Thai Chicken Peanut Curry

Video : https://www.youtube.com/watch?v=JI2YaQAB2o0

For full recipe visit: http://www.nadiyaskitchen.com/chicken/thai-chicken-peanut-curry/

Sugar Snaps Cream of Chicken Bow Tie Pasta

Video : https://www.youtube.com/watch?v=f1lV7m35AA0&feature=youtu.be

For full recipe visit : http://www.nadiyaskitchen.com/chicken/sugar-snaps-cream-of-chicken-bow-tie-pasta/

Pan Fried Butter Chicken Kebabs With Yellow Rice

Video: https://youtu.be/FXJA3s2-yIA

For full recipe visit: http://www.nadiyaskitchen.com/rice/pan-fried-butter-chicken-kebabs-with-yellow-rice/

Easy Chili Chicken Submarine Video

https://youtu.be/hfARy0l3j5A


For Full recipe visit : http://www.nadiyaskitchen.com/chicken/easy-chili-chicken-submarine/

Chicken Wontons ( Introducing As A Hedika )

For full recipe visit : http://www.nadiyaskitchen.com/chicken/chicken-wontons-introducing-as-a-hedika/

Kashmiri Chicken Pulao (Eid Special)

Did you notice the gap? the gap which went without posting any recipe, well my readers should because since Ramadan started I was posting recipes more regularly than before. The reason is I made a quick trip to Hong Kong with my mum and daughter. I will be posting more about the trip in my next post. Back to recipe.

Just for Ramadan some restaurants introduced iftar packages.One of the package had a Kashmiri pulao which took my total attention, so I brought this option for a busy day iftar, because the name sounds kind of special which made me want to taste it but when I saw this rice I knew it was just plain vegetable fried rice. I thought to my self is Kashmiri Pulao just this simple? I started my research and came up with a little bit Maldivian style of Kashmiri Pulao.  Since Eid is just few days away, I wanted to post special dishes for Eid. I did prepare this dish some days back, tasted more like a special biryani. This dish will be great for Eid lunch or any other special occasion.

Ingredients

2 cups basmati rice

1 900 grms chicken (cleaned, skin removed and chopped curry style)

3 teaspoon cumin powder

4 teaspoon coriander powder

1 teaspoon black pepper powder

1 tsp allspice powder

1 teaspoon red chilli powder

1 tsp turmeric powder

4 pods of green cardamom

2 sticks of cinnamon

4 cloves

3 cloves of chopped garlic

1 inch ginger chopped

1 fresh chilly (githeyomirus) chopped

170 grms yoghurt

2 medium onions (sliced)

3 springs curry leaves

4 piece pandan leaf

¾ cup vegetable oil

3 cups water

2 1/3 tsp salt

1/4 cup dried raisins

1/4 cup dried fruits

Directions

1. Wash rice properly and soak it in water for 20 minutes.

2.  Put yogurt into a bowl and add salt, red chilli powder, turmeric powder, coriander powder, all spice powder and black pepper powder, Whisk the yogurt nicely and keep it aside.

3. Heat 1/3 cup oil in a pan, add onion, curry leaves, pandan leaves, chilly, cinnamon, cardamom, cloves, chopped garlic, ginger and saute until slightly brown.

4. Add the whisked yogurt mixture and saute, cook for 2 minutes and once you see oil floating up.

5. Add the chicken pieces, 3 cups water close pan with lid and cook for 20 minutes on medium heat.

6. When the chicken is cooked, add rice, dried raisins and fruits into the chicken and give a stir, at this stage if you think the chicken stock is not enough to cook rice add enough water and allow it to cook on low heat covered with lid.

7. When cooked fluff with a fork and serve hot.

Serves: 5

Hello! Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe on my blog.Thank you! 

