Honey Garlic Chicken

Ingredients

• 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
• Salt and pepper
• 1/4 cup / 60g flour
• 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1 1/2 tbsp cider vinegar (or white or other clear vinegar)
• 1 tbsp light soy sauce
• 1/3 cup / 90g honey (or maple syrup)

Instructions

1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.Take out the chicken.
7. Add garlic and cook for 1 minute. (add a bit of oil/butter if the pan is too dry)
8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.Return the chicken to the pan.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

Maunikas Butter Chicken

Ingredients for the chicken

• 450gms skinless boneless chicken thighs cut into bite size pieces
• 2 tbsp thick yoghurt/ Greek yoghurt
• 2 tsp chickpea flour/ gram flour (optional)
• 4 cloves garlic
• 1” (2,5cm) piece ginger peeled
• 1 green chilli
• 1 tsp mild paprika
• ½ tsp chilli powder (or a little more if you’d like it spicy)
• ½ tsp garam masala powder
• 1 tsp coriander powder 

 Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
-
Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes on the top rack. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear. They should be cooked through and slightly charred around the edges.

 Ingredients for the sauce

1 ½ tbsp unsalted butter

5 green cardamom pods lightly crushed

1” (2,5cm) cinnamon stick

4 cloves

1 small - medium onion finely chopped

1 heaped tbsp grated ginger

2 green chillies slit lengthwise (optional)

1 tsp kashmiri chilli powder (or mild paprika)
1 tsp garam masala powder (not heaped)

3 tbsp tomato puree

150mls double cream

2 tbsp honey

1 tbsp Kasoori methi/ fenugreek leaf powder

Salt to taste

Chopped coriander for garnish

Method

1. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
   
2. Add the grated ginger and slit green chillies. Fry for a further minutes and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.
   
   At this stage add a splash of water if the curry is too thick. Stir in the honey and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti,rice,naan or paratha.

Recepty od Kamu

Jak přeměnit kuřecí stehna v naprostou hitparádu plnou asijských výrazných chutí bez trouby či grilu? Stačí jedna pánev, kterou rozpálíte, přidáte dvě lžíce sezamového oleje a na tu:

2 lžíce nasekaného česneku
1 lžíci zázvoru
1 lžíci nasekané šalotky
Zlehka orestujete a přidáte další suroviny:
2 lžíce medu
2 lžíce sojové omáčky
šťáva z jednoho pomeranče
2 čajové lžičky rybí omáčky
2 lžíce sezamových semínek

Do směsi pak vložte kuřecí paličky nebo křidýlka a pomalu opékejte pod pokličkou, dokud nejsou hotová za přidávání vývaru či vody. Těsně před koncem pokličku sundejte a nechte omáčku zredukovat. Zhoustne a maso se jí krásně obalí a hlavně je od základu plné chuti!


1) Když nemáš kuře, dej tam kotletu z prasete
2) Nakrájej to do rozpečené bagety
3) Nezapomeň na okurku (rychlonakládanou) a koriandr

Ultimátní křupavé stripsy 

 

RECEPT➡️ Kuřecí vykoštěné maso nakrájíte na stripsy a necháte přes noc marinovat v bílém hustém(!) jogurtu (pro ty, co hubnou, tak Milko dělá 0% řecký jogurt, který je top) promíchaným společně s nastrouhaným zázvorem, česnekem, limetovou šťávou, čerstvým tymiánem a hrubozrnnou hořčicí. Pokud nestíháte, postačí i půl hodinka. Po celé noci však maso díky jogurtu báječně zkřehne.
No a potom jen v robotu projedete kukuřičné lupínky se solí a pepřem (první polovinu jemně a druhou hruběji) a opečete společně se sezamovými semínky na pánvi nasucho do lehce hněda, z čehož vám vznikne báječná obalovací směs (nevynechat opékání na pánvi, proto je to celé tak křupavé).
Pak už jen maso vytahujte z jogurtové směsi a důkladně obalujte ve vychladlých lupínkách se sezamem. Kousky klaďte na plech s pečícím papírem (papír můžete lehce potřít oliváčem, ale fungovalo to i bez něj) a pečte v troubě na 180 stupňů do zlatova. Podávejte s limetou a různými omáčkami (já ze zbytku jogurtu vyšvihla tzaziki).

BUTTER CHICKEN

 

1 celé kuře (vegoši můžou tempeh) rozdělte nožem na cca 8-10 kusů i s kostí a promíchejte s 200ml hustého bílého jogurtu (funguje i rostlinná alternativa od Alpro) společně s pořádnou lžící mleté kurkumy, garam masaly, římského kmínu, dále citronové šťávy, malou lžičkou ml. skořice a nechte odležet nejlépe přes noc (v nouzi stačí i půl hoďka).

