Health Benefits:
Chicken is a very good source of protein, selenium,B6 and cancer-protective B vitamin , niacin. People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat .Research published in the August 2004 issue of the Journal of Neurology, Neurosurgery and Psychiatry indicates regular consumption of niacin-rich foods like chicken provides protection against Alzheimer's disease and age-related cognitive decline.
This is a typical kerala style chicken curry using coconut milk. This dish is very easy to prepare and need less time. It can be served with roti, appam or fried rice.
Ingredients:
Chicken Breast tenders – 2.2 lb (1kg)
Tomato (medium) – 11/2 chopped
Onion chopped – 1 ½ cup
Chopped ginger – 2 tbs
Chopped garlic – 1 tbs
Slit green chilies – 4
Coconut milk (thick) – 1 cup
Coconut milk (thin) – 1 cup
Water – 1 cup
Lime juice -2 tsp
Oil – 3tsp
Curry leaves – a few
Turmeric powder – ¾ tsp
Chilli powder – 1tsp
Coriander powder -2 tbs
Salt – as required
For garam masala:
Cumin seeds -1/2 tsp
Whole cumin seeds – ½ tsp
Pepper (black) -1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon – 3 small pieces (powder these together)
Preparation Method:
1. Clean the chicken thoroughly with water and lime juice and cut into medium pieces.
2. Marinate it with 1 tbs of salt and 2 tsp of lime juice. Keep it in fridge for ½ hr.
3. Heat oil in pressure cooker, add mustard seeds.
4. Add ginger, garlic, green chilies and curry leaves. Sauté it.
5. Add chopped onion and sauté it until the onion becomes light brown.
6. Then add tomato and mix.
7. When the tomato become soft add all the masala.
8. Fry it for 30 seconds and add chicken pieces.
9. Fry it for 1-2 minutes and add thin coconut milk and water.
10.Pressure cook it for 2 whistles.
11.Then add thick coconut milk. (one can use canned coconut milk).
Chicken is a very good source of protein, selenium,B6 and cancer-protective B vitamin , niacin. People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat .Research published in the August 2004 issue of the Journal of Neurology, Neurosurgery and Psychiatry indicates regular consumption of niacin-rich foods like chicken provides protection against Alzheimer's disease and age-related cognitive decline.
This is a typical kerala style chicken curry using coconut milk. This dish is very easy to prepare and need less time. It can be served with roti, appam or fried rice.
Ingredients:
Chicken Breast tenders – 2.2 lb (1kg)
Tomato (medium) – 11/2 chopped
Onion chopped – 1 ½ cup
Chopped ginger – 2 tbs
Chopped garlic – 1 tbs
Slit green chilies – 4
Coconut milk (thick) – 1 cup
Coconut milk (thin) – 1 cup
Water – 1 cup
Lime juice -2 tsp
Oil – 3tsp
Curry leaves – a few
Turmeric powder – ¾ tsp
Chilli powder – 1tsp
Coriander powder -2 tbs
Salt – as required
For garam masala:
Cumin seeds -1/2 tsp
Whole cumin seeds – ½ tsp
Pepper (black) -1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon – 3 small pieces (powder these together)
Preparation Method:
1. Clean the chicken thoroughly with water and lime juice and cut into medium pieces.
2. Marinate it with 1 tbs of salt and 2 tsp of lime juice. Keep it in fridge for ½ hr.
3. Heat oil in pressure cooker, add mustard seeds.
4. Add ginger, garlic, green chilies and curry leaves. Sauté it.
5. Add chopped onion and sauté it until the onion becomes light brown.
6. Then add tomato and mix.
7. When the tomato become soft add all the masala.
8. Fry it for 30 seconds and add chicken pieces.
9. Fry it for 1-2 minutes and add thin coconut milk and water.
10.Pressure cook it for 2 whistles.
11.Then add thick coconut milk. (one can use canned coconut milk).
2 comments:
Excellent recipe. Tried for my Vishu lunch. Came out well but taste of ginger was a bit too heavy for me. I would try it with 1tbsp next time. I would score it8/10
Anon: Thanks for your comments and suggestions. Good to know that it turned out well for you.
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