Chicken with Yogurt and Semolina

Weekday evenings I always crave for tasty food, but I also prefer if it is home cooked and easy to cook! A lot of conditions! 😀 Well…if you think the same way as I do, then you will definitely love this recipe. Easy and yummmm! 🙂

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Preparation Time – 10 minutes

Cooking Time – around 20 minutes

Ingredients:

Cooking oil – as required

Chicken breast and thighs – around 750 g

Plain Yogurt – 300 ml

Semolina – around 2 to 3 tbsp

Cornflour – 2 tbsp

Onion – 2 medium, chopped

Garlic – 3 to 4 cloves, chopped

Paprika – as desired

Red chili (fresh) – 2 chopped

Fresh parsley or parsley flakes – 1 tbsp

Dried chili (ground or finely chopped) – 1 tbsp

Salt – as required

Step 1: Mix the semolina, yogurt, paprika and little salt. Add the mixture to the chicken and mix well.

Step 2: Heat oil in a pan. Shallow fry the chicken pieces until they are golden brown. Keep aside.

Step 3: Add little more oil in the pan. Add the onions and sauté till light brown. Add the garlic and red chili. Cook for another few minutes. Add the dried chili and parsley.

Step 4: Now add the chicken and mix well. Add salt to taste. Cook for few more minutes until all the ingredients are mixed well.

Step 5: Serve hot as a standalone dish or with bread.

To print this recipe click here: Chicken with yogurt and semolina

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Lime Chicken

Sundays are usually the days I like to prepare some special dish (well… not all Sundays though….haha). Today I prepared a very simple yet delicious recipe. I used lime as the main flavor imparting ingredient for this dish. The dish takes only about half an hour to prepare. So you won’t miss out on your favorite Sunday movies, and yet be able to prepare a lovely meal for your family.

It’s summer and a tangy flavor is something I prefer during this season. Do you? 🙂

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Preparation Time: 10 minutes

Cooking Time:  25 minutes

Serves: 3

Ingredients:

Cooking oil – as required

Chicken – around 800 g

Dried Oregano – 3 tsp

Garlic – 5 cloves, crushed

Onion – 1 medium, chopped

Red Pepper – ½, chopped

Garlic Chili Sauce – 2 tbsp

Red Chili – 2 small, sliced

Lime – juice of 2 limes

Salt – as required

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Step 1: Add the chili garlic sauce, oregano and salt (add very little amount of the salt) to the chicken. Mix well and marinate for 10 minutes or so.

Step 2: Heat oil in a pan. Lightly fry the chicken and keep it aside.

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Step 3: Heat 1 tbsp of oil in another pan. Add the crushed garlic, followed by the onion, red pepper and chili.  Add the lemon juice and mix well. Add salt as required. Cook or another 3 to 5 minutes.

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Step 4: Serve hot with freshly baked bread or as a standalone dish.

To print this recipe click here:

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Chicken Fried Rice with Salsa

I was bored with having steamed rice for some time. That’s when I decided one day to spice it up a little. I had some chicken in stock and few vegetables, but the main ingredient was the salsa. I wasn’t sure of this dish at all until I tasted it and it turned out exactly the way  I had expected it to. This is a very quick preparation and you can cook it even when you have very less time in hand.

Hope you enjoy cooking this as much as I did 🙂

I have not specified any specific amount for all the ingredients as there isn’t. Just use the amount you desire 🙂

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Preparation Time – 10 minutes (excluding the time needed to cook the rice)

Cooking Time – 25 minutes

Serves: 2 to 3

Ingredients:

Cooking oil – as required

Rice – 1 cup, cooked

Chicken – around 250g, minced

Green beans – as required

Corn – as required

Onion – 1 medium, chopped

Garlic – 2 to 3 tsp, chopped

Green Peas – as required

Salsa – 3 to 4 tbsp, I used the ready made salsa. If you don’t have salsa, you can prepare it at home as well by mixing chopped tomatoes, chopped green bell pepper, fresh cilantro, lime juice, jalapeno pepper, ground cumin, kosher salt and ground black pepper.

