CHICKEN WINGS WITH SESAME SEEDS:
3 lbs. chicken wings, about 25 pieces
1 egg
½ cup milk
¼ cup sesame seeds
½ cup flour for dredging
¼ tsp. each black pepper & ¼ tsp. ground ginger
4 tbsp. butter
2-3 tsp. salt or to taste
Rinse, pat dry chicken wings, cutting off the wing tips, and season them with salt to taste. Let stand 30 minutes. Preheat oven to 350 degrees F.
Mix egg and milk together and place mixture in a shallow dish. In another dish, combine sesame seeds, flour, pepper and ground ginger. Melt butter & pour it into a bowl.
Dip chicken wings in the egg & milk mixture; then in the sesame seeds mixture. Pour melted butter over chicken pieces, rolling over to coat both sides. Arrange chicken pieces on a rack in the roasting pan, and bake 40 minutes or until golden brown and tested done.
Friday, January 20, 2012
CHICKEN WINGS: The wine & cream sauce in this recipe makes the everyday chicken wings a spectacular dish to serve to company.
CHICKEN WINGS WITH RIESLING:
3 lbs. chicken wings
2 tbsp. butter + 2 tbsp. olive oil
2 cups sliced mushrooms
3 shallots, finely chopped
1 ½ tbsp. warm cognac
1 ½ cup Riesling or dry white wine
2 tbsp. chopped parsley
1 bay leaf
salt and freshly-ground pepper + pinch nutmeg
½ tsp. dried thyme
½ cup whipping cream
1 egg yolk
Rinse chicken wings and cut into 2 pieces through the joint, discarding wing tips or reserving them for use in making stock.
In a large non-stick skillet, heat oil over medium-high heat and melt butter. Brown chicken wings in batches. Add salt and pepper to browned pieces and transfer to a plate to keep warm.
Add shallots and mushrooms to oil in pan. Cook for 2 minutes. Remove and pour off fats from pan. Heat pan to hot again and add cognac. Ignite carefully; then add Riesling or white wine, thyme, parsley, nutmeg and bay leaf when the flame dies out. Add salt and pepper to taste; then stir mixture well and scrape up brown bits from bottom and sides of pan and bring to a boil. Return chicken wings to pan and simmer with wine for 10 to 15 minutes at medium heat, basting with sauce frequently. Remove chicken wings with tongs to a heated serving platter. Mix egg yolk with cream; then add into hot liquid in skillet. Bring sauce to almost boiling, stirring constantly until sauce thickens. Strain sauce and pour it over chicken to serve.
3 lbs. chicken wings
2 tbsp. butter + 2 tbsp. olive oil
2 cups sliced mushrooms
3 shallots, finely chopped
1 ½ tbsp. warm cognac
1 ½ cup Riesling or dry white wine
2 tbsp. chopped parsley
1 bay leaf
salt and freshly-ground pepper + pinch nutmeg
½ tsp. dried thyme
½ cup whipping cream
1 egg yolk
Rinse chicken wings and cut into 2 pieces through the joint, discarding wing tips or reserving them for use in making stock.
In a large non-stick skillet, heat oil over medium-high heat and melt butter. Brown chicken wings in batches. Add salt and pepper to browned pieces and transfer to a plate to keep warm.
Add shallots and mushrooms to oil in pan. Cook for 2 minutes. Remove and pour off fats from pan. Heat pan to hot again and add cognac. Ignite carefully; then add Riesling or white wine, thyme, parsley, nutmeg and bay leaf when the flame dies out. Add salt and pepper to taste; then stir mixture well and scrape up brown bits from bottom and sides of pan and bring to a boil. Return chicken wings to pan and simmer with wine for 10 to 15 minutes at medium heat, basting with sauce frequently. Remove chicken wings with tongs to a heated serving platter. Mix egg yolk with cream; then add into hot liquid in skillet. Bring sauce to almost boiling, stirring constantly until sauce thickens. Strain sauce and pour it over chicken to serve.
