Spicy Kerala Chicken Curry

Chef : Anjum Khan – recipe provided by Jitha Majeed Shafi

A couple of days ago, I realized that I haven’t tried coooking many South Indian dishes mostly because I’ve had a mental block towards using coconut and it’s by-products in my cooking. But I’ve eaten some curries and they are so delicious that I’ve decided that now that I am back into the kitchen more often, I’m going to try to give it a shot!

Jitha generously shared this recipe with me and it was unbelieveably delicious! This is definitely going to be a regular in my kitchen now. I couldn’t follow her recipe completely because I don’t know how to extract fresh coconut milk and I used tinned coconut milk instead. Next time, I hope I can try to make it with freshly extracted coconut milk though, because if it was this good with tinned milk, I can’t wait to taste it the original way!

Serves 4-5

Ingredients:
Chicken – 1 kg, de-skinned, washed and cut to medium pieces
Canola oil – 1 tbsp
Onion – 2 large, cubed
Tomato – 1 large, cubed
Ginger paste – 1/2 tsp
Garlic paste – 1 tsp
Green chili – 4 (or adjust to spice tolerance)
Red chili powder – 2 tsp
Turmeric powder – 1 tsp
Garam masla powder – 1/4 tsp
Freshly extracted Coconut milk – 1 cup, thick milk*
Curry leaves – handful
Corinader leaves – for garnish

*Like I mentioned in the introduction, I used tinned coconut milk and I ended up using 2 cups of it.

Method:

1. Grind together the onions, tomato, ginger paste, garlic paste, green chili, red chili powder, turmeric powder and garam masala powder to make a paste.
2. Mix the prepared paste with the oil and rub onto the chicken and leave to marinate in the fridge for a minium of 2 hours.
3. Once marinated, heat a vessel on low flame and add the chicken to it.
4. Cover with lid and allow to cook until almost done (approximately 15-20 minutes).
5. Add in the freshly extracted thick coconut milk and curry leaves and cook until the chicken is done.
6. Garnish with corinder leaves and serve hot. Enjoy with ghee rice, idiyappam, appam or even naan!

Thank you Jitha for sharing this delicious recipe with us! Hope to be cooking lots of other things from Jitha’s kitchen soon! xx

Chicken Burger Patties

Chef : Sabeen Osmani

These chicken patties make the best burgers! They are moist, light and flavourful.  Next time I will bake my own burger buns, the store bought ones did the patties no justice.

Ingredients:
Chicken mince – 500 gms, fresh or frozen ( I used frozen and they were perfect)
Egg – 1, large
Green onions – 1/2 cup sliced finely, both the white and green parts
Garlic – 3 cloves, crushed
Red chilli flakes – 1 tsp
Salt – 3/4 tsp
Cumin powder – 1/2 tsp
Basil, dried – 1/4 tsp
Soy sauce – 1 tbsp (I prefer low-sodium Kikkoman say sauce, as I feel it has the best flavour)
Bread crumbs – 1/4 cup
Oil – for brushing the grill pan

Method:

1. Place the chicken mince in a deep bowl and add the egg, sliced green onions, garlic, red chilli flakes, salt, cumin powder, basil, soy sauce and mix with a spoon till everything is combined.
2. Add the bread crumbs in three batches, mixing each time. You want the mince to come together and to test that lift a heaped tablespoon of the mixture from the bowl and left it fall back in. If it stays combined then you’re good. You might use a little less or a little more of the bread crumbs depending on your mince.
3. Cover the bowl and let rest in a cool place for half an hour to an hour.
4. Heat a cast iron grill pan and brush on oil. Take a tablespoon of the mixture and form into a thick patty. Grill till done and taste to make sure that you’re seasonings are correct. If not, adjust.
5. Divide the mixture into six equal parts. Grease your hands with some oil and form into patties which are roughly 4 inches wide by an inch thick.
6. Grill till three quarters of the patty is white from the bottom and top 1 quarter is still pink.
7. Flip and cook the other side till it is nicely seared and the whole patty is white. Use a brush to drip oil around the patty.
8. This is very important. DO NOT press down on the patty with your spatula in an attempt to cook the inside. Given time the patty will cook perfectly without any help. If you press it, you will cause all the meat juices to release and burn off which will result in an extremely dry burger patty. Use your spatula to flip only.
9. Use a fork to test for doneness.
10. Let rest for a minute before assembling your burger.
11. Serve in toasted burger buns spread liberally with mayo, mustard and ketchup and layered with lettuce and tomatoes.

