Chicken Curry with Roasted Capsicums

Ingredients:

• 1.5 kilo country chicken with skin, roasted and cut into medium pieces
• 1.5 inch fresh ginger, peeled
• 1 whole garlic, peeled
• 2tbsps fresh lime juice
• 3 large onion, peeled and chopped
• 1tbsps red chilli powder or to taste
• 2tbsps  cumin powder
• 1/2 tbsps ground black pepper
• 3 medium capsicum
• 1/2 tbsp garam masala
• 3 bay leaves
• 1/2 tbsp turmeric powder
• Mustard oil or olive oil
• Salt to taste

Method:

• Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
• Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
• Make a paste with the ginger and garlic and little water in a blender.
• Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
• Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
• Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
• Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
• Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
• Add the garam masala and gently mix.
• Turn off the heat and serve hot with plain rice or rotis (Indian bread).

Mutton Curry with Eggplant

 

Ingredients:

• Mutton 750 gms, cut into medium size pieces
• 4 large onions, finely chopped
• 5 eggplants, cut lengthwise into four pieces
• 2 tsp cumin powder
• 1 tsp red chilli powder
• 3 green chillies
• 2-3 bay leaves
• 5-6 cardamom
• 2 tsp garlic paste
• 1/2 tsp ginger paste
• 1/2 tsp ground black pepper
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 5 tsp mustard oil
• 3 tsp olive oil
• Salt as per taste

Method:

• Heat oil in a pressure cooker. Add bay leaves and cardamom. after few seconds add chopped onions and fry unlit it becomes slightly brown.  Now add ginger and garlic paste and fry until they cooked well. 
• Add cumin powder, red chilli powder, black pepper, turmeric powder and salt. Mix all the spices and add little water. Stir fry for 5-6 minutes over low heat.
• Add meat and mix well. Fry the meat for around 15 to 20 minutes over medium heat. Stir occasionally.
• Add egg plants, green chillies and 1 cup of water.  Fry the meat for another 10 minutes.
• Now add 3-4 cups of water and cover with the lid. Let the mutton cook for 6-7 whistles. 
• Turn off the heat. After 10-12 minutes remove the lid and add garam masala and mix well.
• Serve hot with rice or chapattis or parathas.