Chicken Fried Vermicelli Noodles

I am sure most of us love Noodles as it often helps to fill our hungry stomach in less than 10 minutes of preparation and we get to enjoy it during anytime of the day. Plus the best part of it is we get to add in whatever we like or find in the fridge too. Although I love to cook but there are also times when I just feel like having some comfort food which are easy to prepare.

But at certain points I am also quite particular with the brand of noodles, method of cooking as well as the accompany ingredients. So most of the time, I would just stock the few of our favorite brands which we have being eating for years. Like one of my family favorite is Maggie brand.

For this recipe I used vermicelli noodles, vermicelli noodles doesn’t come with a spice or soup sachet, so mostly some kind of sauce has to be prepared to mix with noodles while stir frying with favorite veggies or meat. For this recipe I tried to maintain Asian flavor as much as I can, with all favorite veggies. My family loved this noodles. 

Ingredients:

80 grms Vermicelli

1 breast chicken (cut into bite size pieces)

1 medium carrot (cut into strips)

7 beans (cut into 1inch pieces)

1 small onion (chopped)

1 tsp chopped ginger

Chillies (chopped)

11/2 tbsp Chinese chilli paste

3 tbsp oyster sauce

1 1/2 tbsp dark soy sauce

3 tbsp Thai sweet chilli sauce

1/2 of a meggie chicken stock cube

½ tsp salt

½ cup vegetable oil

Direction:

1_ In a sauce pan or wok heat four table spoons of oil, add onion, ginger and chicken, stir fry until all water evaporates and chicken gets a light brown color, transfer chicken mixture to a plate.

2_ In the same wok add 3 tablespoon of oil, add beans, carrots and chilly, stir fry on high heat for 5 minutes, don’t let the color of vegetables change. Lower the heat to medium and add Chinese chilli paste, ouster sauce, dark soy sauce, Thai sweet chilli sauce, salt and crumble chicken stock half cube too. Stir constantly and cook for 2 minutes, into this sauce add fried chicken mixture. Mix until chicken is well coated with the sauce, leave aside.

3_ Prepare vermicelli noodles as written on the package. Heat 3 tablespoons oil in a wok on medium heat add prepared vermicelli noodles toss and stir fry for 3 minutes. Add chicken sauce mixture, gently mix to combine everything. Serve hot …………….enjoy!

Servings- 2

Hello! Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe on my blog.Thank you! 

Paprika & Italian Herb Grilled Chicken Panini

I love Paninis! They are so versatile, you can literally make so many different kinds. Panini, as you may know, is an Italian word that means "little breads" and refers to all kinds of crusty griddle-cooked sandwiches filled with delicious ingredients and oozing with melted cheese. They're some of my favorite casual treats, with great tastes and textures and an endless capacity for creativity. This Panini I made last week Monday for iftar, it is loaded with Italian flavor and is guaranteed to satisfy any appetite.

Ingredients:

1 chicken breast

3 tsp Italian herb

11/2 tsp paprika

½ tsp pepper powder

1 tsp lime juice

¾ tsp salt

2 tbs olive oil or vegetable oil

4 medium size burger buns

1 large tomato

4 slice slice cheese

For sauce:

5 tbsp mayonnaise + 2 tbsp chilly & garlic sauce

Directions:

1_ Mix Italian herbs, paprika, pepper powder, lime juice, olive oil and salt. Rub this mixture on the chicken breast, cover & refrigerate for 2 hour’s.

2_ Heat an outdoor grill or grill pan to medium-hot. Grill chicken breasts, turning once, until golden brown and no longer pink in the center, about 15 minutes.

3_ Allow the chicken breasts time to cool, then slice to create thin pieces of chicken.

4_ To assemble the panini, cut each burger bun in half, spread inside of each half of burger with generous amount of sauce.

5_ On bottom half of each burger, top with one slice of slice cheese, place a slices of tomato on top the cheese. Finally, add good amount of chicken-breast slices, and place the top half of burger bun on top.

