Chicken and Poultry
Prep: 15 Minutes Cook: 10 Minutes, plus 20 minutes boiling potatoes and chicken Serves: 4 Makes about 12-15 cutlets Ingredients: 500g boneless and skinless chicken pieces, cooked and shredded (see below) 1/4 tsp turmeric 1-2 fluffy potatoes, such as King Edward or Maris Piper (approximately 250g in weight) 3 tbsp sunflower or groundnut oil 1 onion, finely chopped a few fresh curry leaves, shredded (optional) 1 or 2 green chillies, finely chopped 1 tbsp peeled and grated root ginger 3-4 garlic cloves, minced or finely chopped 1/4 tsp chilli powder 1 tsp ground coriander 1 tbsp curry powder (any brand will do - supermarket bought) 1/4 tsp salt (optional) 1 tsp lemon juice 6 tbsp breadcrumbs 1 egg, beaten Method: Boil the potatoes in water till tender. Mash them and set aside. Heat a pan on a medium heat and add 2 tbsp of the oil. Tip in the onion and fry for 5-7 minutes till lightly browned. Add the curry leaves, if using and allow them to fry for a minute. Tip in the green chillies, ginger and garlic. Add the chilli powder, ground coriander and curry powder and sauté for 2 minutes. Add the shredded chicken along with the salt, if using, and mix everything well. Sauté for around 5-7 minutes and then add the lemon juice. Set aside and allow the mixture to cool. Add the mashed potatoes to the seasoned chicken and mix until well combined. Wet your hands slightly and make lemon sized balls using your palms. Flatten them slightly. Place the beaten egg in a bowl and put the breadcrumbs on a plate. Take one cutlet at a time and first dip it in the egg and then roll it in the breadcrumbs until it’s fully coated. Repeat the process with the remaining cutlets. Heat a non-stick frying pan and add the remaining 1 tbsp of the oil. Place the cutlets carefully in the pan and fry each side on medium heat for 3-4 minutes until golden brown. Drain them on kitchen paper. Serve hot with tomato ketchup or a red onion salad. The cutlets can be stored in an airtight container for 3 days and then heated in an oven for 10 minutes at 140C. How to make shredded chicken Shredded chicken is an even healthier way of eating chicken. It is also used in various international dishes such as tacos and barbecue chicken and also makes a great sandwich filler. The method below is for chicken breasts. Place the chicken in a saucepan and cover it with cold water. You can add a few herbs or spices such as a bay leaf, 3 to 4 black peppercorns or tarragon for a little flavour. I’ve added a quarter teaspoon of turmeric to the mix. Cover the saucepan and bring the water to a boil. Once boiling, reduce the heat to a medium to low flame and allow the chicken to simmer for 7 to 10 minutes until the chicken is cooked all the way through. You can check that the chicken is cooked by cutting a piece in half. If the chicken is white on the inside, then it is cooked. If you can see pink colouring, the chicken needs to be cooked longer. If the water evaporates too quickly, you can add more water about a 1/4 cup or 60ml. With some tongs, carefully remove the chicken from the broth (water) and place it in a shallow pan to cool. It’s best to let the chicken cool thoroughly before you shred it as it will be too hot to handle. Use one fork to hold the chicken steady. With the other fork, scrape and tear the chicken apart. Using forks will make the pieces thinner. You could also use a food processor. Put the chicken pieces in a bowl, to use in your recipe. The shredded chicken can be stored in an airtight container in the refrigerator for 3 days. If you don’t plan to use it in that time, freeze the chicken and then defrost it later when you need it.