Na další postup potřebujete:

5 stroužků česneku
2 střední cibule
cca 100g zázvoru
2 plechovky rajčat (Valfrutta)
250ml smetany 33% a 100g másla
(nebo vynecháte a použijete kokosové mléko)
hrst mandlí
olej
sůl, pepř
příp. třtinový cukr a citrón na finální dochucení
Cibuli, česnek a zázvor opečte na trošce vašeho oblíbeného oleje, přidejte rajčata z plechovky, smetanu a máslo (nebo kokomléko), mandle a dochuťte solí a pepřem. Poté rozmixujte v hladkou jemnou omáčku. Namarinované kuře dejte do pekáčku a zalejte připravenou rozmixovanou omáčkou. Pořádně přiklopte a dejte péct na 180 stupňů zhruba hodinu (tempehu stačí půl). Průběžně s pekáčkem párkrát jakoby lehce zatřeste ze strany na stranu, aby se omáčka promíchávala s kořením, ale neotvírejte! Po upečení dochuťte citronovou šťávou, případně trochou třtinového cukru na vyvážení.

 

 

Hornovo cinske curry z Vaskovy pasty

Curry omacka
 - 1 lzice curry pasty na jednu porci
-  250 ml vyvaru na jednu porci
-  Cukr
-  Sul

Na wok panvi uvest vyvar do varu, pridat pastu, cukr, sul a za staleho michani nechat zhoustnout. Pasta obsahuje mouku takze zhoustne.

Maso
-  1 vetsi kureci prso pro 2 porce
-  Sul

Prso napric, pod uhlem rozkrojime na 2 poloviny. Pote ,nakrajime na male kousky. V hrnci
uvedeme osolenou vodu do varu. Vody radsi vice, aby jak se prida maso voda zustala ve varu.
Varit 2-3 minuty

Chinesse Curry
-  1 velka cibule na 2 porce
-  Hrasek (mrazeny)
-  Olej

Cibuli rozkrojit na pul a po letech nakrajet na hrubo. Do wok panve olej a rozetrit po woku a rozpalit.
Pridat cibuli a nechat zmeknout za staleho michani. Pridat maso a chvili orestovat. Pridat omacku a
hrasek a za staleho michani vse dobre prohrat.

Servirovat s ryzi.

Gong Bao Chicken

Ingredients 

For the marinade

• 1 1/2 teaspoons potato flour or 2 1/4 teaspoons cornstarch
• 1/2 teaspoon salt
• 2 teaspoons light soy sauce
• 1 teaspoon Shaoxing rice wine or medium-dry sherry
• 1 tablespoon water 
• 500-600 grams boneless chicken breasts, skin-on or skinless, cut into small chunks

For the sauce

• 1 tablespoon granulated sugar
• 3/4 teaspoon potato flour or 1 1/8 teaspoons cornstarch
• 1 teaspoon dark soy sauce
• 1 teaspoon light soy sauce
• 1 tablespoon Chinkiang or Chinese black vinegar or rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon homemade chicken stock or canned chicken broth, or water

 For the chicken

• 3 garlic cloves, thinly sliced
• Ginger (enough to equal the amount of garlic), thinly sliced
• 5 spring onions, white parts only, cut into 1/2-inch lengths
• 2 tablespoons vegetable oil
• A  handful of dried red chiles (at least 10) preferably Sichuanese
• 1 teaspoon whole Sichuan pepper
• 1/2 cup roasted unsalted peanuts

Directions

• Make the marinade
• 1. Mix the potato flour or cornstarch and salt in a small bowl. Slowly add the soy sauce, rice wine, and water mixing constantly with a fork. (If using potato flour, the marinade can be more of a paste rather than a liquid marinade, but press on.)
• 2. Add the chicken pieces and stir to coat the chicken evenly. Set aside at room temperature.
• Make the sauce
• 3. Combine the sauce ingredients in a small bowl. Set aside.
• Make the Gong Bao chicken
• 4. Snip the chiles in half or into three pieces if large. Wearing rubber gloves, discard as many chile seeds as possible.
• 5. Add 2 tablespoons of the oil to the wok and heat it over high heat. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they’re crisp and the oil is spicy and fragrant. Whatever you do, be mindful not to burn the spices. You can remove the wok from the heat if necessary to prevent overheating.
• 6. Raise the heat to high, plop in the chicken pieces, and fry them, stirring constantly. As soon as the chicken cubes have separated, add the sliced ginger, garlic, and scallions and continue to stir-fry for a few minutes, until everything is fragrant and the meat is cooked through. Check one of the larger pieces of chicken to make sure.
• 7. Stir the sauce and then carefully swirl it into the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir to combine, and serve immediately.

