Jun 092017

Kicap chicken is popular in Malaysian cuisine and it is prepared using chicken cooked in dark and sweet soy sauces. This goes well with steamed white rice.

Kicap Chicken 3

Ingredients

  1. Chicken (cut into cubes) – 1 kg
  2. Onion(chopped) – 2
  3. Tomato(chopped) – 2
  4. Ginger-garlic apOD109328602582045000ste- 1 tbsp
  5. Kashmiri chilly(piriyan Mulaku ) – 8
  6. Kashmiri dry chilly – 2
  7. Peppercorns – 1tsp
  8. Dark soy Sauce –2 tbsp
  9. Sweet Soy Sauce(Kicap Manis) – 1 tbsp
  10. Vinegar-2tsp
  11. Spring onion – To Garnish
  12. Capsicum/Bell Pepper(Green,cut lengthwise),carrot (cut lengthwise) – To Garnish
  13. Salt
  14. Peanut Oil

Kicap Chicken 1

Preparation

  1. Clean and wash chicken and cut into medium sized cubes.
  2. Grind ginger-garlic aOD109328602582045000pste,Kashmiri chilly peppercorns into a fine paste. If you don’t have kashmiri chilly,you can add 1 tbsp kashmiri chilly powder.
  3. Heat oil (In Malaysian cuisine, they use either peanut or groundnut oil )in a pan. Add dry kashmiri chilly and saute well till light brown.remove from pan and keep aside.
  4. In the same pan,add chopped onions and saute till golden brown.
  5. Add chilly paste and cook on low flame for 10-15 minutes.let it dry and color changes to dark red.
  6. add chopped tomatoes to it and saute well.
  7. Once it is done,add chicken pieces and stir well to get coated with masala.
  8. Add dark soy sauce and sweet soy sauce to it and mix well.Check for salt.Add if required.
  9. Add fried dry red chilly to it and mix.
  10. cover and cook on low flame without adding water.stir in between.if you need to add water just sprinkle some water and cook.
  11. once it is cooked well,add vinegar to it and mix well.
  12. Garnish with spring onions,carrots and capsicum
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
May 042017

 

Chicken Roast (2)

 

Ingredients

  1. Chicken(cut into medium cubes) – 1/2 kg
  2. Onion(cut lengthwise,thinly sliced,medium ) – 2
  3. Ginger-Garlic paste – 2 tsp
  4. Turmeric powder – 1/4 tsp
  5. Kashmiri chilly powder – 1tbsp
  6. Coriander powder – 1 tbsp
  7. Jeera powder – 1/4 tsp
  8. Pepper powder – 1/2 tsp
  9. Fennel seeds powder – 1/4 tsp
  10. Pudina leaves (chopped) – 1tsp
  11. Coriander leaves (chopped) – 1 tbsp
  12. kuskus paste –1 tsp
  13. Lime juice – 2 tsp
  14. Curry leaves – 1 sprig
  15. Onion(fried) –to garnish
  16. Potato pieces(cut lengthwise and fried) – 1, to garnish
  17. Coconut Oil
  18. salt

Chicken Roast (3)

 

Preparation

  1. Marinate chicken pieces with lime juice,chopped coriander leaves,,chopped pudina,turmeric pwoder,pepper powder,fennel seeds powder and salt.Keep in the fridge for 3 hours to get marinated well.
  2. Heat coconut oil in a pan.Saute thinly sliced onions,curry leaves and once onion starts to turn light brown add red chilly powder,coriander powder,jeera powder mixed with little water  and stir well.
  3. Once the raw smell goes,add ginger –garlic paste ,kusksu paste to it and mix well.
  4. once oil clears add marinated chicken pieces to it and mix well.
  5. cover and cook on low flame till done.no need to add water as chicken itself produces water while cooking.
  6. In the mean time Heat little oil in another pan and fry potato pieces and onion  till brown and crispy.
  7. Once chicken is cooked well and dry, remove from fire.
  8. Garnish with fried onions and potato slices.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Jan 192017

Kadathanattu Chicken is popular in a place called vadakara ,northern part of Kerala. I got this recipe from “Pachamulaku” cookery show.This is a unique and different style of preparation. Hope you all love this..

 

curry leaves Chicken

Ingredients

  1. Chicken( cut into medium cubes) – 500 gms
  2. Ginger – 2” piece
  3. Garlic – 15
  4. Green Chilly – 4
  5. Kashmiri chilly powder – 1 tbsp
  6. Red Chilly Powder – 2tbsp
  7. Onion(finely chopped,cut lengthwise) – 2
  8. Onion(cut into cubes) – 1
  9. Capsicum(cut into medium cubes) – 1
  10. Tomato (Take pulp and grind it into juice) – 2
  11. Pepper powder – 1 tsp
  12. Chilly Sauce – 1 tsp
  13. Tomato Sauce – 1 tsp
  14. Curry leaves(finely chopped)  – 1 tbsp
  15. Coriander leaves(chopped) – 2 tbsp
  16. Salt

DSC_6537

DSC_6523

Preparation

  1. Grind ginger,garlic and green chilly into a coarse paste. squeeze out the juice and keep aside. Don’t discard the coarse paste mix.
  2. Marinate chicken with red chilly powder,Kashmiri chilly powder,ginger-garlic-green chilly juice,and salt.set aside for 1 hour.shallow fry chicken pieces till done.
  3. In the mean time, fry chopped onions till crispy and brown.
  4. Then saute onions cubes in the oil(the same we used for frying chicken) till light brown.
  5. Add fried chicken pieces, ginger-garlic-green chilly coarse mix,capsicum,tomato juice,pepper powder and mix well.
  6. Add chilly sauce,tomato sauce,curry leaves and coriander leaves.Check for salt and add if needed.stir well and cook till dry.
  7. Remove from fire.
  8. Serve with Rice or Roti.
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Rating: 4.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , ,
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