6_ In a panini press or grill pan, cook the panini until both sides are slightly browned and the cheese is melted. Slice in half and serve……. Enjoy!

Hello! Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe on my blog.Thank you! 

Mix Spice Roasted Chicken

I can’t say this bird is super simple! But yes super delicious! This is another variation of my Roasted Chicken recipe. It has so much flavor, so easy to prepare, easy I am saying I did not use whole spices just bought already ground spices. This dish marries well with any side dish or salad.

 Ingredients

1 tbsp paprika

1 tbsp roasted curry powder

1 tbsp ground cumin

1 tbsp ground coriander

1/2 tsp ground turmeric

1/2 tsp cayenne pepper

1  tsp peeled and roughly chopped fresh ginger

2 garlic cloves, peeled and roughly chopped

Quarter of a small onion

6 curry leaves

6 dried chilies

3 tbs yogurt

Juice of ½ lime

2 tbs vegetable oil

2-1/2 teaspoons salt

1 kg chicken (I used skin removed)

Instructions

1_In a small pan over medium-low heat, combine the paprika, roasted curry powder, cumin, coriander, turmeric and cayenne pepper. Cook stirring constantly for about 2 minutes, until spices are fragrant.

2_Add the spices to a blender or mini food processor, along with the ginger, garlic, onion, curry leaves, dried chilies, yogurt, lime juice, oil and salt, process until smooth.

3_Using a very sharp knife, make slashes on all meaty areas of chicken. Place the chicken in a large bowl and rub marinate on the chicken. Cover and refrigerate for at least 3 hours or overnight.

4_Preheat the oven to 180 C. Line a sheet tray with aluminum foil (for easy clean-up) . Place the chicken on a rack, place the rack on the sheet  tray and place the sheet tray in the oven, Spoon any marinade left in the bowl evenly over the chicken.  Cook the chicken for 1 hour and 15 minutes. Serve with rice, vegetables, salads or roshi ………………………… enjoy!

Barbecue Spiced Roasted Chicken

For me easiest way to prepare a delicious meal is to roast chicken with vegetables. This time I did not use any vegetables just only the chicken. I have a barbecue spice bottle recently which I bought from lily F & B, so thought of using some spice from it. I mixed that spice with more ingredients and the result was amazing. 

Ingredients:

1 kg chicken (I used with skin)

4 tbs barbecue spice

2 tbs cayenne pepper

2 tbs tomato paste

3 tbs vegetable oil or olive oil

Extra oil for rubbing

Method:

1-Preheat oven to 190C. Wash chicken and pat very dry, but studies show that if there is bacteria washing will just spread it through, so you can decide if you want to wash or just clean it nicely. Cut chicken straight from back or if you want you can remove the back bone (I am not sure if that is the name called to the strong bone on back of chicken heehee). Mix all barbecue ingredients other than rubbing oil. Generously rub chicken inside and out with mixed paste, I use quite a bit of paste, which I think is one of the secrets to delicious tasting. Cover with plastic wrap and leave to marinate 2 hour’s. Place chicken breast-side down in roasting pan. Brush 1 tablespoon oil all over the top of the chicken.

2-Roast chicken breast-side down for 30 minutes, turn breast side up. Brush breast side with oil. Continue roasting for another 40 minutes, until cooked through. Best to bake on a charcoal oven, but I don’t have a charcoal oven so I baked in my normal oven. Remove from oven and let rest for 10-15 minutes. Carve and serve with a nice salad.

Aseymirus Kukulhu Riha (Black Pepper Chicken Curry)

There seem to be the same main spice mixture like chicken curry powder or roasted curry powder in Maldivian chicken curries, so I made black pepper the main ingredient for this curry. I myself just love strong pepper taste in my dishes. This curry is absolutely delicious and genuine for black pepper taste lovers. The chicken gets cooked while boiling in water that’s why no need to cook curry for long time and corn flour helps to make a thick rich gravy.