Thursday, January 19, 2012
CHICKEN WINGS: This recipe offers a different flavour that is distinctly oriental too.
CHICKEN WINGS WITH LEMON GRASS香茅雞翼:
10-12 chicken wings, middle pieces only
1 stalk lemon grass
1 tbsp. lemon juice
2 tbsp. coconut milk
cooking oil for deep-frying
seasoning:
1 tsp. each salt and sugar
1 tbsp. grated ginger mixed with 1 tbsp. wine
1 tsp. dark soy sauce
dash white pepper, ground ginger and 5-spice powder
Break off tough ends and outer tough parts from lemon grass. Mash the tender part and chop it finely
Rinse and pat dry chicken wings, and in a large glass bowl. Add in seasoning ingredients as well as lemon grass, lemon juice and coconut milk, and mix them well with chicken pieces. Marinate for 2 to 3 hours.
Remove wings from marinate and dry them thoroughly with paper towels. In wok or large saucepan, heat enough oil for deep-frying until very hot and tested ready. Add chicken wings into hot oil and cook 4-5 minutes or until golden brown and fully cooked, but not over-cooked.
Drain on paper towels before serving.
10-12 chicken wings, middle pieces only
1 stalk lemon grass
1 tbsp. lemon juice
2 tbsp. coconut milk
cooking oil for deep-frying
seasoning:
1 tsp. each salt and sugar
1 tbsp. grated ginger mixed with 1 tbsp. wine
1 tsp. dark soy sauce
dash white pepper, ground ginger and 5-spice powder
Break off tough ends and outer tough parts from lemon grass. Mash the tender part and chop it finely
Rinse and pat dry chicken wings, and in a large glass bowl. Add in seasoning ingredients as well as lemon grass, lemon juice and coconut milk, and mix them well with chicken pieces. Marinate for 2 to 3 hours.
Remove wings from marinate and dry them thoroughly with paper towels. In wok or large saucepan, heat enough oil for deep-frying until very hot and tested ready. Add chicken wings into hot oil and cook 4-5 minutes or until golden brown and fully cooked, but not over-cooked.
Drain on paper towels before serving.
CHICKEN WINGS: This recipe is an all-in-1 dish that offers meat, veggies and a nice sauce, it goes well with steamed rice.
CHICKEN WINGS WITH OYSTER SAUCE:
12 chicken wings
6 thin slices of ginger
6 stalks green onion, cut into 2-inch pieces
1 tbsp. dark soy sauce
cooking oil for deep frying
6 bunches of Chinese greens, such as choy-sum or baby bok-choy, washed and drained.
sauce ingredients:
1 tbsp. oyster-flavoured sauce
½ tsp. salt + 1 tsp. sugar
¼ tsp. white pepper
½ tbsp. rice wine
1 cup water
1 tsp light + 1 ½ tsp dark soy sauce
½ tbsp. tapioca or corn starch mixed with ½ tbsp. water
Rinse and pat dry chicken wings. Cut each wing into 2 pieces through the joint, discarding or reserving wing tips for use in making stock. Put wings in a large shallow dish and rub them evenly with 1 tbsp. dark soy sauce to coat. Let stand for 1 hour, turning occasionally to coat pieces with soy sauce.
In a large non-stick saucepan or wok, heat enough oil for deep-frying until very hot and tested ready. Deep-fry chicken wings for 2-3 minutes until golden. Remove and drain on paper towels.
Bring a large pot of water to the boil and blanch Chinese greens for 1-2 minutes or until crisp-tender. Arrange cooked vegetables along the outer rim of a large serving platter. Keep warm.
Pour off and reserve hot oil from saucepan, leaving just 1 tablespoon. Heat oil until very hot and cook green onions and ginger until fragrant. Return chicken wings to saucepan, and add in sauce ingredients. Cover pot and bring to a boil, taste and adjust seasoning. Reduce heat to medium-low and simmer mixture for 10 minutes, or until the wings are just tender. Mix tapioca/corn starch with the water and add into cooking liquid. Cook for 1-2 minutes to thicken sauce.
