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chicken

 Chicken Jalfrezi“Food for the body is not enough. There must be food for the soul.”
Dorothy Day

Chicken Jalfrezi is a fiery as you like it, and a very popular stir fry curry in the UK, a recipe thought to have originated during the British Raj to use up left over meats. As time went by, there was a shift from mild curries to spicy hot ones on the continent, and the jalfrezi gained popularity. We visited the UK often in the late 1990’s. Next to the chicken tikka masala, this Indo Chinese dish was possibly the most popular.

Chicken Jalfrezi SpicesYou can basically ‘build it as you like’, throwing in left over meats to stir fry or do it from scratch. Either which ways, it’s a really quick stir fry to get going, one that comes together in under 30 minutes. Having the meat/chicken marinated ahead  is great if you have time. Marinate with a little ginger-garlic paste, maybe a dash of lime juice and salt. As with any good dish, use good quality ingredients and you know you have a winner.

Chicken Jalfrezi Wet Masala Spices

coconut & graterMy version of Chicken Jalfrezi has a slight southern or rather coastal touch with some coconut milk added to offset the fiery hot chilies. Like any good curry, this one too is entirely customisable to taste. I used star anise in the first tempering, a spice I have increasingly grown to love while shooting spices for the Masala Dabba. Post the trip it into the heart of South India to Karaikudi, the love for simple spices like these just became stronger.

Karaikudi, Chettinad, South IndiaI love a curry where tomato meets coconut milk, and with the ease of Dabur Hommade Tomato Puree, Dabur Hommade Ginger Garlic Paste and Dabur Hommade Coconut Milk in my pantry, this recipe was a breeze. Most Indian curries see the use of onions, tomato {puree or fresh chopped}, ginger garlic paste and a smattering of spices, both ground and whole. As you travel along the coastal areas of the Indian peninsula, an increased use of coconut milk in curries teases the palette, a taste that has grown on me. Dabur Hommade is one of the first brands in India to introduce expediency in cooking in Indian kitchens. What makes Dabur even more special is that it is a science based  Ayurveda company. Chicken JalfreziPlay with spices as you like, give the vegetables just  a quick stir fry so they don’t lose their crunch. This Chicken Jalfrezi made essentially with peppers, green chilies, onions and tomatoes gets a twist of taste with coconut milk. And yes I sneaked in some Greek yogurt to add to the creaminess. If you like a thick hearty curry which is a quick and easy stir fry, gives you a dose of vegetables, then look no further. This just might be what you were looking for!

Some favourite recipes where I use coconut milk
Kokum Coconut Milk Panna Cotta 
Tropical Coconut Milk Rice Pudding
Quick Tomato Coconut Soup

Chicken Jalfrezi
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This Chicken Jalfrezi made essentially with peppers, green chilies, onions and tomatoes gets a delicious twist of taste with coconut milk. If you like a thick hearty curry which is a quick and easy stir fry, gives you a dose of vegetables, then look no further. This just might be what you were looking for!
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Chicken Jalfrezi
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
This Chicken Jalfrezi made essentially with peppers, green chilies, onions and tomatoes gets a delicious twist of taste with coconut milk. If you like a thick hearty curry which is a quick and easy stir fry, gives you a dose of vegetables, then look no further. This just might be what you were looking for!
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Heat clarified butter/ghee in a heavy bottom large pan/wok.
  2. Add the red chilies and star anise and sauté briefly until fragrant.
  3. Add chicken pieces in one flat lot, taking care not to overcrowd the pan. Season with salt and pepper. Sauté until golden brown over high heat, turn and repeat.
  4. Remove chicken pieces from pan, and keep warm in a covered bowl.
  5. Add a teaspoon of clarified butter if required. Add the diced onions and ginger garlic paste. Sauté until fragrant.
  6. Add turmeric powder/haldi, coriander powder/dhania and red chili powder if desired. Sauté for 30 seconds.
  7. Now add the bell peppers and capsicum. Sauté again for 3-4 minutes, then add the reserved chicken. Mix briefly, then add the tomato puree and coconut milk.
  8. Stir and simmer for 15 minutes until the chicken is cooked. Taste and adjust seasoning. Add the green chilies and fresh coriander, then simmer further for 5 minutes Serve hot with rice or naan.
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“Barbecue should be made as simple as possible, but not simpler.”
Albert Einstein