Pressure Cooker Pho Ga

 

Ingredients

• 2 tablespoons canola or vegetable oil
• 2 medium yellow onions, split in half
• 1 small hand of ginger, roughly sliced
• 1 small bunch cilantro
• 2 star anise pods
• 1 cinnamon stick
• 4 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 small black cardamom (optional)
• 6 to 8 chicken drumsticks (or around 1.2 kg chicken meat with bones)
• 1/4 cup (60ml) fish sauce plus more to taste
• 2 tablespoons rock sugar or raw sugar, plus more to taste
•  
• To Serve:
• 4 servings pho noodles, prepared according to package directions
• 1 small white or yellow onion, thinly sliced
• 1/2 cup thinly sliced scallions
• 2 cups mixed herbs (cilantro, basil, and mint)
• 2 cups trimmed bean sprouts
• Thinly sliced Thai chilis
• 2 limes, each cut into 4 wedges
• Hoisin sauce and Sriracha

Directions

1. 1.
   Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.
2. 2.
   Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 litres of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).
3. 3.
   Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce or salt and sugar if desired.
4. 4.
   To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.
   
   
   
   * makes 1750 ml of broth which is 580ml for 3 portions and 430ml for 4 portions
   
   

Honey Ginger Chicken

3 tablespoons oil
1 large onion, cut into wedges
1 lb (500 g) boneless chicken thighs or breasts , cut into thin strips
1 tablespoon minced garlic
2-inch piece fresh ginger root, peeled and cut into matchsticks
½ teaspoon 5 spice powder
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons honey
½ teaspoon freshly ground black pepper

finger length red chili, deseeded and cut into thin strips, for garnish
spring onion or chopped cilantro leaves, for garnish

• Heat oil in a wok over high heat until very hot. Stir fry the onion until fragrant and translucent—about 1 minute. Add chicken and stir fry for 1-2 minutes. Add garlic and ginger and stiry fry for another 30 seconds.
• Reduce heat to medium and add five spice powder, and mix well. Add fish sauce, soy sauce, and honey, and stir fry 2 minutes more until chicken is well-coated with sauce and cooked through. Remove from heat and transfer to serving platter.
• Sprinkle with black pepper and garnish with chili and spring onion or coriander leaves. Serve hot with steamed rice.

Burmese Chicken Stew

Serves 2

Ingredients

• 4 medium bone-in, skin-on chicken thighs (approximately 900g)
• 3-4 plump garlic cloves, peeled and thinly sliced (approximately ½ cup, lightly packed)
• Fresh ginger (the younger, the better), peeled, sliced, and julienned (approximately 1 cup, lightly packed)
• One medium white or yellow onion, peeled and cut lengthwise into ½-inch slices
• 2 Tbs light soy sauce
• 1 and ½ tablespoons fish sauce or 2 teaspoons salt
• 1/8 cup, packed, light brown sugar
• 2 Tbs Chinese cooking wine or brandy
• 1 flat  tablespoon ground turmeric
• 1 teaspoon ground coriander
• ½ tablespoon cornstarch or tapioca starch
• ½ teaspoon ground black pepper
• 3/4 cup water

Instructions

1. Set a large skillet or saute pan over medium-high heat. When the pan is hot, add the chicken thigh, skin side down. Leave the chicken alone until you get a good sear on the skin side.
2. In the meantime, quickly whisk together the remaining ingredients except the ginger, garlic, and onion.
3. Once the chicken is browned on the skin side (it doesn’t have to be cooked through), flip them so that the skin side is now on top. Drain off the excess fat.
4. Scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken. Reduce the heat to medium and close the lid. Forget it for about 20 minutes (see instructions in the post on how you need to give the stew a stir if you’re not using a heavy-bottomed pot).
5. Add the sliced onion into the skillet, close the lid, and let the stew cook for another 20 minutes.
6. Serve warm over steamed rice.Jasmine rice is highly recommended!

Hainanese chicken rice

Serves 4-6
ingredients:
 
chicken pieces or a whole bird - I used a leg per person plus a few thighs on the bone
2 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tbsp fresh ginger, peeled and very finely chopped or grated
5 x garlic cloves, finely chopped
3 x spring onions
1.5 litres good quality chicken stock
2 tsp sesame oil
225g uncooked rice (jasmine or basmati)
salt and freshly ground black pepper
 
sambal
 
10 x red chillies, de-seeded and chopped
6 x garlic cloves, chopped
1 tbsp + 1 tsp fresh ginger, peeled and chopped
1 tbsp sesame or vegetable oil
1 tsp fish sauce (nam pla)
1-2 tbsp fresh lime juice
1-2 tsp sugar
half tsp salt
 
ginger and spring onion sauce

 6 x spring onions, finely chopped (white part only)
1-2 tsp fresh ginger, very finely chopped
1 tbsp light soy sauce
2 tsp sesame oil
a pinch of sugar
salt
 
salad
 
200g tomatoes, thinly sliced
1 x cucumber, sliced in half, de-seeded, then sliced into half moons
spring onions, thinly sliced on the diagonal
fresh coriander, chopped, to serve
dark soy sauce, to serve  
 
directions:

