Fried Chicken with Bacon and Green Peas
Ingredients
3 Chicken thighs skinned
4 Numbers Garlic
A small piece of ginger
2 Medium sized Bombay Onions
100 Grams Bacon chopped and fried until crisp
Small packet of green peas defrosted
Salt and Pepper to taste
1 Tablespoon of Vinegar
Vegetable Oil for frying
Method
Wash the chicken really well and keep aside.Mash the Garlic and Ginger into a paste. Rub same onto the chicken adding salt and pepper to taste. Add the vinegar too.Leave to marinate for about 1 hour preferably in the fridge.Boil the chicken until its well done and separate the chicken and its liquid. Retain the liquid in a separate container. Deep fry the chicken in vegetable oil and remove excess oil by drying chicken on old news paper.Put a tablespoon of oil into shallow frying pan and saute the onions.Add the liquid in which the chicken was boiled and stir well and bring to boil. Check seasoning and add salt and pepper if needed only. You may have to thicken this gravy by adding a teaspoon of corn flour mixed with water if required. Once gravy is done put in the fried chicken and toss the chicken around until they are coated with the gravy.Just before serving add the bacon and the green peas. You can either mixed in both or just lay it on top of the chicken.This dish can served with mashed potatoes and an assortment of boiled vegetables as a main course or it can be a side dish for a Fried Rice.
Southern Fried Chicken
Ingredients
8 pcs Chicken, breasts, drumsticks and thighs
2 cups All purpose flour
1 tbsp Chili powder
Salt to taste
1 tbsp Black pepper
1 cup Milk or butter milk
Method
Clean the chicken, cut into parts as breasts, drumsticks, and thighs. Dry it with paper towel. Pour the milk into a deep bowl and put chicken parts and let it soak at least 2 to three hours in the refrigerator.Get a zip lock bag put all the other ingredients to the bag and mix them well. (flour, chilli powder, black pepper powder, salt)Take the chicken out of the refrigerator, add them in to the seasoning bag and seal the bag. Mix it well until the chicken parts gets coated with the flour mixture. Take the chicken pieces out from the bag and lay them on a plate. Keep them for another hour. Heat the oil in a deep fry pan, in a low flame and add the chicken few pieces at a time and fry them under a low flame until golden brown.
Serve hot.
Spicy Chicken
Ingredients
8 chicken thighs (skinless)
2tsp ground black pepper
1/4 c dark soy sauce
2 to 3 tbsp English sauce (Worcestershire sauce)
1/4 cup tomato ketchup
8 to 10 fresh garlic cloves (minced or chopped)
2 tbsp butter
1 1/2 tsp salt
2 tsp seasoning salt
2 onions (cut up into rings)
Method
Clean and dry (with a paper towel) the chicken thighs. Then add all the other ingredients and mix well. Heat a medium size sauce pan on stove. Add only chicken thighs and cook for a minute or so.
Then add remaining sauce to chicken, cover and cook about 20 minutes. Cook uncovered for 30 minutes till further done. Turn chicken over few times to cook through both sides.
If you like it a bit more hot and spicy, you can add hot sauces such as chili sauce or any other.
Serve hot with rice or mashed potatoes.
Chicken Curry
Ingredients
1kg chicken
4 teaspoons minced garlic
2 teaspoons minced ginger
salt & pepper
2 teaspoons Sri Lankan raw curry powder
1 teaspoon chilli powder
3 tablespoons vegetable oil
8 curry leaves
2 onions (sliced)
1 x 2.5cm cinnamon stick
4 cardamom pods (split)
1/4 teaspoon crushed clove
240ml coconut milk
Method
Cut the chicken into pieces, wash it & drain the water well. Now in a large bowl mix all the spices with chicken pieces (Chicken, salt, pepper, Sri Lankan curry powder, chilli powder, curry leaves, cinnamon stick, cardamom pods, cloves) make sure that chicken pieces coated well with spices. Now cover and leave it for at least 15-20mins. .
Once chicken is marinated, heat the oil in a large saucepan, add the ginger & garlic and fry for 1minute, then add onions and cook for 4-5 minutes until lightly browned and soft.
