Easy recipes for; Crunchy chicken in Indian Curry Sauce Chicken Breasts in Lemon & Corriander and Chicken with pineapple

Crunchy chicken


when Fabio came round this week I'd been making some chicken and pork pies, you'll get the recipe later, I promise.

So sit down and join us in my kitchen in Yorkshire [pronounced with a shh, not a shire]

He'd brought one of his soup ideas, well usually they are his mum's or grandma's recipes; he might be better looking than me, but he can't cook as good; even his wife Tanya says so.

I'll give him his due he does admit I make a better curry.

So this is what we made.


Make a marinade of soy sauce, olive oil and lemon juice, and balsamic vinegar and then chop the chicken up into small cubes and then put them into the marinade and leave whilst you do the rest. [overnight would be best]

fresh herbs add as much as you like.
fresh herbs add as much as you like.

Here's what we made.


Crunchy chicken in a curry sauce.

40 minutes for 2 people

What you need

2 lean chicken breasts

1 onion

4 cloves of garlic

1 cup of long grain rice

1 egg,

rice or corn flour and corn meal for dusting.

1 tsp turmeric,

1 tsp fenugreek seeds

2 tsp of coriander

1 tsp of cumin salt.

a cup of frozen garden peas sweet corn.

Ghee or butter.


Finely chop the onion and garlic and then put aside.

Wash the rice and then place it in a saucepan of boiling water and cook until near soft.

Add the a little turmeric powder and half the onions to the rice as it cooks. This will give it a really nice flavour, you can add other spices like chilli if you want to. A favourite of mine is to add just a little allspice, or black cardamom powder.


I think I've told you I learnt to cook in the boy scouts as much as anywhere, and the first time I cooked a full chicken was over a campfire. It was a little black on the outside, but it was cooked inside and still nice and juicy. All the other scouts were always pleased when they knew I was going to camp and some would come with requests for meals.


To coat the chicken;

beat an egg in a bowl and have a bowl of seasoned flour and one of cornmeal.

Wipe off any excess marinade and dredge the chicken into the egg, and then into the flour, back into the egg and finally into the cornmeal make sure it has a real thick coating.

The start of a great curry
The start of a great curry


Make your curry sauce.

Add some ghee or oil to another pan and sprinkle the fenugreek seeds in. I have found that these seeds make a great deal of difference to the final taste of the curry.

Once they begin to pop with the heat, add your shallots and garlics and gently fry until they are transparent.

This is what you do;

Gently toast the mixed powders; you will know as soon as the aroma hits you that they are ready. Add the ghee and mix it into a paste and then put it back on the low heat. Slowly you will see the oil separating out from your mix, take time to enjoy the aromas; you will so much more enjoy the meal by enjoying the smells as well as the tastes. Now make the sauce either add a tin of chopped tomatoes or a cup and a half of water. I always add a little of the rice water, it is rich in starch, which will help thicken your sauce.

I begin most of my curries with this pre-cooking of the spices.


Now heat a mixture of ghee and olive oil in a frying pan, when it is just smoking add the chicken and cook until golden brown and crispy. put it aside to keep warm. In the frying pan add the rest of the onions and fry, when soft add the curry sauce.

Serve the chicken on a bed of the rice and garnish with salad.

Quicker and healthier than a take away. [turmeric is known to reduce the risk of Alzheimer’s ]

Chicken in lemon and Coriander


Chicken in lemon and Coriander.

4 tablespoons of oil

1 large onion very finely chopped

2/3 cloves of garlic chopped; ¼” of ginger chopped

2 dessert spoons of coriander powder

¼ teaspoon of turmeric; 2 teaspoons paprika

3 lemons;1 orange to juice.

Pinch of salt, a sprinkle of sultanas.

2 lean skinned chicken breasts.

Use a heavy pan and heat the oil, then fry [posh cooks say sauté, but you know me] the onions until deep brown. Important point here to get the best from onions they need to be golden brown before you use them, add the ginger, sultanas, garlic, and fry another minute. Put aside in a bowl then put the frying pan back on the heat and add the various powders to the still oiled pan, keep frying for another minute now add back the onion mix. Mix well and let cook for another 30 seconds then add the lemon and orange juice.

