutes.

   6) Turn chicken and add mushrooms around the chicken pieces.

   7) Cook about 2 minutes longer, until lightly browned; stir the mushrooms.

   8) Add Marsala wine to pan.

   9) Reduce heat to medium-low; cover and simmer 10 minutes. Check the chicken with fork if it is properly done.

  10) Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.

 

Poulet a la Saucisse

Poulet a la Saucisse

This wonderful Italian dish is very popular in most Italian Restaurants. The chicken is excellent served with either a bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving. I had this dish at my friend's restaurant and was so hooked to it that every time I go there this dish becomes an integral part of my order.

Preparation Time :  15 minutes
Baking Time         :  45 minutes
Difficulty              :   Very Easy
Serves                  :   4

Ingredients :

• 2 hot Italian Sausage links, casings removed (or any other spicy sausages)
• 120 grams Cream Cheese, softened
• 1/2 cup freshly grated Parmesan Cheese
• 1 Egg Yolk
• 3/4 teaspoon Dried Oregano
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Worcestershire Sauce
• 2 skinless, boneless Chicken Breast halves - pounded thin
• 2 tablespoons Butter, melted
• 1/2 cup Italian Seasoned Bread Crumbs (you can also use ordinary bread crumbs and season it with mixed herbs)

Method :

  1) Preheat oven to 350 degrees F (175 degrees C).

 

  2) Lightly grease a baking dish.

 

  3) In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.

 

 4) In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.

 

  5) Place equal amounts of the sausage mixture on each chicken breast.

 

  6) Fold breasts tightly over the filling and secure with toothpicks.

 

  7) Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.

 

  8) Bake 45 minutes in the preheated oven, until chicken juices run clear.

 

  9) Serve the Chicken Breasts on a plate along with bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving.

Chicken Rendang

Chicken Rendang

Rendang is a popular form of cooking in Indonesia and neighbouring countries. You can get Beef Rendang in most street side shops in Malaysia. This dish though referred as a curry dish but originally it was never so. This version of cooking meat with spices originated from the Minangkabau Ethnic group of Indonesia. They used the spices to preserve their meat and use it during rainy season. In modern world, Pork and chicken are used to make Rendang. I learnt this version of Chicken Rendang, from the roadside vendors in Malaysia.

Preparation Time  : 20 minutes
Cooking Time       : 40 minutes
Difficulty               :  Easy
Serves                   :  4 - 6

Ingredients :

2 large Onions

3 minced fresh Garlic cloves

3 stalks Lemongrass

3 cm Galangal

1 tablespoon fresh Ginger

10 -15 dried Chilies

1 whole Chicken, cut into small chunks (medium size)

1/2 cup Korma Paste (get any packaged version)

1 cup Coconut Milk

1/2 cup Tamarind Juice

1/2 cup Evaporated Milk

2 cups Chicken Stock

3/4 tablespoon Turmeric Powder

7 pieces Kaffir Lime Leaves, If you cant find fresh one, use 1 1/2 tbsp lemon juice

1/2 cup Coconut Paste, grated and fried coconut, then ground in a mortar and pestle until the oil comes out

1 tablespoon Brown Sugar

1 1/2 teaspoons coarse Salt

 

Method :

 1. Pour oil into frying pan, on a medium high heat.

 

 2. Add the aromatics (onions,ginger,garlic,lemon grass and galangal) stir well until fragrant. 

 

 3. Add korma curry powder, stir well for 5 minutes and add the chicken pieces. Curry may tend to stick, so sprinkle little water while frying, this won't let the spices burn.

 

 4. Stir well about 10 minutes.

 

 5. Pour coconut milk, tamarind juice, turmeric powder, evaporated milk and chicken stock. Stir and mix well.

 

 6. Cover and cook for a further 5 minutes or until the curry has thickened.

 

 7. Add in kaffir lime leaves, coconut paste, brown sugar, and salt. Stir in and simmer for 5 minutes.

 8. Check if the chicken are fully cooked, when done, check the seasonings and adjust if required.

 

 9. Serve hot in a bowl along with hot white rice.

Hawaiian Chicken Luau

Hawaiian Chicken Luau

This Hawaiian dish is quite famous world wide. I first tasted this dish during my first trip to United States. I was really impressed by the subtle use of Greens along with Coconut Milk, which is not very common. But when it came to the greens, I found that the traditional dish calls for Taro leaves, which are quite commonly known as Arbi leaves or Colocasia leaves in most parts of  India. I tried to find a substitute for Taro and ended up with our good old Spinach. If you are an adventurer in the world of food, then go ahead and prepare this wonderful dish with Taro/Arbi leaves. You can always substitute with Spinach, but it won't taste as good.

Preparation Time : 10 minutes (more if you make fresh coconut milk)
Cooking Time      :  50 minutes
Difficulty              :  Very easy
Serves                  :   4

Ingredients :

1 Whole Chicken, cut into pieces ( 1 Kilo, cut into 10 - 12 pieces) 

1 tablespoon Vegetable or Canola oil

1 teaspoon Hawaiian Sea Salt (I used normal sea salt) 

Water, as needed

1 Kilo of fresh Taro/Arbi/ Colocasia leaves, or you can use Spinach instead.

2 tablespoons Butter or Margarine

Salt to taste 

400 mils of Coconut Milk (you can use canned like I do, or even better extract your fresh coconut milk)

 

Method :

 1) Heat vegetable oil in a large pot over medium - high heat.

 2) Add the chicken pieces and brown lightly, turning frequently. Do this in batches as too many chicken together would broil them, instead of getting properly browned.

 3) Once they are browned, put all the chicken back into the pot Add enough water to cover the chicken.