Chicken Potato Cutlets

Chef : Anjum Khan

These cutlets can be modified depending on what spices you add and how you vary them. These are a definitely a big hit. I tend to make a big batch and then freeze them and then use as needed. For the purpose of simplicity though, I’m reducing the quantity in the below recipe. You can definitely increase and experiment! For a gulten free option, skip out the bread crumbs or substitute with corn flour while frying.

Ingredients:
Boneless chicken breast – 2 pieces
Potato – 1 medium
Salt – 1 tsp or to taste
Black pepper – 3-4 tsp or to taste, coarsly ground
Red chili flakes – 3 tsp or to taste
Green capsicum – 1 or more, cubed
Spring onion leaves – 1/4 cup, chopped (optional)
Green chilies – 4, chopped
Red chili powder – 2 tsp
Turmeric powder – 1/2-1 tsp
Cumin/Zeera powder – 2 tsp
Cumin/Zeera whole – 2 tsp
Coriander powder – 1 tsp
Fresh coriander leaves – to taste (the more the better), chopped
Bread crumbs (Skip this for a gluten free option or substitute with corn flour)
Canola Oil – for shallow frying

Method:

1. Boil water in a pan, add a little salt and pepper and the chicken and cook until the chicken is donw. Allow to cool and then shred the chicken using a fork or with your hands.
2. Seperately boil potatoes until done and allow to cool. Once the potatoes have cooled, remove the skin off and mash them between in your hand or a masher. (Note: Mashing with hands ensures that the potatoes are not all one consistency.)
3. Mix the shredded chicken and mashed potatoes together.
4. Now add all the remaining ingredients except the oil – salt, ground black pepper, red chili flakes, green capsicum, spring onion leaves, green chilies, red chili powder, turmeric powder, cumin powder, cumin whole, coriander powder, fresh coriander leaves.
5. Mix everything together well and then taste to ensure the seasoning is ok. Adjust to taste if required.
6. Now take a small amount in the center of your palm and roll into a ball. Then flatten gently between your plams. Make sure there are no cracks in the cutlet. Set aside in plate. Repeat for all the prepared mixture. (Tip: At this point you could keep a few cutlets at a time aside in the fridge to chill if you are making a bit batch and then place in a zipper bag or box and freeze them at the end if you want to store for later).
7. Once done and ready to fry, heat canola oil in a frying pan. (If not using bread crumbs, use oil sparingly to ensure the cutlets don’t break while frying.)
8. Place the bread crumbson a plate and press each cutlet all over onto the bread crumbs to coat. (For a gluten free option, either skip this step or use corn flour).
9. Place cutlets in frying pan and cook until both sides are golden brown.
10. Line a plate with some kitchen tissues and take out the cutlets onto them to drain the oil.
11. Transfer onto serving plate and enjoy hot with cutney of your choice

Pan Chicken with Veggies and Cheese

Chef : Anjum Khan

This is one of my favorites and so very easy and quick too. I hope you enjoy it!

Pan Chicken with veggies and cheese

Serves 2

Ingredients:
Boneless chicken breast – 4 pieces
Salt – 1 1/2 tsp or to taste
Black pepper – 2-3 tsp or to taste, coarsly ground
Red chili flakes – 2 tsp or to taste
Olive oil – 1 tbsp + 1 tsp
Garlic pods – 2 crushed
Green capsicum – 1 or more, sliced
Mushrooms – 2 handfuls or more, sliced
Zucchini – 1 handful or more, round slices
Mozzarella cheese – 8 tablespoons, grated
Oregano leaves (dried) – 1 tbsp or to taste
Basil leave (dried) – 1 tbsp or to taste
Fresh basil sprigs – few, to garnish

