Chicken curry south indian style

INGREDIENTS:

4 lbs. chicken
1 bunch coriander leaves, chopped
3 tbsp. fresh ginger root, grated
4 bay leaves
2 tbsp. cumin powder
3 cashew nuts, optional, blend fine
2 c. coconut, grated or unsweetened desiccated coconut
3 c. hot water
1/2 c. cooking oil
6 cloves garlic, finely chopped
3 onions, finely chopped
1 tbsp. cinnamon bits
2 tbsp. turmeric powder
2 tbsp. cayenne powder
2 tbsp. poppy seeds
2 tbsp. lemon juice

DIRECTIONS:

Soak the coconut in 3 cups hot water. Let it stand for a few hours and then blend it to a fine paste. Heat the oil in a deep pan. Add the onion and saute. Add ginger, garlic and all spices. Stir.
Be sure that the spices don’t burn. Add the coconut paste. Now add the chicken pieces. The smaller the pieces the faster it will cook. Once all the spices coat the chicken, add the cashew powder. Just before the chicken is done, add the coriander leaves. Mix the lemon juice and salt. If the gravy is too thick, add a little more water.

VARIATIONS:

Canned coconut milk can be used. Or you can make your own by transferring the grated coconut and its water to a cheese cloth, squeeze the cloth well. Add a little more hot water to the coconut and get a little more milk out of it. This makes the curry a little smoother.
You can add a can of tomato paste after you have browned the ginger and garlic.

3 or 4 boiled potatoes can be added to the curry 10 minutes before you turn the stove off. 8 servings.

East indian chicken

INGREDIENTS:

1/2 c. chopped onions
1/2 c. chopped green pepper
1/4 tsp. garlic powder
1 tsp. vegetable oil
2 c. skinned and cooked diced chicken
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. curry powder
1 (28 oz.) can whole tomatoes
1 tbsp. Worcestershire sauce
2 tbsp. chopped parsley
1/4 c. raisins
2 c. cooked brown rice

DIRECTIONS:

Cook the onion, pepper and garlic powder in the oil until the onion is tender – about 3 minutes. Add the remaining ingredients – except the rice and cook over low heat for about 30 minutes. Serve over rice.

Tasty indian chicken

INGREDIENTS:

8 lg. drumsticks
1 tsp. cumin powder
1/2 tsp. turmeric powder
1/8 tsp. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ginger powder
1 tsp. thyme
1 tbsp. Worcestershire sauce
1/2 tsp. barbecue seasoning
Vinegar or lime juice
1/2 c. cornmeal

DIRECTIONS:

Wash the drumsticks, trim off any excess fat. Score in 3 or 4 places. Mix all the spices, Worcestershire sauce, barbecue seasoning and cornmeal. Add enough vinegar, or lime juice to make a paste. Add the meat and marinate for at least 1 hour. Either deep fry them, or broil at 450 degrees for 30 to 40 minutes. Turn them occasionally. You can also cut up a whole chicken and use the same recipe. Optional: Can use 1/8 teaspoon pepper in place of chili powder.

East indian chicken

INGREDIENTS:

1/2 c. butter
2 sm. fryers, about 2 1/2 lbs. each, cut up
Salt & pepper to taste
1/8 tsp. saffron
2 tbsp. tomato puree
1 1/2 c. light cream

DIRECTIONS:

1. Melt butter in a heavy skillet and in it saute chicken until golden brown on all sides.
2. Season with salt, pepper and saffron and add tomato puree and cream. Blend well, cover and simmer gently for 15 minutes.

3. Remove cover and cook until sauce is reduced by half. 6 servings.

Indian chicken salad

INGREDIENTS:

16 oz. plain yogurt
8 oz. sour cream
1 1/2 c. peeled, seeded cucumber, grated
1/2 tsp. curry powder
1/4 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. cayenne pepper
2 3/4 tsp. salt
2 tsp. sugar
2 lbs. boneless chicken breasts, cooked & cubed
1/2 c. dried lentils, cooked & cooled
2 c. broccoli, steamed & cooled
1 c. scallions, chopped
1 c. cucumbers, cubed
1 c. carrots, grated
1/2 c. roasted cashews

DIRECTIONS:

1. Mix first 9 ingredients to make sauce.
2. Combine with remaining ingredients and refrigerate.

Grilled chicken or lamb indian style

INGREDIENTS:

3 lb. chicken or lamb
2 onions, grated
2 tbsp. grated ginger
3 cloves garlic, grated
1 c. yogurt
1 tsp. turmeric powder
1 1/2 tsp. cumin powder
1 tsp. paprika powder
2 1/4 tsp. salt
4 tbsp. cooking oil

DIRECTIONS:

Remove skin from the meat with a sharp knife, take out the bones. Cut meat in to small pieces. Mix meat with onions, ginger and yogurt, keep overnight in the refrigerator. Add salt to the meat, dip into the beaten egg and crumb again and do the same with the rest of the meat.
Heat oil on high to medium, replace frying pan on the cooker. Cover and fry for 6 minutes, as many pieces you can place in the pan. Take off the cover and fry 4 minutes more, turn meat pieces over. Fry the rest the same way and serve.

Florida house indian chicken

INGREDIENTS:

1 (3-4 lb.) fryer, cut up and skinned
1/4 c. lemon juice
2 tbsp. honey
2 c. water
1 bay leaf
2 cloves garlic, crushed
1 med. onion, minced
1/4 c. olive oil
2 tbsp. flour
1-2 tbsp. curry powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. diced apples
3/4 c. raisins
1 tsp. honey
3/4 c. plain yogurt, room temperature
2 tbsp. lemon juice

DIRECTIONS:

Marinate chicken in 1/4 cup lemon juice and 2 tablespoons honey for 1 hour. Remove chicken from marinade. Simmer in water and bay leaf for 30 minutes, turning several times. Remove chicken; reserve broth. In skillet saute garlic and onion in olive oil. Add flour, curry powder, cinnamon and nutmeg; stir constantly until flour starts to brown. Stir in 1 1/2 cups of the reserved chicken broth, stirring until smooth. Add apples, raisins, 1 teaspoon honey, and chicken. Simmer 5 minutes. Add more chicken broth if sauce becomes to thick. Remove from heat. Stir in yogurt and 2 tablespoons lemon juice. Serve over rice. Yield 4-6 servings