Ingredients:

900 grams Chicken legs skin removed or a whole Chicken skin removed and cut into pieces

Water

Salt

1/3 cup vegetable or olive oil

2 medium onions (sliced)

2 spring curry leafs

2 inch 5 piece Pandan leaf

2 cloves garlic (chopped)

½ tsp ginger paste

½ of Fresh Chilly (giteyomirus) or 3 green chilly (cut lengthwise from middle)

2 tsp cumin powder

1 tsp paprika

21/2 tbs freshly ground black pepper

2 tbs tomato paste
11/2 cup Chicken stock (This is made when boiling the chicken in water, see step 2)

2 tsp corn flour

1/3 cup thick coconut milk

Method:

1- Make little incisions diagonally on the chicken pieces or legs.

2- In a sauce pan add chicken pieces and pour water just 1/2inch above chicken. Add 1/2tsp salt, cook until chicken is cooked. Remove cooked chicken from the stock into another plate and strain chicken stock into another bowl. Leave aside.

3- In the same pan add about 1/3 cup oil, onion, curry leaves, pandan leaves, chilly, garlic and ginger. Saute until onions gets soft, now add cooked chicken into sauteed onion mixture. Saute chicken until lightly brown.

4- Into the sauteed chicken add cumin, paprika, two table spoon pepper powder, and tomato paste. Pour chicken stock just the amount to cover chicken, give a stir and cook for 3 minutes.

5- While curry is cooking dissolve corn flour into coconut milk. Bring heat to lowest and pour coconut milk & corn flour mixture into the middle of pepper chicken curry. Turn to medium heat and cook until the curry gets thick and glossy stirring in between. When pepper chicken curry gets thick and glossy (never heard curry getting glossy well this will) taste and season with salt and extra pepper from the left over ½ tablespoon pepper, if the curry is not spicy enough. Serve with rice, roshi, bread …. Enjoy!

Queen of Island Rice

I love to try different variations with rice dishes with varieties of flavors which come to our big stores from around the globe. This rice dish has its own unique flavor with the combinations of all spice, paprika and Maldivian flavor chicken curry powder. By looking at the ingredients one may think this will be a very difficult dish, but what I believe is if all ingredients are capt ready any dish becomes a piece of cake.

 Ingredients

21/2 cup rice

900 grms chicken legs or 1 chicken cut in to pieces

2 large onions (sliced)

2 springs of curry leaves

8 pcs pandan leaf

4 garlic chopped

1 tsp garlic paste

1 tsp ginger paste

6 cardamom pods

2 inch 4 piece cinnamon sticks

Fresh chillies  ( giteyomirus)

1 chicken stock cube

2 tsp paprika

3 tsp all spice

2 tbs chicken curry powder ( kukulhu havaadu )

21/2 tbs tomato paste

1/2 tsp ajinamoto

Oil

Water

Method:

1-    Put chicken in a pan, pour water just the amount until chicken is covered, add about half tsp of salt and cook until chicken is cooked.  Take out the chicken on to a plate. Add chicken stock into the soup and cook for another 10 min. Set aside.

2-    In another pan put onion, curry leaves, pandan leafs, chopped garlic, cardamom, cinnamon, fresh chillies and pour about ¼ cup of oil. Fry until onions are soft, take half of the onion mixture into a plate.

3-   Wash rice and put rice into the pan with soften onions. On medium flame roast the rice with onion. Stir constantly don’t take your eyes off because the rice will burn easily, keep on stirring until the rice granules separates from each other (Roasting rice with soften onion is very important in this recipe, it brings a very unique and delicious flavor to this dish). Set aside.

4-    In a big enough pan or wok which the rice can be cooked put rest of the onion mixture, 4 tbs vegetable oil, cooked chicken, paprika, all spice, chicken curry powder, garlic paste, ginger paste  and tomato paste. Roast chicken in this spice mixture stirring constantly. 

