sources of recipes

  Authentic Indian Chicken Curry Recipe – A Spicy and Flavorful Delight If you're looking for a traditional Indian chicken curry recipe that’s rich in flavor and easy to make at home, you’ve come to the right place! This homestyle chicken curry is packed with aromatic spices , tender chicken, and a luscious curry gravy that pairs perfectly with steamed rice or buttery naan. ⭐ Why You'll Love This Indian Chicken Curry: Uses simple pantry spices and ingredients Full of authentic Indian flavor Ready in under an hour Great for meal prep or a cozy weekend dinner 📝 Ingredients For the Marinade: 500g (1 lb) chicken (bone-in or boneless, skinless, cut into pieces) 1/2 cup plain yogurt 1 tsp turmeric powder 1 tsp red chili powder 1 tsp salt 1 tbsp ginger-garlic paste For the Curry: 2 tbsp oil (vegetable, sunflower, or mustard oil) 2 large onions, finely sliced 2 tomatoes, finely chopped or pureed 1 tbsp ginger-garlic paste 1 tsp...

A classic Malaysian breakfast of Indian derivation, though this flaky finger food is good any time of day (and  really  good at about three in the morning). A dough of flour, egg, and ghee (clarified butter) is incredibly, almost unbelievably elastic; it's stretched quickly into a tissue-thin sheet, like pizza dough but even more dramatic, then folded back up and griddled. In its best form, right off the griddle, it's flaky and crisp like a good croissant on the outside, soft and steaming and a little bit chewy on the inside. It's also served with curry, often lentil dal; other versions are cooked with egg, or onion, or sardines. Ingredients : 600 g plain wheat flour 1 teaspoon salt 1 cup warm water or milk 1/2 cup ghee or margarine 1 egg 1 teaspoon sugar Method : Sift the flour and salt together. Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle. Leave for 2-3 ...

Sandi (From CA) 's Note: This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied. Ingredients: Servings: 2 1 teaspoon cumin seed 1 teaspoon coriander seed 1 teaspoon cardamom pod 1 tablespoon vegetable oil 1 chicken breast, uncooked and cut into cubes salt & freshly ground black pepper 1 teaspoon curry powder 1 teaspoon chili powder 1/2 cinnamon stick 2 large tomatoes, diced 1/2 red onion, diced 2 garlic cloves, diced 1 teaspoon fresh ginger, chopped 1/3 cup coconut milk 1/3 cup white wine 2 tablespoons chopped fresh cilantro leaves 1 cup cooked basmati rice Directions: 1 In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. 2 Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chi...

ms.susan 's Note: My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants! I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house! UPDATE: One individual has complained that there is excess chili powder in this recipe. It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne. (I hope this clarifies any confusion!) Ingredients: Servings:                   Servings                   4               4 Units...