Add the chicken pieces and try to fry both sides (it will brings you a good taste, but some times water is coming from chicken). After you fry both sides add 250ml warm water, mix very well, then cover and cook on a low heat for 30- 45 minutes, stirring occasionally.
When water level is going down add the coconut milk, and stir the curry and bring to the boil then reduce the heat and cook for a further 15 minutes, taste for salt.
Chicken Black Pepper Curry
Ingredients
1 lb Chicken breast
1 large Onion
1 large tomato
2 Banana Peppers(Malu miris) or green bell pepper
Turmeric powder
Chopped 2 cloves Garlic
Chopped Ginger
Rampe
Curry leaves
1 inch stick of cinnamon
slightly crushed Black Pepper
Tamarind
Salt to taste
Cooking Oil
Method
Slice the half of the onion the regular way and the other half in to 2 inch size pieces.Cut the Chicken breasts in to small pieces.Slice the outside of the Tomato in to 2inch pieces and chop the middle part and leave it aside. Heat the cooking oil and add the chopped Onions,rampe,curry leaves,chopped green chillies and cinnamon and let it fry.Then add chopped garlic, ginger,turmeric powder ,salt,sliced chicken and Tamarind juice and let it boil for a while.You will get a nice yellow curry.Do not add water or coconut milk in to it.When it's done add the chopped middle part of the tomato.Then add crushed pepper,Slied tomato(big pieces),sliced banana pepper,Onions(2inch sliced)and a bit of salt and let it simmer for awhile and enjoy it. You can add a little bit of chillie powder but make black pepper the main ingredient.
Mustard Chicken Curry
Ingredients
1 kg Chicken
2 tsp black pepper powder
2-3 ripe tomatoes
2-3 onions chpped
2-3 tbsp of Soy sauce
A few capsicums or substitute with any other variety of fresh chilies
a little oil
vinegar
salt to taste
1 inch piece cinnamon
curry leaves
lemon grass
rampe
( rampe, curry leaves and lemon grass could be bought in dried form from any Indian or sri lankan supermaket)
Ingredients for the mustard mixture:
1 tbsp freshly ground mustard paste
a little coconut milk
Method
Boil the chicken with salt, pepper,vinegar and soy sauce. When cooked fry the chicken with a little oil and then add the left over chicken broth. Fry the onions, capsicums and all other ingredients in a separate saucepan and when well cooked add the chicken and mix well. Then add a little milk (coconut milk preferably) to the mustard and mix well. Now add the mustard mixture to the chiken and cook for another 5 minutes. Good with steamed rice.
Grilled Chicken with Bell Pepper
Ingredients
4 boneless, skinless chicken breast halves
1 red or green bell pepper
2 large Onions sliced into rings
Soy sauce
1tspn olive oil or cooking oil
red chillie powder
black pepper powder
Vinegar
Salt to taste
1tbsn ketchup
Method
Cut the Chicken breasts into 1inch thick square pieces and wash well.Drain the excess water and add chillie powder,black pepper powder,vinegar,salt to taste,soy sauce,ketchup and 1tspn oil.Mix well and marinate in the Refrigerate overnight or atleast 5hours before grilling.
Heat the grill(I use a George Foreman Grilling Machine) and when it's hot add few chicken pieces at a time and press it well.Cook it for a about 8 minutes or until well done.
While grilling the chicken soak the Onion rings and sliced bell pepper in soy sauce and olive oil.When the chicken is done transfer it into a dish and add the onions and bell pepper in to the grill.When they are brown add it to the chicken dish and mix well.
(when you grill meat all the excess fat is drained and it's a healthy way to cook meat)
Party Style Chicken Dish
Ingredients
Chicken 1lb
Unroasted curry powder
Turmeric powder
Chopped garlic and ginger
Tamarind or vinegar
1 Cardamom and 1 stick Cinnamon
1 tbsn corn flour
black pepper powder
red chillie powder
salt to taste
Cooking oil or margarine
Method
Cut the whole chicken into regular size pieces without skin or you can use chicken breasts.Add turmeric powder,salt,tamarind,curry powder,spices and mix it well.Then add sufficient water and cook thoroughlyWhen it's done heat a frying pan and add margarine or cooking oil.When the oil is heated add few chicken pieces at a time and brown it all the sides.Take the chicken out of the pan and add the chicken gravy that was left from boiling.Mix 1tbsn corn flour in to cold water and add it to the gravy and bring it to a boil.Then add some chillie powder,black pepper powder and mix well.Finally add the chicken pieces and mix well.Can add more chillie powder if desired.