      Keep flame on low, when the chicken gets a nice brownish color pour soup, give a good scrub using a wooden spoon in the bottom of the chicken fried pan because the spices stuck in bottom of pan will contain lot of flavor, put roasted rice and if soup does not reach 2 inches above the rice & chicken mixture, pour enough water to reach 2 inches above. Put ajinamoto & salt give a stir, cook rice until soft but not mushy. Serve rice by itself or with dry potato or Eggplant curry .... enjoy! 

      Note : I used old big grain rice, basmati rice will taste good too. The spices I bought from                      Fantasy.

                 If the water gets less add extra water to cook rice, instead of water more chicken soup will be fine.

Chicken Shawarma with the touch of Sweet Hungarian ..

Did you know Shawarma is called a meat preparation in Arabic, and the bread used is called Taboon bread. Shawarma also refers to rolled sandwiches and wraps. Shawarma is made by alternately stacking strips of seasoned flat meat (beef, lamb or marinated chicken) on a stick. An onion, a tomato, or a halved lemon is sometimes placed at the top of the stack for additional flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours(Information taken from Shawarma).

First I saw meet roasted this way in India, and two to three months before in a small restaurant at Majeedee magu near artificial beach. Shawarma wraps are getting very popular now a days. Why not try this delicious Sahwarma recipe at home.

I know I know some of my recipes have such a big ingredient list, let me tell you if you want yummy foods must add all needed ingredients to get that perfect taste. Just buy one bottle each and it can be used so many times, always check the expiry date because some shops sells goods which will have one or less month expiry. This happened to me, I bought some highly expensive spice & dried herb bottles without checking expiry date the bottles expiry were due to end of that month. What a waste.

Ingredients:

Chicken Marinate

500 grams boneless chicken (cut into bite size cubes)

1 tbs Tomato paste

2 cloves Garlic paste

1 tbs Mustard

11/2 tbs Soy Sauce

1 tbs Dried Oregano

1 tsp Paprika

1 tbs Roasted Curry Powder

2 tbs Vegetable oil

3/4 tsp Salt

Vegetable salad

½ of a medium size cucumber (sliced)

2 tomatoes sliced

1 cup shredded cabbage or lettuce

Small onion ( chopped)

Scotch bonnet Chile ( githeyo mirus) as much you like

1 tbs lime juice

Salt

To cook chicken

1 big onion sliced

1 garlic clove chopped

Scotch bonnet Chile ( githeyo mirus) as much you like

1/3 cup vegetable oil (reduce if you want)

To make Shawarma roll

3 Flat Pitta Breads

½ cup garlic sauce or mayonnaise (both will be great)

3 slice cheese

Method:

Mix all the marinate ingredients, cover with plastic wrap and leave over night or at least for 3 hours. In a sauce pan heat as much oil you want from 1/3 cup of vegetable oil. Add sliced onions, garlic and Scotch bonnet chile, and saute until onions get soft. Into this add marinated chicken and cook on medium heat stirring in between until chicken is cooked and no water is left. Set aside. Make salad combining all the salad ingredients. Set aside.

To assemble Shawarma :

Take pitta bread, apply your choice of sauce or mayonnaise, on this in the middle put one third of chicken mixture than salad. On salad divide slice cheese in to three portions and arrange on top. Roll both sides of pita to the middle and secure with a toothpick. Serve with french fries. ... Enjoy!

Note: For a more healthier version skewer the marinated chicken and grill as a kebab. All the dried herbs & spices used in this recipe I bought from Fantasy Store. 

Crunchy Chicken Submarine with Italian Dressing

This Ramadan my most viewed post up to today is chicken submarine recipe.That's why for all the submarine lovers here is a mouthwatering Yummy Submarine recipe which I made yesterday. My son loved it, wish my daughter was here. Missing her terribly on this Ramadan when I am making different kinds of food, she keeps complaining about the vegetarian food aunty(women looking after her at Sri Lanka) cooks for her, not that the food aunty cooks is bad just my daughter is having difficulty adjusting to vegetables without meat.