Arrange chicken wings decoratively in the centre of serving platter and pour sauce over to serve.
12 chicken wings
6 thin slices of ginger
6 stalks green onion, cut into 2-inch pieces
1 tbsp. dark soy sauce
cooking oil for deep frying
6 bunches of Chinese greens, such as choy-sum or baby bok-choy, washed and drained.
sauce ingredients:
1 tbsp. oyster-flavoured sauce
½ tsp. salt + 1 tsp. sugar
¼ tsp. white pepper
½ tbsp. rice wine
1 cup water
1 tsp light + 1 ½ tsp dark soy sauce
½ tbsp. tapioca or corn starch mixed with ½ tbsp. water
Rinse and pat dry chicken wings. Cut each wing into 2 pieces through the joint, discarding or reserving wing tips for use in making stock. Put wings in a large shallow dish and rub them evenly with 1 tbsp. dark soy sauce to coat. Let stand for 1 hour, turning occasionally to coat pieces with soy sauce.
In a large non-stick saucepan or wok, heat enough oil for deep-frying until very hot and tested ready. Deep-fry chicken wings for 2-3 minutes until golden. Remove and drain on paper towels.
Bring a large pot of water to the boil and blanch Chinese greens for 1-2 minutes or until crisp-tender. Arrange cooked vegetables along the outer rim of a large serving platter. Keep warm.
Pour off and reserve hot oil from saucepan, leaving just 1 tablespoon. Heat oil until very hot and cook green onions and ginger until fragrant. Return chicken wings to saucepan, and add in sauce ingredients. Cover pot and bring to a boil, taste and adjust seasoning. Reduce heat to medium-low and simmer mixture for 10 minutes, or until the wings are just tender. Mix tapioca/corn starch with the water and add into cooking liquid. Cook for 1-2 minutes to thicken sauce.
Arrange chicken wings decoratively in the centre of serving platter and pour sauce over to serve.
CHICKEN WINGS: This is an easy recipe that is pretty fool-proof & yields good results.
CHICKEN WINGS WITH GINGER-SOY MARINADE:
8-9 chicken wings
liquid honey
marinade:
½ cup dark soy sauce
2 tbsp. liquid honey
3 clove garlic, crushed
¼ cup dry sherry or rice wine
1/3 cup tomato ketchup
3 tbsp. peanut butter
1/3 cup sugar
½ tsp. 5-spice powder
½ to 1 tsp. salt
Rinse chicken wings, cut into pieces through the joints, discarding wing tips or reserving them for use in making stock. Combine marinade ingredients and pour over wings in a large glass dish or bowl. Cover with plastic wraps and marinate for several hours or overnight in the refrigerator.
Preheat oven to 350 degrees F. Drain chicken, reserving marinade, and arrange pieces on rack in the roasting pan. Bake 20 minutes. Baste and turn over and cook 10 minutes more. Increase oven to 400 degrees F. Brush chicken with extra honey and cook 10 minutes more. Serve immediately.
8-9 chicken wings
liquid honey
marinade:
½ cup dark soy sauce
2 tbsp. liquid honey
3 clove garlic, crushed
¼ cup dry sherry or rice wine
1/3 cup tomato ketchup
3 tbsp. peanut butter
1/3 cup sugar
½ tsp. 5-spice powder
½ to 1 tsp. salt
Rinse chicken wings, cut into pieces through the joints, discarding wing tips or reserving them for use in making stock. Combine marinade ingredients and pour over wings in a large glass dish or bowl. Cover with plastic wraps and marinate for several hours or overnight in the refrigerator.
Preheat oven to 350 degrees F. Drain chicken, reserving marinade, and arrange pieces on rack in the roasting pan. Bake 20 minutes. Baste and turn over and cook 10 minutes more. Increase oven to 400 degrees F. Brush chicken with extra honey and cook 10 minutes more. Serve immediately.