Pineapple and Cashew Chicken
Ingredients
250g chicken thigh fillets, chopped
1/2 cup cashewnuts
2 cups chopped pineapple
2 tbsp vegetable oil
4 cloves garlic chopped
1 large onion cut in large chunks
2 tsp chopped red chillies
1/2 red capsicum, chopped
1/2 green capsicum, chopped
2 tbsp oyster sauce
1 tbsp soy sauce or fish sauce
1 tsp sugar
3 spring onions
2 tbsp shredded coconut, toasted
Salt to taste
Method
Roast the cashew on an oven tray for about 15 min in a moderate oven, 180*c 350*f/ gas mark 4, until deep golden;allow to cool. Heat the oil in a pan and stire fry the garlic, onion and chillies over medium heat for 2 min; Increase the heat to high and stir fry the chicken and capsicum, tossing until the chicken is light brown. Add the oyster sauce, fish sauce, sugar and pineapple and toss for 2 min. Toss the cashews through. Arrange on a serving plate and scatter the spring onion and coconut over the top. Serve immedietly with rice, If you like garnish with coriander leaves.
Roast Chicken
Ingredients
Chicken legs and thighs with the skin
Red chillie powder
Salt to taste
Soy sauce
Ketchup
Black pepper powder
1 tspn olive oil
Vinegar
Method
Wash the chicken well and drain the water. Add red chillie powder, black pepper powder, salt, 1 tbsn ketchup, 1tbsn soy sauce, 1 tspn olive oil or cooking oil, Vinegar and mix well. Poke the chicken with a fork a bit to make holes for the marinade to seep in. Coat well, cover and refrigerate for 4-5 hours or overnight. After marinating place the chicken in a foil tray and rub them with a little margarine and bake them at 400 F about 30 minutes. Remove from oven and turn the other side remove all the fat and juices that's in the tray.Then place the tray back in the oven for 15 minutes or until well cooked and the sides are brown.
Devil Chicken
Ingredients
250g Chicken breasts
1 Medium size hot pepper or capsicum
1 Medium size red onion
1 Medium size tomato
2-3 Spring onions
75 ml Chilli (spicy) sauce
1 Teaspoon Chilli flakes
1/2 Teaspoon Ground black pepper
1 Teaspoon Cooking salt
2-3 Tablespoon Oil1 Teaspoon Lemon juice
Method
Cut chicken breast into byte size (1-2 cubic centimetres) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces.Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan).When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.
Chicken Gizzard Curry
Ingredients
750 g chicken gizzards
3 teaspoons cumin, ground
1.5 tablespoons cilantro, ground
2 medium onions, chopped finely
5 cloves garlic, chopped finely
1 tablespoon finely chopped fresh ginger
2 teaspoon chili powder
1/2 teaspoon turmeric, ground
1/2 teaspoon fenugreek, ground
2 ripe tomatoes, chopped
2 tablespoons chopped fresh cilantro leaves
5 tablespoons cooking oil
Salt to taste
Method
Clean the chicken gizzards and leave to drain in a colander. Heat a small dry pan to fry the ground cilantro over low heat for a few minutes until roasted, giving out a pleasant aroma. Put the roasted cilantro aside. Similarly roast the cumin in the same way as the ground cilantro.Heat a large heavy saucepan with the cooking oil. When hot, add in the ginger, garlic and onions. Fry until the onions are soft and turing golden brown. Stir in the turmeric, fenugreek and chili powder, plus the roasted cilantro and cumin. Stir and cook for about 1 minute, add the tomatoes and salt to taste. Stir well. Add the chicken gizzards and stir until the gizzards are well coated with the spice mixture. Add hot water to cover and simmer for an hour or until the gizzards are tender. Sprinkle with some chopped fresh cilantro leaves, stir in and cook for a further 5 minutes. Best to serve hot with rice and some other accompaniments.