1. Combine the light soy sauce with the Chinese rice wine. Add the ginger, garlic and spring onions, then pour over the chicken pieces and set aside for 1 hour. (If you are using a whole chicken, then stuff the chicken cavity with the ginger, garlic and onions).
2. Bring the chicken stock to the boil, then add the chicken pieces. Reduce the stock to a simmer and simmer gently for 30 minutes. Turn off the heat, cover with a tight fitting lid and leave to continue poaching in the ambient heat.
3. While the chicken is poaching, prepare the sambal by grinding all the ingredients together, either with a pestle and mortar or in an electric grinder.
4. When the chicken has cooked, remove the chicken pieces and set aside, covered in foil.
5. Bring the stock back to the boil and skim off any fat. Check the seasoning, then set aside.
6. Put the rice in large saucepan and add 1 and half amounts of the chicken stock. Bring the stock to the boil. Stir once. Cover with the saucepan lid and reduce the heat as low as possible and allow to simmer for 12 minutes. Turn off the heat, stir again and recover. Allow to continue to steam for another 10 minutes.
7. Prepare the ginger and spring onion salad by combining all the ingredients.
8. Prepare the fresh salad by combining all the ingredients.
9. To serve, take the chicken off the bone and cut into large bite-sized pieces. Drizzle over a little sesame oil and a little chopped coriander.
10. Bring the stock back to the boil and ladle into small bowls. Sprinkle over chopped spring onions.
11. Serve the chicken stock with the chicken and small bowls of rice, together with individual portions of sambal, ginger and spring onion sauce, cucumber salad and dark soy sauce.

tips:

• It is nice to put the rice in a small bowl or teacup and invert it so that you get a small, but perfectly formed mound of rice, to serve.
• Serve individual bowls of pungent sambal, so your guests can make their chicken rice as spicy as they like.

 
From http://marmadukescarlet.blogspot.cz/2012/11/hainanese-chicken-rice-proud-to-be.html?m=1

Chicken katsu curry

 

 Serves 2

Ingredients

• 1 onion, diced
• 2 cloves garlic, crushed
• thumb sized piece of ginger, chopped
• pinch of chilli flakes
• 1 tbsp mild curry powder
• 1 tbsp plain flour
• mug of chicken stock (250ml)
• squeeze of honey (2 tsp)
• splash of light soy sauce (1 tbsp) 
• 
  
•  2 chicken breasts
• 1 egg, beaten
• handful of plain flour
• handful of breadcrumbs (panko are best)
• 2 spring onions, sliced
• mixed shredded salad, to serve

Recipe

For the sauce:

fry the onion, garlic, ginger and chilli flakes in a shot of oil for a few minutes to soften.
spoon the flour and curry powder into the pan and stir for a minute.
gradually pour in the chicken stock as you stir, then add the honey and soy.
simmer for 10 minutes, then blend with a stick blender for smooth consistency.  

For the chicken:

slice into each chicken breast and open like a book into a thinner butterfly shape.
season the chicken breasts with salt and pepper, then dip into the flour, then beaten egg mixture and finally the breadcrumbs
fry the chicken breasts for 3-4 minutes on each side in a generous glug of oil in a pan over a gentle heat until golden brown and cooked right through.

cut the chicken breast into strips, double checking that it’s cooked through, then place on the rice, spoon over the sauce and sprinkle with the spring onions.

VIDEO

Ricks Stein Chicken Chettinad

SERVES 4

For the spice blend

1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp Kashmiri chilli powder


For the chicken
50ml vegetable oil
1 tsp fennel seeds
5cm piece cinnamon bark
1 tbsp very roughly chopped dagarful or an extra 3cm piece cinnamon stick
150g shallots, diced
Handful of curry leaves
700g skinless boneless chicken thighs, cut into 5cm pieces
20g/4 cloves garlic, finely crushed
20g/4cm ginger, finely grated
1 tsp sugar
1 tsp salt
100ml water

Boiled basmati rice to serve

RECIPE NOTE

If using dagarful, sort through it and remove and discard any pieces of bark first.

Method

For the spice blend, put the spices in a spice grinder and process to a powder.
For the chicken, heat the oil in a sturdy frying pan or karahi over a medium heat, add the fennel, cinnamon and dagarful and fry for 1 minute. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Add the water, and cook for about 10–15 minutes, stirring often and adding more splashes of water if needed to stop it sticking to the pan, until the chicken is cooked through and the sauce thick and reduced and clinging to the chicken. Serve with boiled rice.

Indo-Chinese stir-fried chicken with dried chillies

These fried chilli chicken pieces can be eaten with steamed rice or noodles as a main course, or serve them on skewers for great party food.