Thursday, January 12, 2012
CHICKEN WINGS: This is a delcious and easy way to serve chicken.
CHICKEN WINGS WITH BLACK BEAN SAUCE:
12 chicken wings
1 green bell pepper, diced
1 red bell pepper, diced
1-2 tbsp. fermented black beans
2 green onion, white part only, cut into long pieces
2 cloves garlic, crushed
cooking oil
seasonings:
1 tsp. salt
1 tsp. sugar
1 tsp. tapioca starch
1 tbsp. water
dash of sesame oil
pinch of white pepper
1 tsp. rice wine or dry sherry
1 tsp. light soy sauce
sauce:
½ tsp each of salt & sugar
1 tsp. each light and dark soy sauce
1 tbsp. oyster-flavoured sauce
1 tbsp. tapioca starch mixed with ¼ cup water
Rinse and pat dry chicken wings and cut each wing into 3 pieces through the joint. Toss chicken pieces with seasoning ingredients and marinate for 30 minutes. Soak black beans in warm water for 30 minutes, drain and mince beans with a spoon.
In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Cook 1 clove garlic and the green and red peppers for 4-5 minutes or until softened. Remove with a slotted spoon and keep warm.
Heat 2 tbsp. oil over med-high heat until hot and add chicken pieces. Cook, covered with a splatter screen, until pieces are well browned and no longer pink. Remove and keep warm.
Rinse wok and heat 1 tbsp oil until very hot. Add the other garlic clove and the mashed black beans. Cook 1 minute until fragrant. Return chicken pieces, the peppers and the green onions. Toss well together. Mix sauce ingredients together and add to the pan. Cook over high heat for a minute to thicken sauce, adding a little more water if sauce is too thick. Serve immediately.
****NOTE: chicken pieces can be used to substitute for the wings.
12 chicken wings
1 green bell pepper, diced
1 red bell pepper, diced
1-2 tbsp. fermented black beans
2 green onion, white part only, cut into long pieces
2 cloves garlic, crushed
cooking oil
seasonings:
1 tsp. salt
1 tsp. sugar
1 tsp. tapioca starch
1 tbsp. water
dash of sesame oil
pinch of white pepper
1 tsp. rice wine or dry sherry
1 tsp. light soy sauce
sauce:
½ tsp each of salt & sugar
1 tsp. each light and dark soy sauce
1 tbsp. oyster-flavoured sauce
1 tbsp. tapioca starch mixed with ¼ cup water
Rinse and pat dry chicken wings and cut each wing into 3 pieces through the joint. Toss chicken pieces with seasoning ingredients and marinate for 30 minutes. Soak black beans in warm water for 30 minutes, drain and mince beans with a spoon.
In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Cook 1 clove garlic and the green and red peppers for 4-5 minutes or until softened. Remove with a slotted spoon and keep warm.
Heat 2 tbsp. oil over med-high heat until hot and add chicken pieces. Cook, covered with a splatter screen, until pieces are well browned and no longer pink. Remove and keep warm.
Rinse wok and heat 1 tbsp oil until very hot. Add the other garlic clove and the mashed black beans. Cook 1 minute until fragrant. Return chicken pieces, the peppers and the green onions. Toss well together. Mix sauce ingredients together and add to the pan. Cook over high heat for a minute to thicken sauce, adding a little more water if sauce is too thick. Serve immediately.
****NOTE: chicken pieces can be used to substitute for the wings.
CHICKEN WINGS: Enjoy this recipe as part of a BBQ feast in the summer.