Serves: 4 Ingredients: For the spice blend: 2.5cm piece cinnamon or cassia bark 2 bay leaves 2 cloves 4 black peppercorns For the curry: 2 tbsp olive or rapeseed oil 4-6 shallots or 2 onions, chopped 3-4 garlic cloves, finely chopped 500g skinless and boneless chicken breasts, cut into 2cm pieces 1 tbsp ground coriander 1/2 tsp turmeric 1/2 tsp chilli powder 1/4 tsp salt 200g or half a can of coconut milk 1 tsp peeled and grated root ginger For the tempering: 1 tsp olive or rapeseed oil 1/2 tsp brown or black mustard seeds 2 green chillies, slit lengthways Method: Heat a frying pan on a medium heat and add the cinnamon or cassia bark, bay leaves, cloves and peppercorns. Dry roast until you can smell the aroma of the spices. Once cooled, grind the spices in a coffee mill or in a pestle and mortar until fine to medium and set aside. Heat the oil on a medium heat in a saucepan and add the shallots. Fry till soft. Tip in the garlic and continue to cook for a further 2-3 minutes. Add the chicken pieces and cook for 5 minutes until the chicken turns white on the outside. Add the ground coriander, turmeric, chilli powder and salt. Mix well, then add the spice blend. Cook for a minute. Add 200ml of water and cook for 5-7 minutes more until the chicken is cooked through and when a piece is cut in half, it’s white on the inside. Tip in the coconut milk and cook on a medium heat for 2 minutes more. Mix in the ginger. Heat a frying pan and add the 1tsp of oil. Add a few of the mustard seeds, if they start to crackle, add the remaining seeds followed by the chillies. Sauté for a minute. Pour the mixture over the chicken curry and cook for a further 2 minutes. Serve hot.
Serves 2 2 boneless and skinless chicken breasts, sliced into thin pieces 2 tbsp sunflower oil 2 garlic cloves, finely chopped 85g broccoli florets, washed (about 5-6 florets) 4 mushrooms, sliced 1 small carrot, peeled and sliced at a diagonal 1 tsp rice wine vinegar Pinch of salt and sugar (optional), to taste Marinade: 1 tsp rice wine vinegar 1 tsp cornflour Sauce: 2 heaped tbsp hoisin sauce 2 tsp dark soy sauce 1 tsp sesame oil 1/4 tsp generous pinch white pepper 1 tsp cornflour 1 tsp rice wine vinegar 8 tbsp water Marinate the chicken with the marinade for about 10 minutes. Mix all the ingredients for the sauce in a small bowl. Whisk the mixture well and set aside. Heat up a wok and add the oil. Add the garlic and stir-fry until aromatic for about a minute. Add the chicken and continue to stir-fry for 5-7 minutes until the chicken is white on the outside. Add the carrot and fry for a couple of minutes more. Mix in the broccoli and continue stir-frying for a minute. Tip in the mushrooms and fry for a further 2 minutes. Pour in and the sauce (stir it before using) and stir to mix well with the other ingredients in the wok. When the sauce thickens and the chicken is cooked, add a pinch of salt and sugar to taste, if using, dish out and serve immediately with steamed rice.
Keralan cuisine has adopted colonial British stew recipes, adding spices to make them their own. In southern India, stew is made with coconut milk and Malabar Coast spices. Serves 4 4 green chillies, roughly chopped, plus 2 more, slit lengthways, to garnish 1/4 tsp turmeric 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1 tsp peeled and finely grated root ginger 4 garlic cloves, roughly chopped 1/4 tsp salt 4 tbsp groundnut or sunflower oil 5-6 curry leaves (optional) 2-4 cloves 2 onions, thinly sliced 1 kg chicken drumsticks and thighs, skinned and pricked 200ml coconut milk In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic and salt with 1 tablespoon of the oil and 2 tablespoons of cold water to make a coarse paste. Heat the remaining oil in a heavy-based pan. Add the curry leaves, if using, cloves and onions and fry over a medium heat for 5 minutes. Add the paste and fry for a minute. Tip in the chicken pieces and fry for 10 minutes on a medium to low heat until the chicken is white on the outside. Rinse out the blender or mortar that contained the paste with 200ml cold water. Mix this with the coconut milk. Pour over the chicken and mix well. Cover the pan and simmer for 15 minutes until the chicken is cooked. Garnish with the slit green chillies and serve hot with lemon rice.
