CHICKEN IN MINT AND CORIANDER GRAVY / GREEN MASALA CHICKEN CURRY

CHICKEN IN MINT AND CORIANDER GRAVY / GREEN MASALA CHICKEN CURRY

 Serves 6   Preparation time 45 minutes

Ingredients

1 kg chicken cut into medium size pieces

3 onions chopped finely

1 large tomato chopped

1 teaspoon ginger garlic paste

2 one inch pieces of cinnamon

3 cloves

1 teaspoon coriander powder

1 teaspoon cumin powder

     ¼ teaspoon turmeric powder

½ cup grated coconut

Salt to taste

4 tablespoons chopped coriander leaves

2 teaspoons chopped mint leaves

3 tablespoons oil

2 teaspoons chillie powder

3 green chillies

Grind the coconut, coriander leaves, mint, green chillies and tomato to a smooth paste.

Heat oil in a pan and fry the chopped onions, chopped garlic, cinnamon and cloves till golden brown. Add the chicken and mix well. Add the chillie powder, ginger garlic paste, turmeric powder, coriander powder and cumin powder and fry till the pieces become firm.  Now add the ground coconut paste and fry for about 5 minutes on low heat. Add salt to taste and 2 cups of water and simmer till the chicken is cooked and gravy is thick.  Serve hot with rice or chapattis. 

CHICKEN CURRY - A SIMPLE ANGLO-INDIAN CHICKEN CURRY

A SIMPLE ANGLO-INDIAN CHICKEN CURRY

This is a simple and easy Chicken Curry with Tomatoes that could be cooked in less than half an hour.  It goes well with any Rice but especially Coconut Rice. It also tastes great with bread or dinner rolls and any Indian Bread such as Chapattis, Roties, Naans etc. 

Serves 6     Preparation  and cooking Time 25 minutes

Ingredients

1 kg chicken jointed and cut into medium size pieces

2 Tomatoes chopped finely

2 large onions chopped                              

½ teaspoon turmeric powder

2 or 3 teaspoons chillie powder

1 teaspoon cumin powder

1 teaspoon coriander powder

3 cloves

2 small pieces of cinnamon

2 cardamoms

2  teaspoons ginger garlic paste                  

3 tablespoons oil         

Salt to taste                                                  

2 tablespoons chopped coriander leaves

Heat oil in a pan and add the onions, Fry till golden brown. Add the cinamon, cloves, cardamom and ginger garlic paste and sauté for a few minutes .Now add the chicken, chopped tomatoes, salt, chillie powder turmeric powder, coriander powder and cumin powder and fry for some time till the oil separates from the mixture. Add sufficient water and cook till the chicken is done and the gravy is thick. Serve with rice or any Indian Bread. 

ANGLO-INDIAN FOOD COOKING TRAINING WORKSHOP AT THE SUJAN RAJ MAHAL PALACE JAIPUR

I'm just back from Jaipur where I conducted a Cooking Training Workshop for 3 days from the  24TH TO 26TH August 2015 on Colonial Anglo-Indian Cuisine at the Sujan Rajmahal Palace for around 20 of the Chefs and Khansamas of the various Hotel properties of the Sujan Luxury Group such as Sher Bagh Ranthambhore (the tiger Camp), The Serai Jaisalmer (Desert Camp), Jawai the Leapord Camp, and the Rajmahal Palace Jaipur. Had an amazing and out of this world experience at the Rajmahal Palace and a fulfilling and wonderful teaching session sharing Classic Colonial Cuisine to a very receptive and eager to learn batch of learners. Many thanks to Mr. Yusuf Ansari for giving me this wonderful opportunity.

‪#‎angloindiancuisine‬, ‪#‎bridgetwhite‬, ‪#‎angloindianrecipes‬, ‪#‎Sujanluxury‬

Old Colonial Anglo-Indian Dishes that were recreated and demonstrated were The Dak Bungla / Bungalow Mest Curry, Grandma's Country Captain Chicken, Railway Mutton Curry, Lamb Chops, Pork Vindaloo, Chicken Vindaloo, Junglee Pilaf, Coconut Rice, Lamb Mince Ball Curry, Butter Parsley Rice with Nuts and Raisins, Mince Fricadels, Fish Rissoles, Egg Chops, Mince Curry Puffs, Lamb Mince Panthras, etc.