ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

IMPORTANT NOTICE

DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Showing posts with label Simple chicken curry. Show all posts
Showing posts with label Simple chicken curry. Show all posts

Monday, June 26, 2017

FOWL CURRY IN COCONUT GRAVY



FOWL CURRY IN COCONUT GRAVY
(This is an old Anglo-Indian dish. In the olden days this dish called for country fowls and was cooked in a thick coconut gravy. It was left to simmer for many hours over a firewood oven. However, I have simplified the recipe and one could use any tender chicken instead of the country fowl).

Serves 6   Preparation time 45 minutes
Ingredients

1 kg chicken cut into medium size pieces (either broiler or country chicken)        
3 onions chopped finely
2 large tomatoes chopped                                 
2 teaspoons ginger garlic paste
1 teaspoon coriander powder                             
1 teaspoon turmeric powder                                
½ cup grated coconut
2 small pieces cinnamon bark
3 cloves
2 cardamoms
Salt to taste
2 teaspoons chopped coriander leaves              
2 teaspoons chopped mint leaves
3 tablespoons oil                                                 
2 teaspoons chilly powder
2 tablespoons curds
2 potatoes peeled and cut into quarters 

Grind the coconut, cinamon, cloves, cardamom and half the onions to a smooth paste.

Heat oil in a pan and fry the remaining onions till golden brown. Add the ground paste and fry for about 5 minutes on low heat. Add the chillie powder, ginger garlic paste, coriander powder, turmeric powder and tomatoes and keep frying till the tomatoes are reduced to pulp. Now add the chicken and curds and mix well. Add salt, mint and coriander leaves, potatoes and 2 or 3 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis.

Monday, February 17, 2014

SIMPLE CHICKEN CURRY


Here is an easy recipe for a simple and tasty Anglo-Indian (Bo-Bo)Chicken Curry. 

1 kg chicken jointed and cut into medium size pieces
A small bunch of coriander leaves washed and chopped
2 large onions chopped
2 tomatoes chopped 
½ teaspoon tumeric powder
2 or 3 teaspoons chillie powder 
2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf
1 teaspoon ginger garlic paste

2 tablespoons coconut paste or coconut milk 
3 tablespoons oil 
Salt to taste 
1teaspoon cumin powder

Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger and garlic paste and sauté for a few minutes. Now add the chicken and all the other ingredients and fry for some time till the oil separates from the masala. Add a little water and cook till the chicken is done and the gravy is thick

Serve with chapattis or Coconut rice or just white steamed rice. Goes well with bread or dinner rolls as well.