Salt – as required

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Step 1: Heat oil in a pan. Add the chicken. Cook until lightly browned. Keep aside.

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Step 2: Heat some more oil in the pan. Add the chopped onions and garlic and saute for few minutes. Add all the green beans and cook for few minutes. Follow by adding the corn and green peas.

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Step 3: Add the chicken followed by the salsa and the cooked rice. Mix well. Add salt as required. Cook for few more minutes.

Step 4: Serve hot with some delectable salad and chips 🙂

To print this recipe click here: Chicken Fried Rice with salsa

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Chicken liver with eggplant

Last few months have been crazy!! Work, travel, family visiting us… there was so much going on…. mostly good stuff though. The so not good stuff was that I hadn’t been keeping well. After a long time I have time today to work on the recipe I had prepared earlier.

I love chicken liver and I tried cooking this in a slightly different style this time. Hope you enjoy the recipe.

Have a good Sunday!

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Preparation Time: 15 minutes

Cooking Time: Around 25 minutes

Ingredients:

Cooking oil – 2 tbsp

Chicken liver – 330 g

Eggplant – 1 small, cut into small cubes

Onion – 2 medium, chopped

Turmeric – 2 tsp

Paprika – 1 tsp

Curry leaves – a handful

Garlic – 3 to 4 cloves

Ginger paste – 2 tsp

Green chili – 4, cut into halves

Cooking cream – 1/4 cup

Cumin powder – 1 to 2 tsp

Fennel powder – 1 tsp

Chili powder – 1 tsp

Curry powder – 3 tsp

Water – 1/4 cup

Salt – as required

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Step 1: Heat 1 tbsp of oil in a pan. Saute the liver for few minutes and keep them aside.

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Step 2: Heat the rest of the oil. Add the onion, garlic, turmeric and paprika and cook for 2-3 minutes. Add the ginger paste, cumin powder and chili powder.

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Step 3: Add the green chili, eggplant and curry powder and cook for another 4 to 5 minutes, until the eggplant is soft. Add the curry leaves.

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Step 4: Add 1/4 cup water and mix well. Follow by adding the cooking cream. Cook for few minutes.

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Step 5: Add the liver and cook for some time (preferably with the pan covered) until you have the desired consistency of the curry.

Step 6: Serve hot with steamed rice or freshly baked bread of your choice.

To print this recipe click here: Chicken Liver with Eggplant

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Chicken in Red Wine

It has rained almost everyday since the past few weeks. I’m just loving this weather! It’s pleasant and the best part is working on my laptop with a cup of coffee while it’s pouring outside 🙂

After a hectic week, yesterday we went to the Singapore Night Festival. It’s a festival organized by the National Museum of Singapore every year around this time of the year. There are more than 130 activities spread across 10 venues including light and sound shows and live performances. So yesterday we managed to make it on time and watch a few amazing performances…. the phoenix show, light and sound show, live performances etc. It was such a fun night! Here are some shots I took last night 🙂

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The recipe I’m posting today is something different I tried…yes with red wine. I’ve never cooked any dish before with wine although wine is a common ingredient used. For this dish, I added the vegetables I had in stock to make it a whole some meal. I loved cooking this dish, especially the part where I poured the wine since I always found it visually enticing watching chefs pour wine when they prepared similar dishes! 🙂

No more talking, here you go with the recipe…enjoy 🙂

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Preparation Time: 15 minutes (excluding marinating time)

Cooking Time: 25 minutes

Serves: 3 to 4

Ingredients:

Olive oil – 2 tbsp

Chicken – 900 g, fillet

Red Wine – 1/2 cup

Tomato – 1 medium, cut into discs

Red Pepper – 1, sliced

Carrot – 1, cut into thin discs

Big red chili – 2, a thin slit in the middle

Garlic – 2 tsp, finely chopped

Chicken stock – 1 cup

Dried Parsley – 1 tsp

Brown sugar – 1 to 2 tsp

Salt – as required

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For the marinade:

Red wine – 1 to 2 tbsp

Vinegar – 2 tsp

Paprika – 2 tsp

Chili powder – 1/2 to 1 tsp

Seasoning – 3 tsp

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Step 1: Mix the marinade ingredients and add it to the chicken. Marinate for around 1 to 2 hours.

