Perfect Lunch – Food Blog by Richard Harris Soans https://thelittlechefinme.com Mon, 09 Aug 2021 08:48:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://i0.wp.com/thelittlechefinme.com/wp-content/uploads/2021/03/favicon.png?fit=32%2C32&ssl=1 Perfect Lunch – Food Blog by Richard Harris Soans https://thelittlechefinme.com 32 32 190301631 Red Thai Chicken Panang Curry https://thelittlechefinme.com/myrecipe/red-thai-chicken-panang-curry/ https://thelittlechefinme.com/myrecipe/red-thai-chicken-panang-curry/#respond Mon, 09 Aug 2021 04:18:49 +0000 https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry-copy/

Main Description.

Thai Red Curry

The base Thai red curry paste is traditionally made fresh with mortar and simple kitchen tools,  and it remains moist throughout the preparation process. The red coloring is  derived from dry red Chilies  Thai red curry pastes are readily available in super markets, which have a shelf life span for up to 2 years, Make sure you get a nice brand, which makes life easier.

 

 
 
svgPin

Ingredients

  • 150 Gms Boneless Chicken Thighs (cut into bite sizes)

    2 Red Chilies 

    1 Tbsp Chopped onions.

    1 Tbsp Spoon Galangal (Thai) Ginger Chopped

    1 Tbsp Chopped Garlic 

    2 large Stalks of Lemon Grass roughly cut

    1 Tsp of Roughly Chopped Spring Onions

    5 Kaffir Lime Leaves

    salt to taste

    1/2 Tsp Crushed Black Pepper Powder

    1 Tbsp Fish Sauce

    2 Large Bowl of Coconut milk (add Coconut milk powder Mixed with hot water)

    100 Gms Mushrooms

    100 Gms Zucchini

    100 Gms Broccoli 

    3 Tbsp  Red Thai Curry Paste (Ready made)

Serves
People
svgPrint Recipe

Instruction

  • 01

    In a Heated Frying Pan, add coconut oil, as soon as the oil is hot, add the Chicken pieces and fry them for two mins on high heat, add salt to taste and black peppers, move the chicken pieces on the one side of the pan.

  • 02

    In the same Pan, add Chopped onions and fry for 1 minute, add Ginger and Garlic, fry for 2 mins, Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 to 3 mins, add the Kafir lime leaves, Lemon Grass stalks, and cook them for 3 to 4 mins, add the Red Curry Paste, fry and mix for 1 min 

  • 03

    Add the  coconut milk and bring it to a boil, and keep mixing and make sure the lumps are not formed, cook for 3 to 4 mins max, add the red chilies and spring onions for garnishing, finally add the fish sauce and further cook for 2 mins.

Tips

  • Make sure you do not over cook the Chicken Thighs as they cook faster.

  • Use the Coconut Powder with hot water to make the coconut milk
  • Add any veggies of your choice
  • This Aromatic Red curry goes Very well with jasmine rice or any rice.
  • This is a Spicy dish, if any time you feel the dish is more spicy than you prefer, you can always mellow it down by using 1 cup of additional Coconut milk.
]]> https://thelittlechefinme.com/myrecipe/red-thai-chicken-panang-curry/feed/ 0 2416 Tandoori Chicken Double Masala Biryani https://thelittlechefinme.com/myrecipe/tandoori-chicken-double-masala-biryani/ https://thelittlechefinme.com/myrecipe/tandoori-chicken-double-masala-biryani/#respond Thu, 11 Mar 2021 21:43:27 +0000 https://thelittlechefinme.com/myrecipe/air-fryer-chicken-breasts-copy/

Main Description.

Although I’m not from Persia, I tried making my own version of Chicken Tandoori Double Masala Biryani.

In Indian cuisine as per my belief there is nothing larger than Chicken Tandoori & a nice Biryani

Both these Gem recipes have their own levels and I had in mind to bring them together, it did turn out great.

svgPin

Ingredients

  • Marination

    650 GMs Chicken Thighs

    350 GMs whole Chicken legs (Preferably)

    2 Tablespoon of Garlic paste

    1 Tablespoon of Ginger paste

    1 Teaspoon Turmeric powder

    1 Tablespoon chili powder

    1 Tablespoon Kashmiri or Teekha Lal Powder

  • 3 Tablespoon of Hung Yoghurt

    Make sure the Marination Masala is enough that it will submerge the whole chicken, as you would require it to use it later to make the double masala biryani.

    Mix well and Place it in the fridge for a minimum of 1 hour or overnight.

    Chicken Ko Aur Chikna Banao....(Hindi)

Serves
People
svgPrint Recipe

Instructions

  • 01

    In a frying pan add one tablespoon of butter allow it to melt and then add 3 table spoon of oil and place the chicken to fry 10 mins total, 5 mins on each side as we would like to cook the chicken up to 80 %. Keep aside the left over Marination.

  • 02

    Rice with spice

    1 1/2 cup rice soak in water for 30 mins

  • 03

    In a Cooking pot with water add lots of salt, add one bay leaf, 4 cloves, one piece cinnamon, and one tablespoon of Cumin seeds, allow the spices to infuse in the water as soon as the water starts to boil add the rice and cook it up to 80 %

     

    Chicken main hai Dum....(Hindi)

  • 04

    Add Fried chicken to the left over marination mix it well in a separate vessel, In a biryani Vessel of your choice, add the first layer of chicken, add little rice just enough to cover the base and add on top of the  first rice layer, add little brown onions, one tablespoon ghee mixed with a pinch of saffron and little chopped coriander and mint leaves.

    Add second layer of chicken and then rice, add the remaining ghee mixed with saffron and the rest of the brown onions, mint leaves and coriander leaves and close the vessel with a lid and seal it with Silver foil or use a dough, initially keep the flame high for 2 mins and then on slow flame for up to 8 mins for Dum....

  • 05

    Making of the chicken & Rice Tower

Tips

  • You could make 2 layers of rice and 2 layers of Chicken….

     

]]> https://thelittlechefinme.com/myrecipe/tandoori-chicken-double-masala-biryani/feed/ 0 384