Black Pepper has been exported for centuries ans was one of the major attractions for trader-turned-colonists. Peppercorns are the dried berries of the pepper plant, an evergreen creeper. Their heat and pungency make pepper a popular ingredient in curries, raitas, pachadis and salads. Peppercorns are also boiled in milk with a pinch of turmeric powder as a remedy for colds and sore throats. Serves 8 4 tbsp sunflower oil 2 tsp peeled and grated root ginger 4 garlic cloves, minced 1/4 tsp salt 1 tsp coarsely ground black pepper 1/2 tsp ground white pepper 6 boneless, skinless chicken breasts, approximately 950g, cut into bitesize pieces 2 pieces cinnamon sticks 3-4 green cardamoms, slightly crushed 3-4 onions, finely chopped 1/2 tsp ground cumin 1 tsp ground coriander 2 green chillies, slit lengthways 1 tbsp lemon juice 1 tsp runny honey 200ml single cream A generous pinch freshly ground black pepper, to garnish 1 tsp dried fenugreek leaves (kasoori methi), for garnish (optional) Mix together 1 tbsp of the oil with the ginger, garlic, salt and the black and white pepper and rub the mixture into the chicken pieces. Cover and refrigerate for at least 30 minutes. Heat the remaining oil in a heavy based saucepan and add the cinnamon and cardamoms and sauté for a minute until you can smell the aroma. Add the onions and fry for 5-7 minutes until golden brown but not caramelised. Mix in the cumin and coriander and mix well. Add the marinated chicken pieces and gently stir-fry for 10 minutes until golden brown on the outside and the chicken is cooked on the inside. Cut a piece in half and it should be white. Stir in the lemon juice and the honey and continue to cook for a minute. Add the cream and garnish with the pinch of black pepper and fenugreek leaves, if using. Serve hot with rice or chapatis.
Serves 4 2 tbsp olive oil 2 chicken breasts, chopped 1 onion, chopped 2-4 garlic cloves, crushed or 2 tsp garlic puree 1.5 tbsp Cajun seasoning 2 tsp ground cumin 1 tsp smoked paprika 250g long grain rice, such as basmati 450g can plum tomatoes 500ml chicken stock 1 red pepper, thinly sliced Heat 1 tbsp olive oil in a large frying pan with a lid and sauté the chicken breasts for 8-10 minutes until golden. Remove and set aside. Tip in the onion and cook for 4-6 minutes until soft. Add the garlic, Cajun seasoning, ground cumin and smoked paprika and cook for 5 minutes more. Stir the chicken back in with the rice, add the tomatoes and the chicken stock. Mix in the pepper. Cover and simmer for 20-25 minutes until the rice is tender.
This spicy dish is a hybrid of influenced by Chinese elements, and the piquant flavours of the soy sauce blend well with the sharpness of the turmeric and green chillies. This recipe is taken from the Easy Indian Cookbook published by Nourish Books. Serves 4 2 tbsp soy sauce 1 tbsp tomato puree or paste, 1 tbsp tomato sauce 1 tsp chilli sauce 1 tsp malt vinegar 1 tsp sugar 1/4 tsp freshly ground black pepper 450g boneless and skinless chicken breasts, cut into strips 2 tbsp cornflour 1/2 tsp turmeric 4 tbsp groundnut or sunflower oil 2 garlic cloves, chopped 1 onion, sliced, plus extra cut into rings, for serving 1 green chilli, chopped, plus 1 extra sliced, for serving Stir the soy sauce, tomato puree, or paste, tomato sauce, chilli sauce, vinegar, sugar and black pepper together in a small bowl then set aside. Put the chicken strips in a large bowl with the cornflour and turmeric and mix well. Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry stirring occasionally for five minutes, or until they change colour. Remove the chicken pieces from the pan with a slotted spoon and set aside. Tip the garlic and onion into the oil remaining in the pan and fry stirring for 3 minutes. Add the green chilli and fry for one minute. Return the chicken pieces to the pan and fry for a further 1 minute. Stir in spicy sauce mixture and stir for 2 minutes or until the chicken pieces are cooked through. Check by cutting into a piece of chicken, the juices should run clear. Serve hot topped with the onion rings and sliced green chilli.
