Chicken 65

Chicken 65 is an Andhra recipe and is therefore known for the spice! It is hot but also very tasty and can be served as a starter or main depending on your preference.

Ingredients

1. Green chillies - 15 (Reduce qty if you don't like it spicy)
2. Ginger - 2 inch piece
3. Garlic - 1 tbsp
4. Pepper powder - 1 tsp
5. Tomatoes - 1/2 kg
6. Butter -100 gms (Can use oil  if you want to avoid butter)
7. Curry leaves
8. Chicken -1 kg cut into small pieces
9. Salt - To taste

Method I

• Marinate chicken with the following ingredients.
• Smashed green chillies -10
• Smashed ginger - 2 inch piece
• Smashed garlic - 1 tbsp
• Pepper powder - 1 tsp
• Salt

• Deep fry the chicken in hot oil.
• Put the tomatoes in the food processor to make puree, pass it through a strainer and keep it aside.
• In a non-stick pan add butter, when it melts add curry leaves and 5 slit green chillies.
• Once the green chillies and curry leaves are fried, then add the tomato puree and mix well.
• Add the fried chicken and cook till it becomes dry and chicken is cooked through.
• Can be served as a starter or also with chapathis, parathas or rice. 

Method 2 - Healthier option

• Marinate chicken with the following ingredients.
• Smashed green chillies -10
• Smashed ginger - 2 inch piece
• Smashed garlic - 1 tbsp
• Pepper powder - 1 tsp
• Salt

• Shallow fry the chicken in hot oil.
• Once the chicken is lightly browned, move to pressure cooker and cook till 1 whistle. Then lower heat and cook for 7 mins.
• Remove the chicken and shallow fry again. If there is lot of water in the pressure cooker boil it down separately and keep aside.
• Put the tomatoes in the food processor to make puree, pass it through a strainer and keep it aside.
• In a non-stick pan add 1 tsp of butter and remaining oil or only oil depending on your preference, when it melts add curry leaves and 5 slit green chillies.
• Once the green chillies and curry leaves are fried, then add the tomato puree and mix well. Add the boiled down water left from the pressure cooker.
• Add the fried chicken and cook till it becomes dry.
• Can be served as a starter or also with chapathis, parathas or rice.

Pork Vindaloo

Ingredients

• Pork - 1/2 kg
• Garlic - 15 cloves (If large, use only 6 or 7 cloves)
• Cumin seeds (Jeera) - 1/2 tsp
• Fennel seeds - 1 tsp
• Turmeric -1/4 tsp
• Water -1/2 cup
• Green chillies -3
• Ginger - 1" piece
• Onions - 3 large
• Chilly powder - 1 tsp
• Tomatoes - 2
• Coriander leaves - 1 bunch
• Oil - 2 tbsp
• Salt - To taste

Method

1. Cut pork into small pieces.
2. Put pork, turmeric, salt and 1/2 cup water in a pressure cooker. After the whistle, lower heat and cook for 25 minutes. Keep aside.
3. Smash garlic cloves, cumins seeds and fennels seeds in a mixer-grinder. It should only be smashed not ground well. Keep aside.
4. Smash ginger and green chillies. Keep aside.
5. Cut the onions into small pieces.
6. Chop the tomatoes and coriander leaves.
7. Put non stick pan on fire, add oil and fry the onions to a light brown colour.
8. Now add smashed ginger and green chillies.Fry for a minute.
9. Then add the garlic and smashed cumin, fennel seeds.Fry for another minute.
10. Add chilly powder.Fry for one minute.
11. Now add the chopped tomatoes.
12. Fry well till tomatoes are well smashed and dark red.
13. Now drain out the pork from the water it was boiled in. Fry for some time with the onions and masala mix.
14. Add the boiled water left in the pressure cooker. Boil it down.
15. Garnish with coriander leaves.

Chicken Stew

Ingredients

• Chicken - 1/2 kg
• Onions - 2 large
• Potatoes - 2 cubed
• Ginger paste - 1/2 tsp
• Garlic - 2 cloves sliced
• Green chillies - 5 slit
• Cloves -4
• Cardamom - 2
• Cinnamon powder - 1 tsp
• Pepper corns - 8
• Turmeric powder - 1/4 tsp
• Fennel powder - 1 pinch
• Garam masala powder - 1/2 tsp
• Coconut milk - 1 can (400 ml) or 1/2 cup thick coconut milk and 1 1/2 cup thin coconut milk
• Ground black pepper - 1/2 tsp
• Lemon juice - 1 tbsp
• Curry leaves - 15-18
• Oil - 2 tbsp
• Salt - To taste

Method

1. Heat oil in a non-stick pan. Add curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for a minute.
2. Add sliced garlic and ginger paste and saute. Add green chillies and sliced onions and fry for a few minutes.
3. Add turmeric powder, salt and the chicken pieces and cook for 3 minutes.
4. Add thin coconut milk. If using the can, add half the coconut milk can. Add garam masala, fennel powder and potato cubes. Pressure cook, after one whistle lower heat and cook for 7 minutes.
5. Add thick coconut milk, ( if using the coconut milk can, add the rest of the contents in the can) fresh curry leaves, lemon juice and pepper powder.
6. Let it cook on the gas till the desired consistency of the gravy is reached.
7. Serve with ghee rice.