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Spicy Chicken ka Salan

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Spicy Chicken ka Salan

Chicken ka Salan

INGREDIENTS

  • 2 – 3 tablespoons oil
  • 3 – 4 cardamom pods (elaichi)
  • 5 – 6 black peppercorns (kali mirch)
  • 500 grams chicken
  • 2 medium onions, chopped
  • 6 garlic cloves, finely chopped
  • 1 inch ginger piece, chopped
  • 1 large tomato, chopped
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt (adjust to taste)
  • 4 tablespoons coriander leaves (dhaniya)

DIRECTIONS

1. Heat oil in a medium sized pot.

2. Add cardamom (elaichi) and black peppercorns (kali mirch) and saute till you can smell the aroma.

3. Add chopped onions and cook till light brown. Make sure they don’t burn.

4. Add chopped ginger and garlic and cook for about a minute till light brown.

5. Add tomatoes and spices (red chili powder, turmeric powder and salt). Saute for a minute to cook the spices then

turn heat to low to soften the tomatoes.

6. Once the tomatoes are soft, add the chicken pieces. Cook chicken on medium – high heat till color changes from

pink to white.

7. Add 1 cup water, turn heat to low and cook for about 30 – 35 minutes till chicken is tender.

8. Serve with roti or rice.

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Meal

Jollof Rice

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Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

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Meal

Afritada Manok

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INGREDIENTS

  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste

METHOD

  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
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Meal

Kedjenou recipe

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INGREDIENTS

  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season

METHOD

  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
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