Chicken and eggplant coconut curry

 Coco Chicken and eggplant (Eggplant and Chicken in a creamy coconut gravy)

Chicken eggplant coconut curry

Ingredients:

1. 1 can chicken breast drained (save the broth)
2. 2 cups peeled chopped American eggplant
3. 1/2 teaspoon each of salt, chilli powder, cumin powder, tandoor masala (optional), garam masala
4. 1 teaspoon each of coriander powder, ginger-garlic paste
5. 1 tablespoon oil
6. 1 medium small red onion sliced thin

In a pan heat the oil and fry the onions until they start getting brown. Add the eggplant and cook for 10 more minutes on medium flame. Add the ginger garlic paste and fry for 30 seconds. Add the chicken all the spices and stir to combine. Reduce the heat to low and add the coconut milk and simmer for 10 minutes. Add some chicken broth to adjust the thickness to your liking. Enjoy with a naan or paratha or roti

Chicken Stir fry Indian Style

I love making stir fries which are quick and easy and have some meet and a ton of vegetables in it. When I started searching for the recipes all I could find are Chinese...ofcourse Stir Fry is all Chinese I know (roll eyes)

   but but but...I like stir fry and I do not always want to eat Chinese.

So I made my own...Chicken stir fry with Indian spices and boy oh boy it was yummy

Chicken Stir fry Indian Style

Chicken Stir Fry with Indian spices

Ingredients:

1. 1 lb chicken cut into 1 inch cubes but only 1/4 inch thick.
2. 1 tablespoon each of coriander powder, 
3. 1 teaspoon cumin powder
4. 1/2 teaspoon salt + more to taste
5. 1/2 teaspoon chilli powder
6. 1 teaspoon dried mango powder (optional) (substitute fresh squeezed lemon juice)
7. 2 tablespoons oil
8. 1 teaspoon ginger garlic paste
9. Your choice of vegetables (I used mushrooms cut into thick slices, onions, bell pepper) (Can also include Zucchini and Squash

Marinate the chicken with salt, chilli powder and ginger garlic paste and lemon juice for 30 mins.

In a pan heat 1/2 the oil and add the mushroom and fry on high for 5 minutes. Add the rest of the vegetables and fry for 5-10 minutes. Drain.

Add the rest of the oil to the pan and add the chicken and fry for 10 minutes until its cooked through. Add the vegetables back and add the spices and add salt according to taste.

Garnish with hand full of cilantro and enjoy with white or brown rice

Marathi Masala Chicken

This is one of the most delicious dry chicken recipes. And if you love coconut you will love this curry as it has a ton of coconut in it. Serve with with hot rice and dal and mmmm

Marathi Masala Chicken (Pan fried chicken with coconut)

Marathi Masala Chicken

Ingredients:

1. 2 chicken breasts cut into medium small cubes
2. 1 teaspoon each of salt, chilli powder (adjust to taste), coriander powder, cumin powder
3. 1/2 teaspoon fresh ground black pepper
4. 2 tablespoons dried kasuri methi crushed
5. 1 heaped teaspoon ginger garlic paste
6. 1 medium onion sliced
7. few curry leaves
8. 2 tablespoons oil divided
9. 1/2 cup dried coconut flakes

Marinate the chicken with all the ingredients except onions and coconut and set aside for 30-60 minutes

In a pan heat 1 tablespoon oil and fry the onions till they start turning brown...about 10 minutes on medium high. Add coconut and fry for a minute and cut the heat. Cool and ground to paste with little water.

In the same pan heat the remaining oil and add the curry leaves and fry till they get crispy. Add the chicken and cover and cook for 15 minutes. Stir occasionally. Add the ground onion and coconut paste and reduce the heat to low and fry for 15 more minutes. Stir occasionally. Make sure the curry doesn't burn. Garnish with green onions or cilantro and enjoy

Urad Dal Murgh

I love love love dal makhani and today I wanted Dal makhani and also chicken and I was looking for recipes for that and Imade them together ad yum yum yum, the chicken with dal makhani is great.

Urad Dal Murgh (Chicken in Black Gram gravy)

Urad Dal Chicken

Ingredients:

1. 1 cup Whole black gram (Urad Dal)
2. 2 chicken breast cut into 1/2 inch thick slices cut at an angle
3. 1 tablespoon oil
4. 1 medium small onion chopped fine
5. 1 medium large tomato chopped fine
6. 1 teaspoon each of garam masala, chilli powder (reduce according to your heat level), salt, turmeric powder, coriander powder, cumin powder, ginger-garlic paste
7. Healthy heap of chopped cilantro

Soak the urad dal with 3 cups of water over night. Cook them in a pressure cooker for 4-5 whistles with 1/2 of the turmeric. Let the steam escape.