BUFFALO WINGS WITH RANCH DRESSING:
12 large chicken wings
2 tsp. garlic salt
2 tsp. onion powder
½ cup tomato sauce
2 tsp. Worcestershire sauce
3 tbsp. butter, melted
dash of Tabasco
2 tsp. fresh-ground pepper
oil for deep frying
ranch dressing:
1 clove garlic, crushed
¾ cup mayonnaise
½ cup buttermilk
2 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1½ tsp. Dijon mustard
1 tsp. onion powder
¼ tsp. salt
Rinse and pat dry chicken wings, cut each into 2 pieces through the joint, discarding or reserving wing tips.
Combine garlic salt, pepper and onion powder and rub mixture into chicken wings. Let’s stand 30 minutes.
Heat enough oil for deep frying in a large heavy saucepan until a dry chopstick inserted into center of oil gives rise to spontaneous bubbles. Deep fry chicken wings in batches for 2-3 minutes. Remove from oil and drain on paper towels. Transfer to a large bowl to cool. Cool, strain and save oil for later use.
Combine tomato sauce, butter and Tabasco sauce to taste; and pour mixture onto chicken wings. Toss well to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
To make ranch dressing: Mash garlic to a paste with the salt. Whisk in mayonnaise, buttermilk, parsley, chives, lemon juice, onion powder and Dijon mustard. Adjust seasoning if necessary. Cover with plastic wrap and chill for at least 1 hour before serving.
Preheat barbeque grill to medium direct heat. Cook chicken wings for a few minutes on each side, turning once and basting with marinade. Check for doneness and do not overcook.
Serve hot with ranch dressing.
12 large chicken wings
2 tsp. garlic salt
2 tsp. onion powder
½ cup tomato sauce
2 tsp. Worcestershire sauce
3 tbsp. butter, melted
dash of Tabasco
2 tsp. fresh-ground pepper
oil for deep frying
ranch dressing:
1 clove garlic, crushed
¾ cup mayonnaise
½ cup buttermilk
2 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1½ tsp. Dijon mustard
1 tsp. onion powder
¼ tsp. salt
Rinse and pat dry chicken wings, cut each into 2 pieces through the joint, discarding or reserving wing tips.
Combine garlic salt, pepper and onion powder and rub mixture into chicken wings. Let’s stand 30 minutes.
Heat enough oil for deep frying in a large heavy saucepan until a dry chopstick inserted into center of oil gives rise to spontaneous bubbles. Deep fry chicken wings in batches for 2-3 minutes. Remove from oil and drain on paper towels. Transfer to a large bowl to cool. Cool, strain and save oil for later use.
Combine tomato sauce, butter and Tabasco sauce to taste; and pour mixture onto chicken wings. Toss well to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
To make ranch dressing: Mash garlic to a paste with the salt. Whisk in mayonnaise, buttermilk, parsley, chives, lemon juice, onion powder and Dijon mustard. Adjust seasoning if necessary. Cover with plastic wrap and chill for at least 1 hour before serving.
Preheat barbeque grill to medium direct heat. Cook chicken wings for a few minutes on each side, turning once and basting with marinade. Check for doneness and do not overcook.
Serve hot with ranch dressing.
CHICKEN WINGS: This is an all-time favourite in my family. Anyone can follow it to give crowd-pleasing result.
FRIED CHICKEN WINGS—MA-MA STYLE:
12 chicken wings cut through the joints into 3 pieces
cooking oil for deep frying
seasoning:
1-1 ½ tsp. salt
1 ½ tsp. sugar
Freshly ground black pepper
½ tsp. five-spice powder
1 tsp. light soy sauce
2 tsp. brandy or cooking wine
1 tbsp. tapioca or corn starch
coating Mix:
¼ cup tapioca starch
¾ cup all purpose flour
1 ½ tsp. baking powder
1 tsp sugar
½ tsp. salt
Season chicken wings with seasoning ingredients and marinade for 30 minutes. Add 2 to 3 tbsp. water into chicken wings & toss to moisture each piece. Roll each piece in the coating mix and coat it generously.
Heat enough oil for deep frying to 375 degrees F in a deep fryer. If not using deep fryer, heat oil in wok or a deep saucepan. Test oil for readiness by dipping a clean and dry chopstick into oil, if strings of bubbles arise around chopstick instantly, oil is hot enough.