Ingredients:

3 submarine buns

2 tomatoes (sliced)

2 lettuce leaves (each halved)

6 slice cheese

Mozzarella cheese

To make Crispy Chicken:

½ of chicken breast (cut in to thin slices)

¾ cup flour

1/2tsp baking soda

11/2tsp garlic powder

1/2tsp salt

½ tsp pepper powder

2 eggs (beaten)

Oil for deep frying

To make Italian dressing:

¾ cup Mayonnaise

2 tbs cream cheese spread

2 tbs Chilly & garlic sauce

11/2 tbs Italian seasoning 

Method:

To make Crispy Chicken: Heat oil on low flame until small bubbles appear. Mix flour, baking soda, garlic powder, salt and pepper powder in a plate. Take a chicken piece dip in eggs and then in the flour mixture, again in egg and again in flour mixture fry on low flame each side until light golden brown. Continue until all chicken pieces are fried. Drain on kitchen towels. Set Aside.

To make Italian Dressing: Mix everything, set aside.

To assemble Submarine: Take a submarine bun cut horizontally from middle and apply a generous amount of sauce, on this put a lettuce half, on this arrange some crispy chicken pieces on this grate some mozzarella cheese, on this arrange tomatoes, on this half two slice cheese and arrange cover the stuffed submarine with the top of bun. Prick two tooth picks two sides. Make the other two submarines the same way. Cut each submarine in half and arrange in a baking tray. Bake in a 170C pre heated oven for 5 to 10 minutes or until the cheese is melted.... ENJOY!

Note: For a more crunchier chicken fry on low flame until crispy on both sides. Italian seasoning & garlic powder I bought from Fantasy Store. For extra hot add chopped chilly into the sauce. 

Tandoori Chicken Pizza

Two days back my friend Shaz  (The girl who calls me most regarding my recipes and other recipes) called me and asked how I make Tandoori pizza. I told her soon I will post it on my blog, so Shaz here it is.

Pizza Dough Ingredients:

21/2 cups all-purpose flour, extra for dusting

1 cup warm water

1 tbsp sugar

1/2 tsp salt

1 tsp yeast

1/3 cup vegetable oil

Method:

In a tall glass add sugar, mix ½ cup warm water and sprinkle the yeast and let the yeast to foam and bubble about 15minutes. In a large bowl, mix 21/2 cups flour and salt.  Add the oil and rub the oil in to the flour. Add the yeast mixture & the remaining 1/2 cup of warm water. Mix the dough. Put the dough on a clean work space  Knead the dough, continue kneading for approx 5 minutes. Knead until dough is smooth. Lightly oil your bowl, oil the dough in the bowl. Turn it over, pat it down. Cover with plastic and keep in a warm place to double the size or 1 hour.

Pizza filling

Ingredients A (pizza sauce)

Small onion (chopped)

2 cloves garlic grated

Chilly (githeyo mirus)

½ cup pizza sauce

1/3 cup tomato sauce

1tbs tandoori masala powder

2tbs olive oil or vegetable oil

Ingredients B (Tandoori chicken marinate)

1 chicken breast (sliced in to thin strips)

3 tbs tandoori masala

1tbs garam masala

1tsp garlic & ginger paste

1/2tsp salt

1 lime juice

Few drops of red food color (I used wilton red)

Ingredients C

½ cup sliced mushroom

2 tomatoes, sliced

Tandoori chicken (Ingredient B)

Mozzarella cheese

Method:

Mix all the ingredients in B and leave over night or 3 hours to marinate in the fridge. In a baking pan arrange the marinated chicken pieces and bake at 190C oven until chicken is cooked about 45 minutes.

