Poppy Seed Creamy Chicken Curry

Poppy seed Creamy Chicken Curry is cooked blended with a nice creamy paste of poppy seeds and coconut milk mixed, which make it a  flavorful dish. Here I have not added any whole spices. The flavor of poppy along cashew paste makes the dish delicious. Poppy seeds are good coolent and as chicken is heat, this type of curry can be made during the summer season. It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis/nan/idli.

Ingredients:
1 kg chicken
1 coconut (grated and ground to paste to extract milk)
1/2 cup cashew
3 tbsp Poppy Seeds ( Khus Khus)
4 medium diced onion
1 tsp turmeric powder 
1 tbsp cumin seed
10 garlic fine chop
Garlic 1" fine chop
15 pepper corn
Red chilli (roated) 15 no's
1 tbsp coriander seed
4 green chilli
2 tomato chopped

Masala paste:

• Soak poppy seed and cashew for 1 hour before proceeding to make a paste.
• Grind the following to fine paste: Byadagi Red chilli (Roasted), Coriander seeds (Roasted), pepper corn, Turmeric powder, Poppy seeds, cashew nut. 

 

Method:

•  Take a voke, fry the cumin seed, garlic, ginger, followed by onions. Fry until onions turn transparent.

• Add the chicken and saute well. Add the tomatoes, green chilli, 1 tsp salt and let the chicken cook in medium flame for 15 minutes.

• Mean while extract the coconut milk from the ground coconut. Extract 3 batches of milk using a strainer.

• When the chicken is cook, add the ground masala and cook for 5 minutes.

• Now add the coconut milk, adjust the salt and bring the curry to a boil.

• When done, serve along Chapati/parata/nan/idli or even rice. You will see the gravy gets thicker after a while, which is due to the poppy seeds.

Padmashree Raikar

@ gHara javaN

Mint Chicken Masala

Will be writing the recipe soon!

Chicken Drumstick Masala

Chicken Drumstick Masala is my version recipe. Here, I have made the recipe to semi-gravy consistency. The chicken legs are marinated for an hour and then roasted in a iron skillet and then cooked back into a spicy masala mix.

Green chilli /garlic paste: (this paste will be used little marination and rest for the masala making)

9 flakes of garlic, 6 green chilli (if green chilli is too spicy adjust according to your requirement), 8 pepper corn, 1 small onion chopped, 1 tsp ginger chopped- Grind all these to fine paste.

Marination:
Lemon juice
2 tbsp red chilli powder
1 tsp turmeric powder
1 tbsp of green chilli/garlic paste
Salt
Rub the Chicken legs with the above ingredients well and keep aside for 1 hour

Ingredients:

Chicken Drumsticks 8 pieces

Onions 3 medium chopped

1/2 bell pepper cubes

3 tbsp tomato ketch up (instead you can also use fresh puree)

5 garlic flakes smashed well

1 tbsp ginger finely chopped

1 " cinnamon sticks

1 Star Anise 

1 tbsp coriandar powder

1 small tsp cumin powder

1 tbsp cumin seeds

1 tbsp kasturi methi

1 small tsp Saunf (powder it coursly with pestle & mortar)

3 strands curry leaves chopped

Method:

•  Take a voke, fry the cumin, cinnamon, Saunf, Star anise. Fry until you smell the pleasant aroma of spices. Add the curry leaves saute well.

• Now add the onions and fry well to light brown.

• Add the bell pepper cubes, kasturi methi , coriander powder, cumin powder and saute well for 2-3 mins.

• Add the green chilli/garlic paste and fry well for 5 mins till the raw smell is gone.

• Meanwhile start roasting the marinated chicken legs. (I have partially roasted the chicken. and then transferred for cooking into the prepared masala mix)

• Transfer the roasted chicken legs into the masala mix which is ready and saute well for 3-5 mins.

• Add a small cup of water, adjust the salt if needed and close with a lid , keep the chicken for cooking for 10 mins more. When done serve along meals.

Kori Rotti

Kori Rotti is a very famous and authentic Mangalorean dish. In this recipe the chicken is nicely cooked with lot of Indian spices and then later served with crispy thin rice papad.
Make a chicken curry of your choice, and enjoy with the Rice papad. 

