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).

Country Chicken Vindaloo

Ingredients:

• 1 kilo local chicken cut into medium pieces
•  3 onion
• 6 cloves garlic
• 3 tsp ground white mustard seeds
• 1 tsp ginger paste
• 1 inch cinnamon stick
• 1 tsp red chilli powder
• 1 tsp ground cumin
• 6 cloves
• tsp white vinegar
• 1/2 tsp sugar
• 2 bay leaf
• 8 tsp Olive oil
• 1 tsp turmeric powder
• Salt to taste

Method:

• Roughly chop 1 onion, combine in a blender with garlic, mustard seeds, ginger, cinnamon, chillies, cloves, vinegar and sugar. Blend until smooth.
• Marinate chicken pieces with this spice mixture for at least 4 hours, preferably over night.
• Slice remaining onion. Heat olive oil in a saucepan and fry bay leaf and onion for 2minutes.
• Add turmeric powder and salt and fry for further 1 minute.
• Add chicken pieces. Reduce heat to low, cover it, simmer for 45 minutes or until chicken is tender, stirring occasionally.

Chicken with Red Cabbage

Ingredients:

• Chicken- 1 kg (cut into medium size pieces)
• 1 tsp ground paprika
• 7 tsp olive oil
• 3 red onion finely sliced
• 400 gm red cabbage finely sliced
• 1 tsp dried crushed chilies
• 2 tsp ginger-garlic paste
• 2 tsp ground cumin seeds
• 1 tsp turmeric powder
• 3 bay leaves
• 4 dry chilies
• Salt to taste 

Method:

• Mix the paprika with a little salt and use to dust the chicken pieces.
• Heat the olive oil in a saucepan and add the bay leaves and dry chilies. After 10 seconds add onion, cumin powder, ginger-garlic paste, salt and turmeric powder for about 3 minutes then add little water to cook the spices and fry for 4 minutes.
• Add the marinated chicken and fry for about 15 minutes.
• Then add the sliced red cabbage and cook for further 15 minutes, stirring occasionally.
• Add 2 cups of water and cover, cook gently for about 10 minutes until the red cabbage and chicken cooked well.
• Transfer to a bowl and sprinkle the dried chilly flakes over it and serve with plain rice or with tandoori roti or chapati.