Grill In with herby Italian chicken Summer’s here and with it fun, healthier and lighter food. Did I forget the D word? Delicious too! There’s been quite a shift in the way I look at food, develop recipes, serve it up etc. The grains have gone whole, the sugars are less refined, usually natural or brown, and the oils are cold pressed or then clarified butter. Natural homemade white butter too. If you look at things, it’s actually a lifestyle change, teenie step by step, and it’s interesting to see how things can change bit by bit.

Eat healthyWith developing healthy and tasty recipes for Fit Foodie, to drinking more water, upping the protein and walking the extra mile with the GOQii campaign, this year couldn’t have begun on a better note. It isn’t about losing weight and the eternal calorie count. I’ve learnt as time goes by that holistic is better, that lifestyles are better when balanced, that changes don’t happen overnight.

Baby mustard greens stir fryAll this aligns with my food philosophy, being a locavore and eating seasonal. With the temperature rising, I thought I’d buy a sandwich grill. Online browsing is the best option for housebound me these days as I have work going on at home. landing up at the recently launched Home Store section of one of my favourite haunts, I was blown away by the choice.

Outdoor grill, FlipkartSO MUCH CHOICE! I almost forgot what I had landed up for…. my imagination took flight. Beginning from singular thoughts of a sandwich press, the boundaries expanded and how! I shifted gears and knew I now wanted a grilling something. Oh yes, good thought now that I was also cutting back carbs. I wanted a grill! So I set off and OH DEAR! Faced with more choice, online shopping has never been better. My search for grills threw up more temptation by way of the header ‘Barbeque & Grills’. Such fun. The prices are quite reasonable too from under Rs 1000 to about Rs 5000, I found enough choice for my kitchen and home. I have never seen so many colours too.

enamelware charcoal grill, flipkart So it was definitely this I zeroed in on an enamelware charcoal grill. Such a compact fun design, with the option of no legs {counter top}, half stand or stand on wheels, couldn’t have asked for more. Time to toss coins. Which colour? Red blue, green, white, yellow, black? Good heavens! Asked the lad at home because I oscillated between black and red. White he said with conviction, so white it was!Grill In with herby Italian chicken

An outdoor grill in summer is fun, fun, fun. This one is so convenient to use and compact too. The store {can mention Flipkart} is very prompt with updates and delivers expertly. Unpacking it, I loved the packaging and the thought behind the product. Such fun… I ave myself a pat on the back for such a great choice!

Grill In with herby Italian chicken
So here we go. A simple herby lime barbeque chicken to inaugurate my latest online indulgence. You must go and check out the range available. There are some great discounts available that you possibly won’t find in store. Oh, and don’t forget to tell me what you went looking for, and what you eventually bought. Were you strong willed, or weak willed distracted like me, hopping from one page to another, spoilt for choice?

Grill In with herby Italian chicken And I bought another something. You know my love for stoneware and black Manipur pottery. I was pleasantly surprised to see quite an extensive range of this online. To add to my collection, I bought this beautiful flat rectangular serving dish. Was a perfect fit to serve the skewers on. They’ve got an enviable range. For those who cannot make it to Dilli Haat, this is the place to go.

[print_this]Recipe: Herby Lime Grilled Chicken
your picture

Summary: A simple herby Italian chicken which is bursting with tangy, fresh flavour. The smokiness from grilling adds special earthiness to the flavours. Use the same marinade for cottage cheese, or maybe button mushrooms. The cooking time will reduce the same.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 500g boneless chicken thighs, cut into 1 1/2″ pieces
  • 1/4 cup extra virgin olive oil
  • 8 cloves garlic, minced
  • Juice of 1 large lime
  • 1/2 tsp red chili flakes
  • 1 tbsp dried Italian herbs
  • 1 tbsp Ranch buttermilk dressing {optional}
  • 2 tbsp fresh oregano
  • Salt to taste
  • Bell peppers and onions

Method:

  1. In a large bowl, whisk together marinade ingredients. Stir in chicken pieces and mix well. Leave to marinade for 2 hours, or better, overnight.
  2. Skewer chicken pieces alternatively with bell peppers and onions.
  3. Fire up the grill. Grill for 7-8 minutes approx each side, as per manufacturer instructions.
  4. Serve hot with a salad on the side.