 4) Simmer for about 30 minutes. Pour out the liquid. Keep the Chicken separately.

 5) In the same pan, heat 2 tablespoons butter or margarine. Add the drained chicken.

 6) Season with salt to taste and simmer.

 7) Add taro/arbi/colocasia leaves (washed, cleaned and finely chopped) or you can use Spinach (washed, cleaned and roughly torn) , stir well to mix.

  8) Add coconut milk to chicken. Simmer for 5-10 minutes till the Chicken is well done and leaves turn into a green mash.

  9) Serve hot with Coconut Rice.

               Taro/ Arbi / Colocasia Leaves                                       Fresh Spinach

Jollof Rice

Jollof Rice from West Africa

One of my ex-colleagues from UNICEF first cooked this rice for me. When he served the rice, I was so surprised that I could not speak for a few moments. How could two dishes from two different continents smell and taste so similar? Getting surprised ? Yes, Tomato Pulao from South India and Jollof Rice from Western Africa tastes almost very similar except for the fact that Tomato Pulao is mostly vegetarian and Jollof Rice are sometimes Non veg. The spices also are almost same except for the fact that Tomato Pulao has Mustard seeds and Curry leaves. So, Jollof Rice can easily become a part of your Indian Kitchen. Just cook and surprise your family.

Preparation Time  :  15 minutes
Cooking Time       :  45 minutes
Difficulty               :  Easy
Serves                   :   4 - 6

Ingredients :

1 tablespoon Olive Oil

1 large Onion, sliced

2  cans Stewed Tomatoes / 600 grams of Blanched Tomatoes, skinned and chopped.

1/2 can Tomato Paste / 200 grams of Tomato Puree

1 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper/ Red Chili Powder

1/2 teaspoon Red Pepper Flakes

1 tablespoon Worcestershire Sauce

1 teaspoon chopped fresh Rosemary (you can also use 1/2 tsp of Dried Rosemary

2 cups Water

1 1/2 kilos Whole Chicken, cut into 8 pieces

1 cup uncooked White Rice

1 cup diced Carrots

1/2 cup shelled Peas / Chopped coloured Bell Peppers

200 grams fresh Green Beans, trimmed and snapped into 1 to 2 inch pieces

1/4 teaspoon ground Nutmeg

One Boiled Egg, per head, to serve (optional)

 

Method :

 1) Pour oil into large Non stick Pan over medium high heat.

 

 2) Add sliced onions to the oil. Cook onion in oil over medium-low heat until translucent.

 

 

 3) Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Stir well to mix.

 

 4) Cover, and bring to a boil.

 

 5) Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.

 

 6) Stir in rice, carrots, peas/ chopped bell peppers and green beans, and season with nutmeg.

 

 

 7) Bring to a boil, then reduce heat to low.

 

 8) Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes. That means the chicken meat can be separated from the bones with a prick of a fork and the rice is no longer hand in the center.

 

 10) Serve Jollof Rice hot, with Boiled egg (Optional) 

Pakistani Chicken Rezala

Pakistani Chicken Rezala

Pakistani food is very much similar to that of Indian, but in few cuisines the style of cooking and ingredients differ. Like the Rezala in India mostly has a thin gravy, consisting mostly the oil in which it is cooked. But the Pakistani version has a thicker gravy and richer in taste. I always prefer to cook the Pakistani version because the full bodied sauce makes it more yummy. So why not cook Chicken Rezala for the Sunday family dinner and enjoy it with hot and fresh naan (Roasted flat breads).

Preparation Time : 15 minutes
Cooking Time      : 40 minutes
Difficulty              : Easy
Serves                  :  4

Ingredients :

•  1 kg Chicken Cut into 10 / 12 pieces
•  1 medium Onion, 1/2 of it thinly sliced
•  4 Green Chili, (2 sliced)
•  2-3 Garlic cloves
•  1/2 inch Ginger root  (to yield 1/2 tsp in paste)
•  4 tbsp Ghee/ Clarified Butter
•  1 1/2 teaspoon Garam Masala Powder
•  1/2 cup full creamed Milk
•  1/2 cup Plain Yogurt
•  2 tbsp Sugar (or to taste, the dish is meant to be on the sweet side)
•  1/2 tsp Black Pepper
•  Salt to taste

Method :

1. Prepare the chicken by washing and patting them dry with a paper towel, before chopping them into pieces.

2. In a blender, blend 2 chilies, garlic, ginger and half of the unsliced onion into a puree.

3. In a sealable container, marinate the chicken pieces with the blended paste, garam masala powder, 1 tsp of salt, and 1/2 tsp of ground black pepper, for about 1/2 -1 hour. The longer you marinate the tender the meat gets, I did for about an hour.

4. In a bowl, beat the yogurt with the sugar and set aside.

5. In a heavy base non-stick pan, heat the ghee/ clarified butter till it melts. But be careful to see that it does not burn.

 6. In batches, saute the chicken pieces until cooked through. Make sure your heat is not too high as it will brown up the chicken. Remove and let it rest on a plate.

  7. Add the sliced half of the onion to the pan, and 1/2 tsp of the salt. Saute till translucent.

 8. Add the yogurt mixture and simmer on medium heat for 4-5 min.

 9. Return the chicken pieces to the pan along with the milk. When adding the milk, make sure to remove your pan from heat, and then once stirred in properly, return it on the heat. This will stop the milk from cuddling.

9. Add the remaining 2 chilies.

10. Simmer the chicken on low-medium heat for about 25-30 min or until the milk evaporates and the ghee separates to create a thick shiny white gravy.

11. Check the seasonings and adjust if required.

 12. Serve hot with Dry Fruits Pilaf or Naan.