Make sauce:- (ingredients C ) In a sauce pan heat oil, add onion, garlic and chilly sauté until onions are slightly brown. Into this add tomato sauce, pizza sauce and tandoori masala. Cook for two minutes and season with salt. Set aside.

To make the Pizza.. take half of the dough and roll out in to a very thin base (when baking it will puff), bake in  a 170C oven until back of the pizza base gets slightly brown, now flip the pizza base upside down, spread a generous amount of pizza sauce, arrange vegetables, sprinkle the tandoori chicken pieces evenly, on this shave mozzarella cheese a lot.

Bake in oven until cheese is melted and the sides of pizza get slightly brown. Serve Hot............................... Enjoy!

Note: Just use your favorite vegetables and below is a pic of pizza sauce & tandoori masala I used in this recipe. I bought the pizza sauce from a nearby local shop and tandoori masala from Lily F & B but I think it's available at other store's too. 

Baked Curried Chicken with Fried Tomato Couscous

Introducing Couscous to Maldivian cuisine, I have never seen or heard anyone cooking Couscous here, but I have seen in a TV channel call TLC some of the world famous chefs cooking Couscous in different ways. Four months before I went to do some shopping at a shopping Center called Agora & to my surprise I saw a small box of Couscous  but that day I did not buy it. Few days back I went again for shopping & bought 1 small box. This is one of the important foods which must stay in my pantry without running out of it.

Fried tomato Couscous

So the big question will be what is COUSCOUS? Couscous is actually a grain food that is comparable to pasta or rice. It is actually made of semolina wheat that's moistened and then formed into tiny grain shapes. Couscous grains are smaller than rice grains and are dusted with flour so that they can retain structure. It can be interesting to know that couscous is staple food of some regions of the world and is considered like the pasta or rice in some countries. Just like pasta and rice, the couscous can be very versatile in terms of preparation and can be used in various dishes and salads, and they can also be used to prepare side dishes. Couscous is also a very good source of protein, Carbohydrates. The best thing about couscous is that it contains no cholesterol.

Baked Curried Chicken

I cooked fried tomato Couscous for Friday’s special lunch and to go with this Baked curried chicken & Copy Fai (kind of Kale leaf) salad.

Ingredients for Baked Curried Chicken

1 kg whole Chicken (skin removed)

2 medium onions (sliced)

7 garlic cloves (chopped)

11/2 inch ginger (chopped)

2 springs curry leaves

12 pcs 2” + 1 whole pandan leaves

2 tsp Cumin powder

21/2 tsp Coriander powder

1 tsp fennel seed powder

1 tsp turmeric powder

1/2 tsp fenugreek seeds

31/2 tbs lonumirus chicken curry paste

1 tsp whole pepper

11/2 tbs tomato paste

2 inch cinnamon

3 tbs chilly sauce

1cup thick coconut milk

2 good pinch of dried rosemary (optional)

1/2 of a lime

Salt

1/3 cup + 2 tsp vegetable oil

Ingredients for fried tomato CousCous

2tbs chopped onion

1garlic clove (chopped)

6curry leaves

1tsp nigella seeds (Kalhu dhiri) optional

1big Tomato (sliced)

1cup water

1/2cup Couscous

2tbs oil

Salt

Method:

Roasted Chicken Curry:_

Make small incisions on the fleshy areas of the chicken (leg, breast). Leave aside.

In a sauce pan heat 1/3 cup vegetable oil. Add onion, chopped ginger, garlic, curry leaves and pandan leaves. 

Saute until slightly golden. Take half of the onion mixture into another bowl & leave aside. Add Cumin powder, Coriander powder, fennel seed powder and turmeric powder fry for 2to 3minutes, switch off flame, but don't take the pan out of stove the slight heat is needed yet. Add Lonumirus curry paste whole pepper & fenugreek seeds crushed with your fingers or a grinder, tomato paste and 1tsp salt. Mix everything together. Add 2 tsp oil and again mix. 

