Non-Vegetarian

While more and more westerners are trying to become vegetarians, the Indians have started eating more and more food due to the new found richness. In the past Indian people could hardly afford meat and chicken and such foods were only cooked on very special days or reserved for our special guests.

The coastal states however can afford fish and the fish eating states has got very many recipes on fish curries. In my book I have got very many simple to sophisticated dishes on meats, poultry, game, fish and even on eggs.

You do not have to worry about thinking how will you cook such a sophisticated dish while I am around on this Earth.

In my book and in my video I have shown that how easy it is to cook a simple curry and then turn that same curry into a exotic curry. I have chosen chicken curry for your simple taste.

Serve hot with Indian flat bread called as roti or chapatti or with simple boiled rice or peas pillao rice. The above photo is only for Tandoori Chicken { baked spicy chicken}and for recipe see in my book and order my book please. I also have got E Book

CHICKEN CURRY

INGREDIENTS

• 12 chicken legs{skinned or un skinned}
• 2 large onions, peeled and chopped
• 10 cloves garlic, peeled
• 1 tablespoon fresh ginger, peeled and chopped finely
• 4 green chillies chopped finely or ½ red chilli powder
• 1 teaspoon salt{ or to taste}
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala.
• 2 tablespoons chopped green coriander leaves
• 4 tablespoons butter oil, or any oil
• 1 pint571ml water

SPECIAL INGREDIENTS

• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cloves
• 12 green cardamoms, semi crushed

METHOD

• Wash chicken drain and keep aside.
• Grind onions-garlic-ginger-chillies to a smooth paste using an electric grinder and a little water for to facilitate the process of grinding.
• Heat fat in a heavy bottomed wide pan kept over a medium high flame.
• When the fat is hot add whole coriander seeds and cloves and give a quick stir until the cloves had stopped crackling. This will take just a second only.
• Quickly add onion paste from the grinder and mix well.
  Add salt, turmeric powder, red chilli powder { in place of green chillies only } and garam masala and mix well.
• Stir fry the mixture for about 4 minutes or until there is a very nice smell of fried onions and spices is oozing out of the pan. At this point you will also see that some fat droplets are seen along the side of the pan.
• Add chicken and mix well.
• Keep on stirring the chicken for about 6-9 minutes or from time to time to allow the chicken and spices to mix well.
  
  This is also called as sealing the chicken
  
  At this point you will see that the chicken had lot his original raw looks too.
• Add water. Raise heat. Bring to a boil. Cover the pan. Lower the heat to a minimum heat.
• Cook for about 20 minutes stirring the chicken from time to time to make sure it do not burn by sticking to the bottom.
• When the chicken is cooked pass a fork in the chicken and it will get into the skin easily.
• Sprinkle fresh coriander on the curry and mix well.
• Serve this curry in a best serving bowl with rice or Indian breads. Serve hot

FOR MY BOOK PLEASE SEE UNDER CONTACT.
SOME OF MY DISHES ARE SHOWN ON THE SIDE PICTURE

The above picture is on two types of minced meat balls {Koftas}
On the right hand side is Kofta cury to be served as a main meal with rice pillaos or plain boiled rice or with any chapati preparation.

On the left hand side is a photo of small cocktail koftas to be served as a snack with drinks or tea time and is a very filling preparation. If you serve with plenty of green salads and lemon this is a main dish in itself and still very easy to cook.