Lower chicken pieces into hot oil carefully. Cook chicken in batches to not crowd the pot. Deep fry for 5 to 6 minutes, stirring occasionally, or until chicken pieces are golden and cooked. Remove with a slotted spoon. Drain on rack and paper towels before serving.
Cool oil completely then strain & drain oil into glass container or bottle. Refrigerated cooked oil can be reused as “used” oil to season beef, or as cooking oil.
****NOTE #1: To turn coating mix into batter--add enough ice water or beer to dry ingredients to mix well into a thick mixture, to be used as tempura batter. Let stand 30 minutes, stir well before using
***NOTE #2: Chicken wings may be prepared half an hour beforehand, deep fry for 3-4 minutes. Drain and cool. Then at serving time, heat oil up again and fry pieces for 1-2 minutes to crisp.
12 chicken wings cut through the joints into 3 pieces
cooking oil for deep frying
seasoning:
1-1 ½ tsp. salt
1 ½ tsp. sugar
Freshly ground black pepper
½ tsp. five-spice powder
1 tsp. light soy sauce
2 tsp. brandy or cooking wine
1 tbsp. tapioca or corn starch
coating Mix:
¼ cup tapioca starch
¾ cup all purpose flour
1 ½ tsp. baking powder
1 tsp sugar
½ tsp. salt
Season chicken wings with seasoning ingredients and marinade for 30 minutes. Add 2 to 3 tbsp. water into chicken wings & toss to moisture each piece. Roll each piece in the coating mix and coat it generously.
Heat enough oil for deep frying to 375 degrees F in a deep fryer. If not using deep fryer, heat oil in wok or a deep saucepan. Test oil for readiness by dipping a clean and dry chopstick into oil, if strings of bubbles arise around chopstick instantly, oil is hot enough.
Lower chicken pieces into hot oil carefully. Cook chicken in batches to not crowd the pot. Deep fry for 5 to 6 minutes, stirring occasionally, or until chicken pieces are golden and cooked. Remove with a slotted spoon. Drain on rack and paper towels before serving.
Cool oil completely then strain & drain oil into glass container or bottle. Refrigerated cooked oil can be reused as “used” oil to season beef, or as cooking oil.
****NOTE #1: To turn coating mix into batter--add enough ice water or beer to dry ingredients to mix well into a thick mixture, to be used as tempura batter. Let stand 30 minutes, stir well before using
***NOTE #2: Chicken wings may be prepared half an hour beforehand, deep fry for 3-4 minutes. Drain and cool. Then at serving time, heat oil up again and fry pieces for 1-2 minutes to crisp.
Wednesday, January 11, 2012
CHICKEN: Try this recipe as an alternative to chicken cooked in curry sauce which is more popular.
DRY CHICKEN CURRY:
1 ½ lb. or 4 ½ cups chicken pieces
3 curry leaves
curry mix:
¼ tsp. each of mustard seeds, fennel seeds, onion & fenugreek seeds
½ tsp. each dried red pepper flakes, white cumin seeds & crushed pomegranate seeds
1 tsp. salt
1 tsp. shredded ginger
3 cloves garlic, sliced
4 fresh green chillies, slit into halves
1 large onion, sliced
1 medium tomato, sliced
2 tbsp. cooking oil
chopped cilantro or coriander to garnish
In a large bowl, mix together salt, curry leaves, red pepper flakes and all the seeds of spices. Add ginger and garlic. Heat oil in large non-stick saucepan over low heat and toast spice mixture together for 1-2 minutes. Add green chillies and onion and cook together for 5-6 minutes. Add chicken pieces, turning them over to coat with the spice mixture. Add tomato slices.
Cover pot with a splatter screen and cook chicken over medium-high heat for 7-8 minutes more, or until chicken is cooked. Adjust seasoning and cook for 1-2 minutes more. Serve right away, garnished with coriander.