Now line a baking tray big enough to hold the chicken with aluminum foil. Rub this curry paste on and inside the chicken pushing some paste into the incisions and into the cavity.

When you are finished cut 3 strips of pandan leaf from the whole leaf big enough to tie the chicken. If you don't have a big whole leaf you can do as I did. I knotted three small strips to make a big strip enough to tie the chicken. I made three strips like this. Now tie the chicken with the pandan strips squeezing the legs, the wings inside, so that the flavors will remain inside the chicken. 

Cover the tray with plastic wrap or with aluminum foil & leave the chicken in the fridge to marinate for 4 hour's or overnight. Pre Heat the oven to 220C, 15 minutes before baking take the chicken, take out the plastic wrap and sprinkle half of the fried onions which was taken before on to the marinated chicken,  put the tray into the oven and bake for 30 minutes, again take the tray out now some oil will be formed in the bottom of the tray. 

Pour the coconut milk, sprinkle 1/2tsp salt, dried rosemary & put the cinnamon stick broken in to 2into the curry. Being very careful not to tear the aluminum foil mix everything using a spoon or an egg beater, again put the tray into the oven & leave for 15 minutes again take the tray out mix the tomato sauce and using a spoon scoop spoonful of gravy or curry on the chicken. Like this gos on & in each 15minutes take the tray out from oven pour the curry on the chicken. You can taste the curry at this point & add salt if you need more otherwise keep on baking like this for 11/2hour or until chicken is cooked. when cooked take the tray out squeeze 1/2 of the lime on to the roasted chicken.

Method:

Fried tomato CousCous

In sauce pan heat oil, add onion, curry leaves & nigella seeds. Fry for 3minutes until fragrant.

Add the Tomatoes fry for another 2minutes.

Pour water and season with salt, let the water come to boil as soon it starts boiling switch off the flame.

Pour the CousCous & cover the pan with lid. Leave for 5minutes, after 5minutes fluff the couscous with a folk and mix well with the tomatoes......................enjoy a yummy & a healthy meal.

Devilled chicken with canned pineapple

Devilled means “to coat or stuff with a spicy paste” but what I have done is other than making the sauce or the paste spicy I added fresh ingredients which can bring that hot & spicy flavor to the dish, this dish is colorful, vibrant and a really easy to make, ingredients contrasts textures and taste with each other creating a wonderful fusion of sweet, sour and spicy flavor.

Ingredients:

1 kg chicken (skin removed, chopped in to pieces)

1 cup vegetable oil

Stir fry :-

1 big onion

6 garlic cloves (chopped)

11/2 inch ginger (chopped)

1 red capsicum (cut in to bite size pieces or strips)

1 orange capsicum (cut in to bite size pieces or strips)

1 big carrot

1/2 tsp freshly chopped chilly (githeyo mirus)

1 cup shredded cabbage

2 large tomatoes (cut in to bite size)

12 curry leaves

Sauce:-

2 tbs lonumirus curry powder or chilly powder

11/2 tbs chicken curry powder

1/2 tsp freshly ground black pepper

3 tbs tomato paste

4 tbs chilly & garlic sauce

4 tbs tomato sauce

1 tbs soy sauce

4 tbs sugar

1/2 tsp salt

4 slices of canned pineapple (chopped to bite size)

Method

In a wok or a thavaa add oil and brown chicken in high heat. Once browned remove and set aside. Using the same wok sauté all stir fry ingredients until cooked, but don't let the vegetables caramelize or change color. Add all the sauce ingredients, combine everything & stir fry for 2 minutes, now add pineapple & again stir fry for another two minutes. Add browned chicken stir or combine to coat the chicken with the vegetable sauce. Taste & adjust the salt & sweet flavor by adding more salt or sugar. Serve with Rice or Roshi ........................................enjoy!

Note: I have used whole chicken, but boneless also can be used.