Sprinkle the chicken with half of the salt and chilli powder and set it aside for 15 minutes.

In a pan heat half of the oil and fry the chicken 3 minutes on either side. Drain and set aside. Add the onions and fry till they start getting browned. Add the ginger garlic paste and fry for a minute. Add the tomatoes and all the spices and mix well. Add the chicken and urad dal and a cup of water and simmer for 30 minutes. Garnish with cilatro and serve with roti or rice

Chicken Chick Peas and Purple Rice

If you are a Costco member then you know black rice...the Chinese Forbidden Black Rice. I love the black rice and when you cook the regular white rice with the black rice the whole dish gets a purple color. I am assuming the black rice are actually really really dark purple colored rice.

I was looking for recipes with Chicken and Chickpeas together but I did not find any. So I made my own and yum yum yum, the family just gobbled it up.

Chicken with Chick Peas (Chicken with Garbanzo beans and Indian Spices)

Purple rice with Chicken and Chickpeas

Ingredients

1. 1 lb chicken breast cut into bite sized pieces
2. 1/2 can garbanzo beans 
3. 1 cup chopped onions
4. 3/4 teaspoon each of salt, chilly powder, turmeric, coriander powder, cumin powder
5. 1 teaspoon each of chat masala, ginger-garlic powder
6. 1 tablespoon fresh squeezed lemon juice, oil

Marinate the chicken pieces with all the powder ingredients and lemon juice and set aside.
In a pressure cookie heat the oil and add the chopped onions and fry till they start becoming brown. Add ginger garlic paste an fry for a minute until the raw smell goes away. Add the chicken and fry for 5 minutes. Add 1/4 cup water and cook for 2-3 whistles. After the steam escapes, open the cooker and add the garbanzo beans and stir to combine. Simmer for 5 minutes and garnish with cilantro and serve with Purple or pulao

Purple Rice (While and black rice cooked with vegetables)

Purple rice with Vegetables

Ingredients:

1. 11/2 cup white rice
2. 1/2 cup each of purple rice, chopped carrots, peas, green beans
3. 1/2 tablespoon oil
4. 1/2 teaspoon salt
5. 4 cups water

In a rice cooker put all the ingredients and do its thing and enjoy.

If you do not own a rice cooker the here is how to cook the above rice dish

In a deep bottomed pan add the oil and add all the vegetables and fry for 5 minutes. Add 4 cups water and bring to a boil. Add salt and black rice and cover an cook for 10 minutes on medium low flame. Add white rice and cook for 20 minutes on low rice or until rice is tender. Enjoy

Murgh Mirch Masala

For some reason its been quite some time ago that I made chicken.  I guess I just got bored with it. For some reason you can get bored with boneless, skinless chicken breast soooo easily. There is really not enough flavor in it. Its great if you are feeding little kids but I guess for adults drumsticks or bone-in chicken thighs would be great.
         Anyway, my opinion aside, I made this chicken with capsicum or bell pepper gravy which turned out to be super delicious. This is a very yummy curry which goes very well with any kind of Indian roti or even with any kind of rice.

Murgh Mirch Masala (Chicken breast with bell pepper in a spicy tomato gravy)

Chicken Capsicum Gravy

Ingredients:

1. 2 chicken breasts cut into bite sized pieces
2. 1/2 teaspoon each of salt, chilly powder, coriander powder, cumin, turmeric
3. 2 inches ginger peeled
4. 1 medium red onion
5. 1 green chilly
6. 1 bell pepper (whatever color you have at hand...yellow or red would be great)
7. 2 tablespoons oil
8. 1/4 cup milk
9. 1 8oz can tomato sauce
10. 1 bay leaf, 2 cloves

Marinate the chicken with salt, chilly powder, turmeric and coriander powder for atleast 30 minutes.
Grind the onion along with ginger and cumin into a fine paste.
Heat oil in a pan and add the ground onion paste and fry till it turns light brown. Add the chicken and fry for 10 minutes until it starts getting brown. Add bay leaf and cloves and tomato sauce and stir to combine. Add 1/2 cup water and cover and cook for 10 minutes. Add milk and capsicum and simmer further for 5-7 minutes till oil separates. Garnish with cilantro and serve