Ingredients

• 700g/1lb 9oz chicken thighs, skinned, boned and cut in 3-4 pieces each
• oil for deep-frying

 

For the marinade

• 3 garlic cloves, peeled and chopped
• 4 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• ½ chicken stock cube
• pinch ground cumin
• pinch chilli powder
• pinch ground coriander
• ½ chicken stock cube, crushed to a powder
• ½ tsp salt

For the stir fry

• 3 tbsp vegetable oil
• 2 dried red chillies, broken into pieces
• 1 tsp whole cumin seeds
• 3 garlic cloves, finely chopped
• 2 red onions, finely chopped
• ½ red or green pepper, diced into 2.5cm/1in pieces
• 1 tsp salt
• 1½ tsp sugar
• 1 tsp red chilli powder
• 1 tsp ground cumin
• 2 tsp dark soy sauce
• 1 tbsp cornflour, mixed to a paste with a little water
• ½ lemon, juice only
• 2 tbsp chopped wild garlic (when in season) or spring onions
• baby watercress, rocket or similar young leaf salad, to garnish

Preparation method

1. Mix together all the ingredients for the marinade, then rub them all over the chicken thighs, cover and set aside in the fridge to marinate for 30 minutes.
   
2. Heat enough oil for deep-frying in a deep-fat fryer or a deep, heavy-based saucepan to 190C/375F (CAUTION: Hot oil can be dangerous. Do not leave unattended). Add the chicken pieces and deep-fry for about five minutes, or until they are crisp, golden-brown and just cooked through. Drain on a plate lined with kitchen paper and set aside.
   
3. For the stir-fry, heat the oil in a heavy pan until it reaches smoking point. Add the dried red chillies and move them around quickly. As they darken, add the cumin and garlic and stir quickly.
   
4. As soon as the garlic starts to change colour, add the onions and the red or green pepper and stir-fry for about two minutes until softened. Then add the fried chicken, salt, sugar, red chilli powder and cumin and continue stir-frying on a high heat for 1-2 minutes. Finally, add the soy sauce and mix well.
   
5. When all the vegetables are softened and the spices well combined, add the cornflower paste and stir quickly to mix evenly. This gives the dish an attractive glaze and also thickens the sauce. Squeeze in the lemon juice, add the chopped wild garlic or spring onions and stir to mix.
   
6. Serve immediately with steamed rice or noodles if serving as a main, or with a simple salad of watercress as a starter. Alternatively serve on skewers as party food or to go with cocktails.
   

Jamaican Jerk Marinade

Makes enough marinade for 4 kgs of meat with bones

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger


Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.
Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven. The next recipe I post I’ll show you how simple it is to use this marinade/sauce to make the Ultimate Oven Jerk Chicken. Stay tuned.



Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating), then pour the lime or lemon juice (or vinegar) over the trimmed chicken. Then rinse off with cool water and drain. Now take a pairing knife or fork and pierce the chicken pieces. This will allow the marinade to penetrate the meat and really “juice” it up. Now you’re set for marinating the chicken. In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. I used a large baking dish, which I sealed with plastic wrap. This way when I’m ready, it can go directly into the oven.

After 2 hours take it out of the fridge and pour everything (including all the marinade) into a baking dish and let it come up to room temperature while you oven heats up. I had mine marinating in the baking dish already, so I was good to go.
Preheat your oven at 190C.
Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour and 20 minutes. The chicken should be cooked after that, so if you want to add some rich colour to the finished dish, you may need to turn on your broiler for a few minutes.

If you want you can place some aluminum foil over the dish the first 30 minutes of cooking, but I find that leaving it exposed (open) works great. While this cooks in the oven your home will be blanketed with the lovely scent of rich Caribbean spices and herbs and you’ll be counting down the minutes until you can devour a succulent piece of the Ultimate Oven Jerk Chicken. Here I have it served with some rice and creamy coleslaw. BTW, the sort of sweet and creamy flavours of the coleslaw complements this jerk chicken wonderfully.

Copied from Caribianpot for personal use only!!!

Palak Murgh (Chicken in spinach gravy)

Ingredients:

Chicken - 1/2 kg (cut into bite size)

Spinach - 1 small bunch

Onion - 1 cup (chopped)

Tomato - 1 (pureed)

Coriander powder - 2 tsp.

Bay leaves - 2

Cream - 1/4 cup

Oil

Salt - as required

Coriander leaves - 1 small bunch

Dry Red chilies  - 1

Kasoori methi - 1 pinch

(A)Marinating chicken:

 

Ginger garlic paste - 1 1/2 tsp.

Yogurt - 1 tbsp.

Chili powder - 1/2 tsp.

Salt - 2 pinch

(B)To Grind: 

 

Green chilies - 2

Ginger - 1 inch

Garlic - 2 big cloves 

Cinnamon - 1 inch

Green cardamom - 2

Black cardamom - 1 (small)

Nutmeg powder - 1 pinch

Cloves - 2

Method:

Marinate the chicken from list (A). Keep aside and do the chopping.

Heat oil in a kadai. Add onions and fry till they turn golden color.

Add the ground paste (B), bay leaves and fry till raw smell fades.

Add the half broken red chilies and tomato puree. Fry till it thickens.

Add the chicken and sauté for 4 minutes.