Method:

1. Poke a few holes into each chicken breast, using a fork, and then season with salt, black pepper and red chili flakes. Rub into the chicken to get all flavors in.
2. Heat 1 tbsp olive oil in a pan/skillet on low flame and add the garlic pods. saute for a few seconds. (Note: Don’t increase heat, this entire recipe is on low/medium heat.)
3. Place the chicken onto the skillet and cook on both sides until done. Set aside the chicken on a plate. (Note: If there is a little chicken stock remaning – the water realsed from the chicken – leave it in the pan.)
4. In the same pan, add 1 tsp olive oil and add the veggies – green capsicum, mushroom and zucchini – season with a little salt and black pepper if wanted and saute until the veggies are almost cooked. Spread out in the pan.
5. Sprinkle on the dried oregano leaves and the dried basil leaves and mix. Set aside.(Note: Don’t add fresh basil now.)
6. Now place the cooked chicken back onto the pan and then place the veggies on top of the chicken.
7. Top the chickena and veggies with mozzarella cheese and cover with a lid for a few seconds for the mozarella to melt.
8. Transfer onto serving plate and garnish with fresh basil sprigs now.
9. Enjoy hot on it’s own, along with a salad/baked potato/rice/anything you like!

Potato Pulao

Chef : Anjum Khan

Absolutely easy. And so delicious.

Serves 2

Ingredients:
Basmati rice – 1 1/4 cup, washed and soaked in clean water for 30 minutes, drained
Canola oil – 2 tbsp
Onion – 1 small, sliced
Ginger-garlic paste – 1/2 tsp
Cumin seeds (Zeera) – 2 tsp
Whole black peppercorns – 8
Green cardamom pods – 3
Black cardamom pod – 1
Cloves – 2
Cinnamon stick – 1/2 inch
Tomatoes – 2 medium, chopped
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Green chilies – 2, chopped
Salt – 2 tsp or to taste
Potatoes – 2 medium, peeled and cubed
Water – Approximately 1 1/2 cup

Method:

1. On medium flame, heat 2 tbsp oil in a vessel and fry the onions until golden brown.
2. Add the ginger-garlic paste and saute for a few seconds.
3. Quickly add the whole garam masala – i.e. the cumin seeds, whole black peppercorns, green cardamoms, black cardamom, cloves and cinnamon stick – and saute for few seconds.
4. Add the tomatoes, red chili powder, turmeric powder, green chilies and salt and fry for a few minutes until the tomato gets pulpy.
5. Add the potatoes, mix and add the water. (Note: It should just cover the potatoes).
6. Let the potatoes come to boil only ONCE and immediately add the drained rice.
7. Lower flame, cover with a lid and cook for 15-20 minutes or until the rice is done.
8. Enjoy hot with raita.

Delhi Murgh

Chef : Anjum Khan

A delicious north Indian chicken curry that is full of rich flavors.

Serves 4-5

Ingredients:
Chicken – 1 kg, de-skinned, washed and cut to pieces
Canola oil – 2 tbsp + 2 tbsp
Onion – 1 large, sliced
Garlic cloves – 2, crushed
Cloves – 4
Green cardamom pods – 4
Black cardamom pod – 1
Cinnamon stick – 1 inch
Ginger – 2 inch piece
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 2 tsp
Lemon juice – 3 tbsp
Tomato puree/paste – 4 tbsp
Chicken stock cube – 1, crumbled
Dried red chili, whole – 2-3 (both long and round)
Coriander leaves – 3 tbsp, chopped
Salt – 2 tsp or to taste
Freshly ground pepper – 1-2 tsp

Method:

1. On medium flame, heat 2 tbsp oil in a vessel and fry the chicken pieces until white and sealed all over. Take out chicken pieces and set aside. Save any water that is released by the chicken in a bowl.
2. In the same vessel, heat the balance 2 tbsp oil and add the onion and garlic and saute until the onions are golden brown.
3. Add the whole garam masala – i.e. the cloves, green cardamoms, black cardamom, cinnamon stick – and saute.
4. Lower flame and add the ginger, red chili powder, coriander powder, turmeric powder and cumin powder and mix.
5. Add the lemon juice, tomato puree, chicken stock cube and chicken broth that was kept aside from step one and mix well until it is a smooth paste.
6. Add the chicken pieces, 3/4th cup of water and stir well.
7. Reduce heat and simmer for 20 odd minutes, until the chicken is done. If there is too much water remaining, increase flame and heat to get desired consistency or add water if it’s too dry.
8. Add the whole red chilies, coriander leaves, salt and fresh pepper and mix while heating to incorporate flavors.
9. Turn off flame and enjoy hot with your choice of naan.

Lentil Soup

Chef : Anjum Khan

Serves 6-8

Ingredients
1 cup masoor daal (red lentil), washed and drained
1 large tomato, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 medium onion, chopped
2 cloves garlic, sliced
Water, as needed
Oil, 1 tsp
2 cloves garlic, crushed
Salt, to taste
1/2 tsp cumin powder
Lemon wedges

Equipment required
Pressure cooker
Blender

Method:

1. Place the red moong daal, tomato, carrot, zucchini, onion and sliced garlic in the pressure cooker.
2. Add water to 1 inch above the vegetables. Note: You can add more water if you like, but adding this level will make it easier to blend.
3. Close cooker and heat to one whistle and turn off flame.
4. Once the steam has released on its own, open the cooker.
5. Transfer the contents to the blender (as per blender’s capacity) and process in blender. Note: Do not over process or the soup will be too runny.
6. Once processed, run the blended mixture through a fine sieve into a vessel to ensure that no pieces of vegetable are left.
7. Once all the vegetables have been processed in the blender and transfered to the vessel, place the vessel on low flame and allow to cook.
8. In a separate vessel, heat the oil and fry the crushed garlic for a few seconds.
9. Add the salt, cumin powder and fried garlic to the cooking soup. Add water, if needed, to achieve desired consistency.
10. Once desired consistency is achieved, turn off flame.
11. Serve hot, with lemon wedges.

Moong ki Kitchdi

Chef : Anjum Khan

A rice and lentil preparation that serves as a nice variation instead of just plain ‘ol rice.

Serves 2-4

Ingredients
1 1/2 cup basmati rice
1/2 cup split moong daal
Oil – 1/2 tsp
Ghee – 1 tbsp
1 small onion, sliced
Cinnamon stick – 1/2 inch
Pepper corns – 3-5
Green Cardamoms – 3
Ginger paste – 1/4 tsp
Garlic paste – 1/4 tsp
Water – 4 cups, hot (boil in an electric kettle or on fire before adding) Note: Use same cup measurement that was used for rice and daal
Salt – 1 1/2 tsp or to taste

Split Moong Daal

Method:

1. Mix the rice and split moong daal together, wash throughly and soak in ample water.
2. Tip: For the following steps, use the smallest size stove, on the lowest flame.
3. In a vessel, heat oil and ghee together and add the onion, cinnamon stick, pepper corns and green cardamom and fry until the onions start getting soft.
4. Add the ginger paste and garlic paste and stir fry until the strong smell of the ginger-garlic goes. Note: Make sure that the onions don’t start to get brown!
5. Add the hot water and salt and mix well.
6. Drain the soaked rice and split moong daal and add this to the vessle.
7. Cook uncovered on the low flame until the kitchdi for about 20 minutes or until it is done. While cooking, use a fork to mix from time to time. Note: Don’t increase the flame even if you feel like the kitchdi is looking to watery or sticky.
8. Serve hot with your favorite daal.


Moong Kitchdi served with Daal Tadka

Daal Tadka

Chef : Anjum Khan

A staple Indian dish, this lentil curry goes well will rice and rotis both – depending on the thickness of the curry. In my opinion though, it goes best with daal with some yougurt on the side! Or maybe some masala fish fry on the side!