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Also find me on The Rabid Baker, The Times of India

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky

Thai Chicken Mince Salad | Larb Gai Thai Chicken Mince, Broccoli & Pepper Salad … bursting with fresh, summery flavour, it’s good warm and chilled too. People often ask me if I cook? Obvious question I guess when you see the blogs name with posts to match! However, I do cook. Everyday, and most meals are home made. Loads of chicken with loads of fresh herbs  … that’s our summer! Curries, salads, crispy filets, fajitas, quesadillas, fingers, sliders, wraps, burgers …Cooking chickenThe other day I saw a Thai Chicken Mince Salad drop into my inbox from Bee @ Rasa Malaysia. I didn’t get as far as seeing the recipe then, but the Lap Kai or Thai Chicken Mince Salad stayed in my head. One of those niggling things that you make you reach for pots and pans rather urgently.

herbs and peppersI had everything on hand and a basic recipe in my head. It’s a really simple recipe, inspired by a recipe from the Simple Thai Food Cookbook by talented Leela at She Simmers. The salad came together in a matter of minutes. It’s a great gluten free, low carb option for summer. I returned later to check the recipe on Rasa Malaysia aa knew mine would be radically different! It was.Thai Chicken Mince Salad Larb Gai This was my version of Larb Gai. It was different since Thai cooking uses a lot of galangal but my heart belongs to garlic. I also don’t like fish sauce so it doesn’t figure in my cooking. Larb Gai is often served with sticky rice, or roasted rice powder as in Leela’s recipe. I added some almond meal to soak up extra juices since that was what I had on hand!

Thai Chicken Mince Salad Larb GaiThe marriage of flavours and textures is nice. Sweet, spicy, fresh, exciting. Above all, easy to stir up. Don’t forget to add the roasted rice or almond meal… the nuttiness is addictive. Serve as soon as you stir it up  … in crisp lettuce leaves or with a crisp salad on the side. The ‘now almost off to college teen‘ loved it cold too!

[print_this]Recipe: Thai Chicken Mince Salad |Larb Gai your picture

Summary: The marriage of flavours and textures is nice. Sweet, spicy, fresh, exciting. Above all, easy to stir up, the Thai Chicken Mince, Broccoli & Pepper Salad is a great addition to the picnic basket, lunchbox or dinner table.

Prep Time: 5 minutes
Total Time: 20 minutes
Ingredients:

  • 500g chicken mince from thigh tenders
  • 1 onion, chopped
  • 5-6 cloves garlic, chopped
  • 1tsp roasted red chili flakes
  • 1-2 Thai red chilies, chopped, optional
  • 30g cashew nuts, chopped
  • 2 small bell peppers, red & yellow, chopped
  • 1 small head broccoli, cut into florets and blanched for a minute.
  • 1 large bunch fresh coriander, chopped
  • 1 tbsp lemon grass, chopped
  • Juice of 1 lime
  • 1 tbsp almond meal
  • Salt to taste
  • 2 tbsp sesame oil {or vegetable oil}

Method:

  1. Heat oil in a wok. Add the garlic, chili flakes, red chilies and cashew nuts and saute briefly until the garlic is light pink and releases flavour.
  2. Toss in the chicken and half the fresh coriander. Season with salt. Stir fry over high heat, breaking up the chicken as required, until it begins to get light brown around the edges.
  3. Now add the lemon grass, bell peppers and broccoli. Give it a good stir, and then add the almond meal, remaining fresh coriander and lime juice.
  4. Adjust seasoning if required.
  5. Serve immediately.

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Also find me on The Rabid Baker, The Times of India

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