Add the coriander powder, salt and kasoori methi. Cook till the chicken becomes tender.

Meanwhile blanch the spinach and puree them with coriander leaves.

Once the chicken is tender, add the spinach and coriander leaves puree and cook for 2-4 minutes.

Add the cream and remove from heat.

Serve with naan or roti.

Adding cream is optional.

Chicken Tikka Masala

Serves 4

For the marinade/Chicken Tikka:

• 750g chicken breasts cut into 4cm chunks
• 1½ tbsp lemon juice
• 1 tsp of Kashmiri chilli powder
• 2 tsp of mild paprika
• 1 tsp of turmeric
• 2 tsp cumin seeds
• A few drops each of red and yellow food colouring
• Seeds from 12 green cardamom pods
• 25g garlic, roughly  chopped  
• 25g peeled ginger, chopped
• 4 tbsp natural yoghurt
• 25g ghee

Cut the chicken breasts into 4 cm chunks, put into a bowl with the lemon juice, chilli powder, paprika, and turmeric.  Toss together well.  Set aside for 20 minutes.

Meanwhile, heat a dry, heavy based pan over a medium-high heat.  Add the cumin seeds, and shake them around for a few seconds until they start to smell aromatic.  Grind to a fine powder in a spice grinder.  Set aside one teaspoon for the sauce.  Add the cardamom seeds to the rest and grind once more. 

Put the ground cumin and cardamom, garlic, ginger and yoghurt into a food processor and blend.  Stir into the chicken, and marinate at room temperature for 30 minutes. (Because there is no salt in the marinade, it is possible to leave the chicken, refrigerated in the sauce, for up to 24 hours)  

For the sauce:

• 3 tbsp ghee
• 200g onion, finely sliced
• 15g garlic, crushed
• 25g peeled ginger, grated
• 1½ tsp Kashmiri chilli powder
• ½ tsp mild paprika
• 225g tomatoes, finely chopped or can of chopped tomatoes
• 1 tbsp tomato puree
• 1 tbsp ground almonds
• 120 ml single or heavy cream
• 300ml boiling water
• 3-4 green cayenne chillies
• 1 tsp Garam Masala
• 1½ tbsp of lemon juice
• 2 tbsp chopped fresh coriander
• Salt to taste

Heat the ghee in a large pan.  Add the finely sliced onions and fry for 6-8 minutes until soft and richly golden.  Add the crushed garlic and ginger and cook for 2-3 minutes more.  Add the reserved cumin, freshly ground coriander, chilli powder and paprika and fry for a further 1-2 minutes.  Add the tomatoes and fry until they have broken down into a sauce. Add the tomato puree, ground almonds, 300ml boiling water and salt (approx , ½ tsp) and simmer for 10 minutes.


Take the pieces of chicken out of the marinade and thread on to metal skewers (or wooden ones, but make sure you soak the wooden ones 30 minutes before using!).  Stir the remaining yoghurt marinade the cream, green chillies (split open) and garam masala into the sauce and simmer for 8-10 minutes until a little reduced.  Meanwhile heat a ridged, cast iron griddle over a high heat, lower heat to medium and brush griddle with a little oil.  Brush the chicken, on skewers, with some melted ghee and cook for 8 minutes, turning occasionally, until the chicken is cooked through and charred in places.  Push the chicken pieces off the skewers into the sauce bring back to a simmer.  Add the lemon juice and chopped coriander and simmer for 1-2 minutes, then serve.

Chicken satay with peanut sauce

Ingredients

for the peanut sauce

• 2 tbsp vegetable oil
• 1 shallot, peeled and finely diced
• 1 red chilli, deseeded if you prefer
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 4 tbsp crunchy peanut butter
• 1 tsp tamarind paste
• 1 tsp dark sweet soy sauce
• 100 ml (3.5fl oz) coconut cream
• 50 ml (1.8fl oz) water

for the satay skewers

• 500 g (17.6oz) chicken thighs, skinned and deboned
• 3 shallots, peeled and coarsley chopped
• 2 garlic cloaves, peeled and coarsley chopped
• 3 cm knob of galangal (or root ginger) peeled and grated
• 2 lemongrass stalks, trimmed and white part finely chopped
• 1 cm knob of tumeric root peeled or 1tsp ground tumeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp sea salt
• 1 tsp palm sugar or dark brown sugar
• 1 pinch of freshly ground black pepper
• 1 tsp fish sauce
• 0.5 chilli, deseeded and chopped
• 4 tbsp peanut oil or groundnut oil for brushing 

 

For the satay skewers:

 Slice the chicken into thin strips and set to one side. Grind together the shallots, garlic, galangal, lemongrass, turmeric and the remaining spices in a food processor or a pestle and mortar until you have a rough paste. Taste and adjust the seasoning with salt, sugar and pepper. Add the fish sauce and chilli and combine. Mix the paste with the peanut oil and add to the chicken, tossing to coat well. Cover with cling film and leave to marinate in the fridge overnight, to allow all the various flavours to develop. Soak 16 bamboo skewers (approximately 15cm long) in warm water (this will prevent them scorching) half an hour before you are ready to cook the chicken. When you are ready, thread the marinated chicken onto the skewers until they are three-quarters full, but be careful not to overcrowd each skewer.Brush the griddle pan with oil. Allow the griddle pan to get very hot and, when ready, gently lay the satay sticks onto it. Baste the chicken with oil occasionally during cooking. Grill the chicken until it has cooked through and has begun to pick up a few crispy brown-black spots, about 5–7 minutes, turning frequently. If you are cooking the satay sticks on the barbecue the time may vary depending on how hot the coals are.