Serves 4-6

Ingredients
1 cup yellow Moong daal
1 fist full Toor daal
2 medium tomatoes, chopped
½ tsp Turmeric powder
1 tsp Red Chili powder
2 Green Chilies, broken into halves with your hands or you can cut into half (use 1 for lower spice tolerance)
Salt to taste

For Tadkha/Tempering
1 ½ tbsp ghee
1 tsp Mustard seeds aka Rai
1 tsp Cumin seeds aka Zeera
3-4 whole dry Red Chilies
2 Green Chilies, chopped (optional)
2 cloves Garlic, sliced
1 inch Ginger, chopped (optional)
4-5 Curry leaves aka Kadi Patta (optional)

For Garnish
Coriander leaves or Mint leaves

Method:
1. Mix the moong daal and toor dal together and wash until clean.
2. Transfer daals to a pressure cooker and add water* about 2-3 inches above the level of daal**.
3. Add chopped tomatoes, turmeric powder, red chili powder, broken green chilies.
4. Close lid and allow to pressurize on medium high heat for two whistles.
5. After two whistles, reduce heat and allow to pressurize until one more whistle. Turn off the heat either just before the third whistle or during.
6. Allow the pressure to release on its own.
7. Once the pressure is released, open the cooker and use a daal ghotni (old school – gives thickness) or electronic stick blender (the woman of today – smooth!) and blend.

Blending the daal using the daal ghotni

8. Add salt and stir.
9. If the consistency is too thin, heat until desired consistency is obtained.
10. If the consistency is too thick, add water and heat*** until desired consistency is obtained.
11. Turn off flame.

For Tadkha/Tempering (prepare after the daal is cooked)
12. Heat ghee in a small vessel.
13. Once hot, add the mustard and cumin seeds. Allow to crackle slightly.
14. Add the ginger, garlic, red and green chilies and sauté for a few minutes.
15. Add the curry leaves and sauté for a few seconds.
16. Turn off flame.

17. Topple tadkha into the pressure cooker over the daal**** and close lid immediately to seal in flavor. Keep closed for 2-3 minutes.
18. Open lid and stir. You can still fix the consistency at this stage.
19. Garnish and Serve hot and enjoy with rice/kitchdi/roti.

* Preferably use warm/hot water. I heat the water in the electric kettle and then add it. Takes lesser time to cook.
** Even if you add less/more water it doesn’t matter, you can always add/reduce later – but make sure it is minimum an inch above the daals.
***If you don’t heat it will be too watery and flavorless.
**** Make sure the flame of the cooker is off before adding the tadkha.

Scrambled Eggs with Spinach (and Veal Strips)

Chef : Anjum Khan

This variation of scrambled eggs along with being healthy is very scrumptious. If you’re not a meat person, you can skip the veal/beef strips altogether too! And if your gulten intolerant, skip the bread too!

Serves 1-2

Ingredients:
Veal strips or Beef Bacon strips – 4 (optional)
2-3 eggs
Light cream or Breakfast cream – 2 tbsp
Butter – 1 tbsp + 1 tsp
Spinach leaves – 10-12 leaves
Bread – 2 slices (leave out if cooking gluten free)

Other requirements:
Frying pan
Toaster

Method:

1. In a non-stick frying pan, grill the veal strips or beef bacon strips until crisp. Set aside and cover to keep warm.
2. In a bowl, whisk the eggs and the cream together.
3. Clean the used non-stick frying pan, heat 1 tbsp butter and the egg and cream mixture. Wait for a few seconds for the egg to set slightly and then using a wide spatula gently scrape the set egg mixture along the base of the pan. Cook until creamy and set to desired consistency (which means either you cook until soft but creamy or if you like your eggs well done, then cook until completely set). Remove from pan and set aside.
4. Place the bread in the toaster to toast and continue to the next step while it toasts.
5. Clean up the pan again and heat 1 tsp butter and add the spinach leaves. Cook the leaves just until the spinach leaves are wilted. Drain on absorbent paper.
6. Once the bread is toasted, place the grilled veal strips or beef bacon strips onto the bread, top with scrambled eggs and the spinach.
7. Enjoy hot!

Scrambled Eggs with Spinach and Veal Strips served with Coconut Water