Indian Chicken Curry (Murgh Kari)

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Ingredients:

2           Big skinless, boneless chicken breast halves

1           Tablespoon fresh lemon Juice 

1/2        Cup water

1           Teaspoon Graham Masala 

1           Teaspoons salt

1/2        Cup Olive Oil 

1 & 1/2 Cup Chopped Onion

1            Tablespoon Minced  garlic 

1 & 1/2  Teaspoon Minced Ginger Roots 

1            Tablespoon Curry Powder

1            Teaspoon ground Cumin 

1            Teaspoon Ground Turmeric

1            Teaspoon ground Coriander

1/2         Teaspoon Cayenne Pepper 

1            Tablespoon Water

1            Can Tomatoes  puree

1            Cup heavy Cream

2            Tablespoonfresh Cilantro 

Steps:

1- Sprinkle the chickenbreasts with 2 teaspoons salt.

2 - Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

3- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while

stirring. Mix the tomatoes, Heavy Cream 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

4- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant, read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Enjoy!

Coconut Chicken with Sweet Chili Dipping Sauce

I wanted to try This Dish since i read it in an other Blog .. and i wondered about The Taste .. Really ? Coconut on a Chicken ?!! .. Let me tell you .. it cames out wonderful ! we enjoy it yesterday specially with the Sweet Chili Dipping Sauce..it add a Balanced Flavor to it! 

Ingredients:

2        Lbs Boneless, skinless chicken breasts

2        Large Eggs

1/2     Cup All purpose flour

1        Cup Panko bread crumbs

1        Cup Shredded coconut

1/2     Teaspoon salt

1/4     Cup vegetable oil, divided

1         Cup sweet chili sauce

Steps:

1- Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.

 2- Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

 3- Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.

 4- While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

 5- After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.

 6-When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. 

Enjoy!

Chili Chicken

A very popular Indo-Chinese dish, Chili- Chicken is one of the Chinese  food that has been adapted in India. It goes great with rice. 

Ingredients:

1       Boneless Chicken Breast Cut into Fingers or medium size Cubes

4       Garlic Cloves Minced (Divided by 2)

2       Sliced Chilies 

2        Seeded and Sliced green medium Capsicum

2        Sliced medium onions 

2        TBS  chili Sauce

2        TBS soy Sauce (Divided)

1         Egg Beaten 

1/2      Cup water or Chicken Stock or Vegetable Stock 

1&1/2Teaspoon Cornstarch Mixed in 1/2 cup of water

1         Teaspoon vinegar

3          Mushrooms cut into small cubes ( Optional to add richness to the Dish)

Crushed Black Peppercorn

Salt to taste 

Olive Oil
Oil to fry

Steps:

1-  Marinade the boneless chicken in 1 TBS soy Sauce + 2 garlic Cloves minced + 1 Teaspoon salt .

2- Dip the chicken in the Egg then in Flour , and deep fry until Golden.

3- Heat 1 TBS Olive oil in a deep pan add the Onion and the garlic an saute for 1 min add the Mushrooms , the chilies , Capsicums , 1 TBS soy sauce , 2 TBS chili Sauce ,and stir , add the water ( or the chicken/Vegetable stock) Bring the Mixture to boil.

4- After that Add the Cornstarch/water Mixture , Stir to mix it with the remaining ingredients ,add salt and Crushed Black Peppercorn, let it thicken little bit then add the 1 Teaspoon of vinegar and the fried chicken bites and Toss. 

5- Bring it to Boil , and serve Hot over Rice .

Enjoy!

Orange Chicken

Orange chicken is a popular Chinese take-out dish, of Hunan origin, this recipe is Simple and easy to make , Also delicious with Rice.

Ingredients:

(for 2servings)

1    Chicken Breast cut into medium cubes 

1    Egg

1/2 Cup All Purpose flour 

1    Teaspoon Salt 

1/2 Teaspoon Black Pepper

Oil for Frying 

for the Sauce:

1    Cup water

2    TBS soy Sauce

1/4 Cup Orange Juice

2    TBS Vinegar

3    TBS Brown Sugar

1    Garlic minced 

1/3 Cup green onion divided

1/2  Cup water + 1 Teaspoon corn starch

Steps :

1- Heat your oil to fry your Chicken. 

2- Mix 1 Teaspoon of salt and Black pepper with the flour in plastic container , and beat the Egg in small bowl. 

3- Put your Chicken in the beaten Egg then stir in the Flour Mixture to Coat and deep fry the Pieces till Golden Brown.

4- Remove chicken from oil with slotted spoon and drain on paper towels , set aside.

5- in a pan pour the 1 Cup water , Add the soy sauce , vinegar , Orange Juice , Minced garlic , half of the Green onion and the Brown Sugar , Bring to Boil then add the 1/2 Cup of water and Corn starch Mixture and let boil till it thicken.

6- Add the Chicken pieces to the boiling mixture and let it cook for 5 to 10 min or till it become more thick.

7- serve over or with rice and garnish with the green onion left. 

Asian Shrimp Noodle Soup

this is a Simple , Fast , Delicious and Healthy Recipe! 
Fun to eat it with the Chopsticks.

