Daily Archives: March 14, 2013

Chicken & Vegetable Red Curry

My own creation –

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 chicken breasts (skinless)(cut into cubes/ strips)
  • 1 egg
  • 2 tbspns corn flour
  • Some salt and cracked black pepper
  • Some chicken salt
  • 1 tspn Garlic paste
  • Some oil for deep frying

FOR CURRY

  • 6 cup any vegetable(s) (cauliflower, broccoli, capsicum, onion, zucchini, celery, peas, beans, carrots, etc.)
  • 2 x140 gms tomato puree packs
  • 4 cups chicken stock
  • Some red chilli flakes
  • Some salt
  • 2 tbspns oil
  • 1 clove garlic chopped
  • 2 tbspns lemon juice
  • 2 tbspns vinegar
  • 4 tbspns hot sauce
  • 2 tbspns soy sauce
  • 1 tspn sugar
  • 4 spring onions (green part, chopped)

Procedure:

-In a mixing bowl, combine chicken with everything given for chicken and fry until the pieces are golden. (Not brown, red or fully cooked, just light golden)

-Heat oil in a wok. Fry garlic and red chilli flakes for 1 minute on medium – high heat.

-Add tomato puree and chicken stock. Mix and cook for 5 minutes. Add other sauces and seasonings.

-Now add fried chicken and your selection of vegetables.

-Mix and let it cook on medium heat for 5 minutes. Do not overcook the veggies, let them be crunchy.

-Now at this point, your sauce is going to be thick and chicken and veggies all cooked.

-Add spring onions, give your dish a last stir and serve hot with boiled rice or fried rice.

Grilled Chicken Avocado Sandwich

Healthy sandwich packed with protien, good carbs of wholemeal bread, good fats of avocado, calcium of cheese and of course tangy rich tomato………..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 slices sandwich toast bread (lawsons or helgas preferred)
  • ½ avocado (scooped and mashed)
  • 2 thin slices of tomato
  • 1 slice coon (sandwich, reduced fat cheese)

FOR CHICKEN

  • 2 tenderloins/ ½ chicken schnitzel (pounded with meat tenderising hammer)
  • Some salt and pepper to season
  • 1 tspn oil/ NO OIL IF USING NON STICK GRILL PAN

Procedure:

-Heat the grill pan and place the pounded chicken on it. Season the chicken. Cook for 2 minutes per side and your chicken is ready to go. Do not overcook please.

-Toast the bread if you want to. Put some lumpy mashed avocado on one slice and cheese of the other one, then some tomato slices and your grilled chicken.

-Close the sandwich and serve.

Crispy Chicken Cutlets

Desi style chicken cutlets ………..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • ½ kg chicken mincemeat (with fats)
  • 1 medoum sized red onion (chopped in food processor)
  • 2 tbspns Crushed green chillies
  • 1 tbspn Crushed coriander
  • 1 tbspn Crushed mint leaves
  • 1 tbspn ginger garlic paste
  • Some red chilli flakes
  • Salt to taste
  • 4 tbspns crushed dried coconut

FOR FRYING

  • Some oil for shallow frying
  • 2 tbspns besan
  • 4 tbspns crumbs
  • 2 tbspns corn flour
  • 2 tbspns normal flour

Procedure:

-Mix all the crumb ingredients in a plate and keep it aside.

-Now in a mixing bowl combine chicken mincemeat with all the vegetables and spices. Mix well with your hands.

-Heat oil.

-Make medium sized oval shaped balls, flat them and coat them with crumb mixture and fry until golden crispy brown.

-Serve hot with tamarind sauce, ketchup, mint sauce or Pulao or Biryani.