****Notes: Seeds called for in recipe are available from Indian or Asian stores. Pomegranate seeds can be extracted from fresh pomegranate or bought in jars.
1 ½ lb. or 4 ½ cups chicken pieces
3 curry leaves
curry mix:
¼ tsp. each of mustard seeds, fennel seeds, onion & fenugreek seeds
½ tsp. each dried red pepper flakes, white cumin seeds & crushed pomegranate seeds
1 tsp. salt
1 tsp. shredded ginger
3 cloves garlic, sliced
4 fresh green chillies, slit into halves
1 large onion, sliced
1 medium tomato, sliced
2 tbsp. cooking oil
chopped cilantro or coriander to garnish
In a large bowl, mix together salt, curry leaves, red pepper flakes and all the seeds of spices. Add ginger and garlic. Heat oil in large non-stick saucepan over low heat and toast spice mixture together for 1-2 minutes. Add green chillies and onion and cook together for 5-6 minutes. Add chicken pieces, turning them over to coat with the spice mixture. Add tomato slices.
Cover pot with a splatter screen and cook chicken over medium-high heat for 7-8 minutes more, or until chicken is cooked. Adjust seasoning and cook for 1-2 minutes more. Serve right away, garnished with coriander.
****Notes: Seeds called for in recipe are available from Indian or Asian stores. Pomegranate seeds can be extracted from fresh pomegranate or bought in jars.
CHICKEN: This is my version of this classic Indian dish.
CHICKEN VINDALOO:
2 lb. chicken pieces, skins removed
1 lb. potatoes, peeled and cubed
1 large onion, peeled, cut in large chunks
6 green chillies
½ oz. fresh ginger
½ oz. fresh garlic
2 tbsp. cooking oil
3 tsp. tomato paste
curry mix:
2 tsp. turmeric
2 tsp. chilli powder
1 tsp. garlic powder
1 tsp. ginger powder
2 tsp. salt
2 tsp. garam masala
2 tsp. tandoori spice mix
½ cup water
chopped coriander as garnish
Put onions, ginger and garlic powder in a food processor fitted with steel blade; and process until onion is finely chopped.
In a large non-stick saucepan over medium-high heat, heat oil and cook onion mixture, stirring, for 2-3 minutes. Add tomato paste and curry mix, garam masala, tandoori mix and salt; and mix in well. Add chicken pieces, turning to coat meat with the spice mix; then brown & cook chicken for 5 minutes.
Add water and potatoes. Bring to a boil, and adjust seasoning and spiciness to taste. Cover pot, reduce heat to medium low, and simmer for 20-25 minutes, stirring from time to time.
Remove to serving platter and garnish with chopped coriander to serve.
2 lb. chicken pieces, skins removed
1 lb. potatoes, peeled and cubed
1 large onion, peeled, cut in large chunks
6 green chillies
½ oz. fresh ginger
½ oz. fresh garlic
2 tbsp. cooking oil
3 tsp. tomato paste
curry mix:
2 tsp. turmeric
2 tsp. chilli powder
1 tsp. garlic powder
1 tsp. ginger powder
2 tsp. salt
2 tsp. garam masala
2 tsp. tandoori spice mix
½ cup water
chopped coriander as garnish
Put onions, ginger and garlic powder in a food processor fitted with steel blade; and process until onion is finely chopped.
In a large non-stick saucepan over medium-high heat, heat oil and cook onion mixture, stirring, for 2-3 minutes. Add tomato paste and curry mix, garam masala, tandoori mix and salt; and mix in well. Add chicken pieces, turning to coat meat with the spice mix; then brown & cook chicken for 5 minutes.
Add water and potatoes. Bring to a boil, and adjust seasoning and spiciness to taste. Cover pot, reduce heat to medium low, and simmer for 20-25 minutes, stirring from time to time.
Remove to serving platter and garnish with chopped coriander to serve.
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