For the peanut sauce:

Place a saucepan over a medium heat. Add the oil followed by the shallot, chilli, garlic and ginger. Sauté for 2–3 minutes until the shallots are softened and the oil begins to take on the red colour of the chilli. Add in the peanut butter and stir, breaking it down. It should start to melt. Now add the tamarind paste and dark soy sauce and stir well. Pour the coconut cream and water into the saucepan and stir for 3–4 minutes, until the peanut butter has been incorporated into the satay sauce. Simmer the mixture on a low heat for around 1–2 minutes, then turn off the heat. Serve warm with the chicken skewers.

Hyderabadi chicken

Ingredients

1kg chicken thigh fillets
Heaped tablespoon white sesame seeds
50g peanuts
1 big onion, sliced
4 tbs oil
2 pinches of salt
1 tbsp each of ginger and crushed garlic
1½ tbsp crushed green chilli
Pinch turmeric
1 tsp dried chilli
Salt
1½ cups yoghurt
1 tsp garam masala (heaped)
¼ tsp black cumin seeds
1 tbs lemon juice

Serves 4

 

Preparation

Cut chicken thigh fillets into large cubes. Don't remove fat, remember fat will keep it moist.

In a pan, roast the white sesame seeds and peanuts. Grind them to a paste. Mix with a little milk to make a thick paste. This will thicken and bind the sauce.

The trick is to cook the onions right. Cook them in the oil with salt (salt will prevent the onions from burning) until caramelised and golden brown about 5 minutes. Set aside.

Combine ginger, garlic, crushed chilli, pinch of salt, turmeric, peanut paste, yoghurt, garam masala and cumin seeds. The acidity of the yoghurt will help to tenderise the chicken. Mix together and add cooked onions.

Add chicken cubes and marinate for 10 minutes (no longer – these are powerful spices and the acidity will draw too much moisture from chicken).

Using a thick-bottomed pot. Put the chicken and the marinade into the pot and then sit a large stainless steel bowl into the top of the pot so that it seals around the rim. The heat will create suction and hold the bowl in place and this steams the dish similar to a pressure cooker. Fill the bowl with 1/4 cup (maximum) of water and cook over medium heat for 30 – 40 minutes. When the water has evaporated you’ll know it’s cooked.
As it cooks in its own juices it’s amazingly tender – like it’s been steamed but with all those great flavours. Just before serving add the lemon juice.





CZ VERZE POLOVICNI PORCE


500 g kureci steaky  (nakrajene na vetsi nudlicky)
1 lzice sezamovych seminek
25g arasidu (nesolenych a neoloupanych)
1 stredni cibule (oloupana, rozkrojena na pul, nakrajena na tenke pulkolecka)
olej

pul lzicky soli
2 strucky cesneku a stejne mnozstvi zazvoru (oboji nastrouhat nebo nakrajet uplne na kasi)
1-2 zelena chilli papricka (nakrajet na jemno)
spetka kurkumy
1/2 - 1 lzicka cerveneho chilli prasku
2 plne lzice husteho bileho jogurtu
1 lzicka garam masala

citron nebo limetka (rozkrojit na ctvrt na pokapani masa)

Arasidy vybrat ze skorapky, nechat slupku, na mirnem plameni na panvi oprazit, pak oprazit sezamove seminka (nespalit!). Oboji rozmixovat nebo rozdrtit v hmozdiri na hustou kasi s troskou mleka.

Vsechny ingredience krome cibule dat do misky, poradne rucne promichat a nechat odlezet na 15 min.

Mezitim na oleji ve vetsim hrnci pomalu smazit cibuli do hneda se spetkou soli (nespalit do cerna!)

Na osmazenou cibuli vyklopit nalozene kure, promichat, priklopit poklickou a varit  za mirneho bublani do meka (cca 20 min).Obcas se podivat jestli se maso neprichytava na spodu hrnce, promichat. Na konci podle potreby pridat sul.

Podavat s ryzi, nebo naan. Maso na taliri pokapat citronem/limetkou.