Chop the chicken into strips and dip in a beaten egg. Heat some oil and fry the chicken until coloured and then add it to your onion mix and cook for about twenty minutes.

I like to add a small quantity of mixed garden peas and corn just to give it a little extra colour. You can serve this with rice or whatever you fancy.

Chicken in mushrooms and pineapple


Chicken in mushrooms and pineapple

Here’s a really nice tasty dish that we had last Sunday and you can serve it with rice or egg noodles.

Four chicken breasts

Tin of pineapple chunks

One large onion. Cashew nuts

Button mushrooms, Garlic and ginger

Teaspoon paprika. Teaspoon coriander powder

Tablespoon White wine vinegar . Pinch of salt

Splash of soy sauce.

Chop half the onion and all the garlic quite fine, then rough chop the other half of the onion. Really fine chop your ginger and dry heat them in a pre-warmed wok or frying pan.

When they are steaming a little put them into a bowl and then put the paprika and coriander powder into the wok again dry, let them toast just a minute now add the cashew nuts. Be very careful not to burn them.

Drop your onion mix back in still keeping the heat low, now drizzle in some olive oil, or peanut oil and give it all a good mix, turn up the heat and fry gently. About ten minutes.

Slice the chicken into thin strips and dust in either rice flour and corn flour or just corn flour will do.

Remove the onion mix again and put some more oil into the wok, let it get very hot then carefully put the chicken into fry, when the chicken has browned all over add the mushrooms whole, the soy sauce and vinegar. Now add the onion mix back in and let the whole lot cook about ten minutes.

Serve on a bed of rice or noodles, garnish with fresh mint or coriander leaves.

Cucumber Raita perfect with curry

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Source
Source

A very nice sidedish for all curries is Cucumber Raita.

The Yogurt takes the sting out of hot food and cools your mouth, mixed with the cucumber it is also refreshing.

or you can make it like this.

Chop half a cucumber and squeeze out as much juice as you can.

mix together sugar about 1 teaspoon and fresh mint leaves, or bottled if you prefer.

One coffee mug of yogurt, Greek styles is okay and mix with the other ingredients.

fine chop some tomatoes and mix it all together for a delicious addition to your meal.

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Comments 6 comments

sweetie1 profile image

sweetie1 5 years ago from India

wow mouth watering .. i am going to try it out some day.. book marked this hub.


tonymead60 profile image

tonymead60 5 years ago from Yorkshire Author

sweetie1

thanks for the visit, I hope you try it soon and enjoy, let me know if you do

cheers Tony


stessily 4 years ago

Tony, Fenugreek is incomparable in curry sauce!

Turmeric is also touted in India for benefits in blood circulation. When my brother was on coumadin, I introduced him to turmeric, which he enjoyed adding especially to soups and stews. His dosage was always low, in part, because of his healthy eating habits.

The chicken in lemon and coriander sniffs good! I'm especially partial to chicken with mushroom and pineapple (in a triple tie with coconut and grapefruit for my all-time favorite fruits).

All the votes, Tony, and thanks for sharing another culinary escapade of Yorkshire Tony and Tuscan Fabio. Your families are so lucky.


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

HI Stessily

most Indian recipes have some ayurvedic angle to them. MAny of the spices as I'm sure you are aware have certain medicinal properties. Perhaps you should have fed your computer on curry more often. I'm certainthat when I write about curries my computer works faster for the next few days.

Fabio sends his regards, we are always round at each others house, our families love it because they know we will be cooking something up, nice and tasty.

best wishes


Derdriu 4 years ago

Tony, What timely, useful, versatile recipes for interesting ways to serve chicken! In particular, I like the allspice, balsamic vinegar and the sweet pea ingredients in the crunchy chicken. Also, the mix of coriander, ginger, and paprika sound really scrumptious for the chicken in lemon and coriander. Finally, your including cashews, ginger, mushrooms, paprika and pineapple is sheer genius in the third recipe.

Respectfully, and with many thanks for sharing, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu, I'm pleased you like my flavouring ideas, chicken is a versatile meat to work with. I have a fantastic recipe coming up soon, which involves smokers, barbe's, and beer cans.

Do you have shops selling just spices and flavourings like we do?

I tend to shop at Asian shops, because they have the best selection.

Which parts of India did you visit?

ttfn

Tony

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