Ingredients:

Cabbage

Rice Noodles
Green onions 

Shrimp
Seaweeds cut into Small Peaces ( i used the Ito-Wakame branches)
Olive Oil
1 TBS soy Sauce

1  Bay leaf

2  TBS ground Ginger root

Salt & Black Pepper to Taste

5-6 Cups of Chicken or vegetable Stock

Steps:

1- Soak your Rice Noodles in warm water 

2- in a pan put some olive oil & Saute your green onions , Cabbage  then add your shrimp , Ginger root , Bay leaf ,Salt and Pepper , your Chicken or vegetable Stock , rice Noodles and bring to boil over medium heat  for 15 min then add your seaweeds and Soy Sauce , let boil for an other 5 min.

3- Serve Hot .

Bibimbap

One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables.

Bibm means 'Mixing' and Bap means 'Rice' in Korean.

Ingredients: 

(for 2 sevings)

2    Cups Steamed Rice let warm

1    Carrot in Julienne

6    Chopped mushrooms 

4    Chopped Green Onions in Julienne 

1/4 Copped  red Cabbage 

1/2 Cup or less bean sprouts

1    Cup Spinach

1   Dried Seaweed in julienne 

2   Eggs cooked over easy (Optional)

1/4Cup Ground beef

Sesame oil

Soy Sauce

Korean Red Pepper paste

1Teaspoon Sesame seeds

1 and 1/2 Teaspoon Cloves of garlic 

vinegar (rice or Apple vinegar if Available)

Sugar

Salt & Pepper to taste

Steps:

1- Marinate the beef:

in a bowl put the Beef & add 1/2 Teaspoon Soy Sauce + 1/2 Teaspoon Sugar +1/2 Teaspoon sesame oil+ 1 Glove minced Garlic + Pinch salt & pepper.

Mix well and set aside

2- Prepare the Sauce:

in a Small bowl combine: 3Tbs Red Pepper Paste + 1/4 Teaspoon Soy Sauce +1 Teaspoon vinegar + 1 Teaspoon Sugar + 1 Teaspoon Sesame oil + 1/2 Teaspoon minced Garlic + 3/4 Teaspoon Sesame Seeds.

Mix well and set aside 

3- Prepare the Vegetables & the Beef:

 -in a Pan over a medium Heat Cook your Marinated Beef stir until it's Totally Cooked & set aside.

 -Saute each of your vegetables in your Pan Except the seaweed with little bit of Sesame oil 1 Min or 2 Each or less (let them stay crunchy).

4- Serve your Dish :

In the center of your serving-Bowl put 1Cup of the warm Steamed rice and put each of your Cooked veggies in addition of the seaweeds in Julienne around it then Top with  1 TBS of your Cooked Beef and your Red Pepper-Sesame Sauce then the Egg if you like Eggs with the Bibimbap.

When ready to eat, mix all ingredients together , The bibimpap should be moist and not dry.

PS: Depending of your Taste, if your like your Dish to be more Spicy by adding more Sauce your can always Double the Sauce amount.

=> You can always Cook the Same way any other Kind of vegetables  Available in your Fridge or you like, you can even use some Lettuce leaves & Cucumbers in Julienne with no need to saute them.

Coconut Curry Chicken

this Thai recipe Goes great with rice as it's super easy to make .

Ingredients:

4     Chicken Breasts (Cut on Cubes if you desire)

1     TBS fresh ground Ginger

300 ml Coconut milk

3      Teaspoon Curry Powder

2      Medium yellow Onions

6      Big Chopped Mushrooms 

2      TBS Olive Oil

Salt & Pepper to Taste

Steps:

1-in a saucepan, heat 2 tablespoon olive oil over medium heat, Add chopped Onion and cook till it Golden then add the half amount of the Curry powder  & the chicken Breasts add Salt and pepper to taste .

2-Add Mushrooms and Stir until well Done and Add the fresh ground ginger and the coconut milk and the left amount of the Curry Powder and cook until reduced by half, then turn off the Heat.

3-Serve over the rice.

Vegetables Egg Rolls

Egg rolls Are a Super Easy to make and Healthy meal to enjoy , you can always bake or fry them they will be easy way to make your Kids eat what what they don't like to Eat ! ;)

Ingredients :

For 14 Egg roll :

1  TBS Olive Oil
2  Cups Cabbage ,chopped
2  Cups of shredded Carrots
2  Cups of Bean sprouts
2  Cups of shredded Zucchini 
2  TBS Green Onion
1  Cup Chinese rice noodles (socked in boiled water and Drained).
2   Gloves Garlic 
1   TBS fresh Ginger , grated 
2   TBS Soy Sauce 
1   TBS Corn starch
1/4 Cup Water
14  Egg Roll wraps 

      (Sweet chili dipping Sauce or Sweet and Sour Dipping Sauce )

Steps:

1-Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, Zucchini , Green Onion , Chinese rice noodles and ginger, Garlic to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

2-Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

3-Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

 (Or deep Fry into hot Canola Oil )