Serves 2 2 tbsp sunflower oil 1 tsp cumin seeds 1 onion, grated 2 tomatoes, chopped or 200g can of chopped tomatoes 1/2 tsp chilli powder 1/2 tsp garam masala 1/2 tsp ground cumin 1/2 tsp dried fenugreek leaves (kasoori methi) 250g skinless and boneless chicken breasts, cut into 2cm pieces 2 tbsp butter 3 tbsp single or double cream For garnish: A few washed and chopped coriander leaves Heat a large saucepan over a medium heat and add the oil. Tip in the cumin seeds and allow them to sizzle. Add the onion and and cook for 5-7 minutes until lightly browned. Add the chopped tomatoes and sauté for 5-6 minutes or till the oil separates. Mix in the chilli powder, garam masala, ground cumin and fenugreek leaves and stir well with the onion and tomato mixture. Put in the chicken and cook till the chicken turns white on the outside. Lower the heat and cover the pan with a lid. Cook for 10-15 minutes or until the chicken pieces are cooked. Cut a piece in half and if it white inside, the chicken is cooked through. Stir in the butter and cream and garnish with the coriander leaves. Serve hot with with rice or naans.
This dish is brilliant because the preparation time is short and the curry will be ready at half time so you won't miss any of the action. It's a recipe for those who hate fiddly techniques and are lazy in the kitchen. Traditionally, vindaloo is made with garlic and wine or vinegar but it has evolved into something totally different in Britain, a very hot, very spicy scorcher of a dish. Serves 3-4 3 tbsp olive oil 4 onions or 8 shallots, peeled and roughly chopped 8-10 chicken drumsticks, skinned and pricked 4-6 garlic cloves, chopped or crushed 2 tbsp hot curry paste (shop bought is fine) 1/2 tsp chilli powder (optional) 2 tsp tomato ketchup knob of butter Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a saucepan, large enough to hold the chicken and the onions. Tip in the onions, the drumsticks and garlic and sauté for seven to eight minutes. Put in the curry paste and chilli powder. Then stir for one minute. Mix in the tomato ketchup with 500ml of just boiled water. Finally add the butter and mix. Transfer the vindaloo to a roasting tin or a casserole dish. Cover it with foil and place it in the centre of the oven for 45 minutes. Serve with chips, crusty bread, naan or rice. You can use tomato puree instead of tomato ketchup. If you're not a fan of drumsticks use any other chicken pieces.
Kashmiri chilli powder is a ground chilli pepper which is mild to medium hot and and has a piquant yet warm distinct flavour. It also adds a naturally bright red colour to dishes. Dry whole Kashmiri chillies are medium in size, cone shaped with wrinkles and are dark red. You could substitute Kashmiri chilli powder for paprika. Serves 4 650g skinless and boneless chicken thighs 1 tsp ground cumin 1/2 tsp garam masala 1/2 chilli powder 1/2 tsp Kashmiri chilli powder or paprika 3-4 garlic cloves, crushed 2 tsp peeled and grated root ginger 1/4 tsp salt 1 tbsp sunflower oil 2 tbsp Greek style yogurt 2 tbsp single cream The juice of half a lemon A few washed and chopped coriander leaves, for garnish Using a sharp knife, make incisions on the chicken. In a bowl large enough to hold the chicken, mix the cumin, garam masala, chilli powder, Kashmiri chilli powder or paprika, garlic, ginger, salt, oil, yogurt, cream and lemon juice. Mix well then add the chicken pieces and coat evenly with the spice mixture. Cover and place in the refrigerator for 20-30 minutes or longer if you have time. Preheat the oven to 200C/400F/Gas Mark 6. Place the chicken pieces in a roasting tin and cover with foil. Place in the oven for 35-40 minutes until the juices run clear if a skewer is inserted into the chicken. Remove from the oven and garnish with the coriander leaves. Serve hot with a raita and an onion salad.