Chicken curry choice:

Kori Ghassi

Konkan Style Kadai Chicken

Pudina Chicken Curry

Palak Murg

Chicken Green Masala Fry (Pepper & Garlic Flavor)

Chicken pieces simmered in homemade Green Masala and deep fried. You can also pan fry provided you take extra care of not letting the green color lose it texture. Here I have first heated the oil under medium flame, and while frying the flame is again lowered so that the green color in masala remain intact and chicken piece gets cooked well from inside too. It is a healthy recipe. The green chilli along the garlic and pepper hits a great aroma when the fry is tasted :P... Try one and enjoy with your family :)

Ingredients:
1/2 kg chicken boneless (cut into medium pieces, you can ask the for kebab pieces while buying the chicken)
1 big spoon of Kasturi methi
1 tsp Turmaric powder
2 bunch of coriander leaves
12-14 Green chillies (depends on you spice requirement)
15 black peppercorn
1 tsp ginger chopped
6 garlic flakes (I used the bigger singapore garlic variety, if the flakes are smal use 10)
1/2 tbsp cumin seeds
1/2 cup yogurt
4 tsp corn powder
Salt
Oil for frying


Method:

• First rub the chicken pieces with turmeric powder, Kasturi methi and salt. (10 mins, meanwhile start preparation for green masala)

• Green Masala Paste: Grind coriander leaves, Green chillies, ginger, garlic flakes, black peppercorn, cumin seeds, add yogurt (add  little by little till you find a smooth green paste).

• Add the green paste to the chicken, adjust the salt if needed and set aside for 30 mins (I kept for 90 mins, it tastes still great)  

• Now just before frying add 4-5 tsp (tea-spoon means it is small quantity) corn powder. Here the corn powder will bind the green masala well to the chicken and get coated well during frying them.

• Now deep fry the chicken pieces in low flame, see that you flip the pieces gently with help of a fork. (Flipping the chicken 3 mins each time interval keeps the green color intact).
• When the fry is done, serve the chicken along thick curds. You can dip the chicken piece in thick curds, it tastes yummy, its my way of starter :P
• You can also have it along your meals.

 

Konkan Style Kadai Chicken

Kadai Chicken is a very famous non-veg delight in restaurants. This spicy & yummy Indian recipe tastes juicy with distinct flavor. In this recipe, the chicken is cooked with whole spices and along green masala paste, finally semi thick coconut milk is added at end to a boil. This dish takes its real color & flavor by cooking in a thick bottomed Wok called  Kadhai/kadai in India. Mostly Bronze Kadai is recommended for making and also final serving of this recipe. It tastes great with Indian Naan,  Roti,  Paratha, Chapati or even with plain rice. Making kadai chicken at home is really easy..! 

Marination:
1 kg medium piece chicken
4 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp coriander powder
1/2 tbsp cumin powder
2 tbsp ginger garlic paste
1 tsp salt
1/2 cup yogurt
Mix all the above ingredients well, and keep aside for 30 mins. (You can also refrigerate the marinade for 30mins)

Making of green paste:

• Fry 4 garlic flakes, 1 medium chopped Onion, 6 green chilli till raw smell is gone, add 1 fist full of coriander leaves (chopped).
• Now grind it to smooth paste.

Ingredients:
3 star anise
1" cinnamon stick
6 cloves
1 tbsp Saunf (coursly powdered in pestle & mortar)
10-15 pepper (coursly powdered in pestle & mortar)
1 tsp Cumin seeds
4 cardamom pods
8 garlic smashed
4 medium onions chopped
1" ginger finely chopped
2 tomatoes chopped
1 coconut milk (extract the milk after grinding the grated coconut)
Salt to taste

Method:

• Take a Kadai, add 2 tbsp ghee, 2 tbsp coconut oil. Fry the spices (Cumin, Saunf, followed by star anise, cinnamon, cardamon, pepper, cloves, garlic) one by one well till you get the pleasant aroma of fried spices.

• Now add the chopped onions, fry until it turn transparent slightly brown. Add the ginger chops and fry for 4-5 mins.

• Add the marinated chicken pieces and saute well for 5 mins under medium flame, followed by chopped tomatoes.

• Stir well and keep the chicken under small flame for 10 mins to be cooked.

• After 10 min odd you see the chicken has given out water and even the tomatoes have been blended well. Now add the green masala paste, mix well and cook the chicken for 5-8 mins by closing the lid.

• Finally add the coconut milk, salt to taste and bring the gravy to a boil. When done, serve the curry along meals. This curry tastes even best aftr 4-5 hours of it preparation.