General Tso’s Chicken

Serves 4 as part of a multi-course meal, 2 to 3 as a main entree

1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish

Marinade:

1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites

Sauce:

1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch


1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Chicken Biryani by Madhur Jaffrey

Chicken Biryani

serves 6-8

Biryani is perhaps one of our most elaborate rice dishes. Of Moghul origin, it is cooked with lam or chicken, streaked with saffron, and garnished with raisins and nuts. The chicken is first marinated for at least 2 hours in a delicious paste of ginger, garlic, onions, yogurt, lemon juice, and spices. It is then cooked briefly. Partially cooked rice is placed over it, and the chicken and rice are allowed to steam for about an hour.

6 onions, medium sized
4 garlic cloves, peeled and coarsely chopped
1 piece ginger, 2 inches long, peeled and chopped
10 cloves, whole
20 peppercorns, black, whole
seeds from 8 whole cardamom pods
1/4 tsp ground cinnamon
1 tsp coriander, ground (heaped)
1 tsp cumin ground       (heaped)
1 tsp poppy seeds, whole (optional)
1/4 tsp mace, ground
1 tsp red chilli powder (optional)
4 1/2 tsp salt
3 Tbsp lemon juice
250 ml (8oz) plain yogurt
8 Tbsp vegetable oil
2 bay leaves
4 black cardamoms
900g chicken legs and breasts
1 tsp saffron, roasted and crumbled
2 Tbsp milk
2 cup long-grain rice

2 Tbsp golden raisins, fried
2 Tbsp blanched almonds
2 eggs, hard-boiled, sliced or quartered

First you have to make the marinade for the chicken.

Peel and coarsely chop 3 of the onions. Place chopped onion, garlic, and ginger in an electric blender, along with the cloves, peppercorns, the seeds only from the 8 cardamoms, cinnamon, coriander, cumin, poppy seeds, mace,chilli powder, 1 1/2 teaspoons salt, and the lemon juice.
Blend all of these at high speed until you have a smooth paste. Place this paste in a large bowl. Add the yogurt and mix well.

Now peel the 3 remaining onions. Slice them into very fine rings, and halve all the rings.
In a 10-inch heavy-bottomed skillet, heat the oil over medium flame.
When hot, add 2 bay leaves and 4 black cardamoms. Fry for about 10 to 15 seconds. Now put in the onions and fry them, stirring, for about 10 minutes or until they get brown and crisp (but not burned). Remove them carefully with a slotted spoon, squeezing out as much of the oil as possible. Reserve all the onion-flavored
oil, the black cardamoms, and the bay leaves. You will need them later. Mix in two-thirds of the fried onions with the marinade paste. Place the rest on a paper towel to drain. Set aside for
garnishing.
Remove skin from the chicken legs and breasts. Cut
the legs into two pieces each (drumstick and thigh), and quarter all the breasts. Pierce the chicken pieces with a fork and place
in the bowl with the marinade paste. Mix well. Cover the bowl and refrigerate for at least 2 hours. Turn occasionally.

After 2 hours (or more), remove the bowl from the refrigerator and place all its contents in a 3-4-quart heavy-bottomed pot. Bring slowly to a boil, cover, lower heat, and simmer for 15 minutes.
Remove only the chicken pieces, place them in a 5-quart casserole dish, and cover. Set aside. On a medium flame, boil down the marinade paste, stirring, until you have about 9 to 10 tablespoons
left. Spoon the paste over the chicken. Cover again.

Preheat oven to 150 C.

Soak the saffron in 2 tablespoons hot (not boiling) milk. Bring
about 13 cups water with 3 teaspoons of salt to a boil in a 4-quart pot, then add the rice. After it has come to a boil again, cook 5 minutes, timing very carefully (the rice must not cook through). Drain the rice in a colander, then place it on top of the chicken in the casserole. Pour the saffron milk over the rice, streaking
it with orange lines. Spoon out the onion-flavored oil from the pan, reserving a level tablespoon to fry the raisins if you like.
Sprinkle the oil, cardamom, and bay leaves over the rice. Cover the casserole dish with aluminum foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protuding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake 1 hour.

Pile the rice over the partially cooked chicken in a slight “mountain”, higher in the center, and, using the handle of a wooden spoon, I created a hole in the centre of the rice “mountain” before spilling the saffron milk and onion-flavoured oil over it.

Garnishes: There are several garnishes that can be used for biryani; you can use them all, or only what you like, but the fried onions are a must. If you wish to use raisins, you can fry them in a tablespoon of the onion-flavored oil just after you have fried the onions.

To serve: As you lift the cover off your casserole dish, you will see beautiful saffron streaks on the white rice. Spoon the rice and chicken out onto a large platter. Sprinkle fried onions and other garnishes of your choice over, and serve hot. With Biryani, serve Koftas and some yogurt dish-Yogurt with tiny dumplings, or Yogurt with Potatoes. If you wish to serve a vegetable, Cauliflower with Ginger and Chinese Parsley would be very good.

Biryani is quite definitely not an every day dish. It is served at weddings and important dinners. Try serving it at a late summer party. It was, and is, a dish worthy of a king.

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