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Step 2: Heat the olive oil in a U-shaped vessel or pan (after the chicken has been marinated for at least 2 hours). Add the carrots and mix well. Cook for around 1 to 2 minutes.

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Step 3: Add the garlic followed by the tomato. Saute for another 1 to 2 minutes. Add the red pepper, red chili and mix well.

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Step 4: Add the chicken and mix well. After 2 to 3 minutes, add the red wine and the parsley. Cook for few minutes.

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Step 5: Add the chicken stock now along with the sugar and mix well. Lower the flame and cover the pan. Let the mixture cook until you have a very thick consistency. Add salt as required.

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Step 6: Serve hot with freshly baked bread of your choice.

To print this recipe click here: Chicken in Red Wine

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Tomato Chicken

Last few days were quite busy and fun….busy as we had guests at home and fun of course as there was lots of chatting, going around and yes cooking! But most of the cooking I did last week was the usual normal Indian dishes. So yesterday after a long time, I thought of trying something different and was ready to devote some time to the dinner preparation.

I had some minced chicken in stock but the main aim was to use the tomatoes lying in the fridge since the last few days. I also cooked some vegetables by the side so as not to compromise on my body’s daily requirements. It was a great meal overall. The dish had a sweet and sour flavour and was very soft. I will definitely prepare this dish again!

How did you spend the last few days? Any interesting stories or recipes… please do share 🙂

Enjoy your weekend 🙂

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Preparation Time: 20 minutes

Cooking Time: Around 45 minutes (takes lesser time if vegetables are cooked while the chicken and tomato are being baked)

For the baked chicken in tomato – around 30 minutes (including baking time)

For the vegetables – 12 minutes

Serves: 2

Ingredients:

Olive oil – around 2.5 tablespoons

For the baked chicken in tomato:

Tomato – 5, large

Chicken – 300 g, minced

Chili sauce – 3 to 4 tsp

Garlic paste – 2 tsp

Paprika – 2 tsp

Butter or margarine – 1 to 2 tsp

Pickled chili – small amount, for garnish

Salt – as required

For the vegetables:

Tomato juice – around 1 cup

baby corn – 1 cup, cut into small 1/2 inch pieces

sweet corn – 1/4 cup

Red pepper – 1/2, cut into cubes

Whole pepper – a few

Red chili – 1 to 2

Dried parsley – 1 to 2 tsp

Salt – as required

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Step 1: Cut a circle with a sharp knife carefully on each of the tomatoes and discard the circled part. Scoop out juice and seeds from the inside of the tomato and place it in a separate cup. I used this juice to cook the vegetables. Set the tomatoes aside.

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Step 2: Preheat oven at around 180 degrees C for 10 minutes. Meanwhile, heat 2 tbsp of oil in a non stick pan. Add the garlic paste. Follow by adding the minced chicken, chili sauce and paprika. Add salt as required. Cook for few minutes until the chicken is cooked. Set aside. Let the chicken cool down a bit.

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Step 3: Grease the outside of the tomato with a bit of butter or margarine. Now add the cooked minced chicken in each of the tomatoes to make it full leaving a little space for garnish. Place the tomatoes in a baking dish greased with oil. Place the baking dish in the oven and bake it for around 20 minutes or until the tomatoes are medium baked.

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Step 4: While the tomatoes are baking, heat the rest of the oil in a non stick pan. Add the tomato juice and pepper. Cook for around 1 to 2 minutes. Follow by adding the baby corn, sweet corn, red pepper and chili. Cook for around 10 minutes or so until you have a thick consistency.

Step 5: Add the dried parsley and salt (as required). Transfer to a serving bowl. Check the tomatoes. Once they are done, transfer to a serving tray.

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Step 6: Serve hot with freshly baked bread. You can also serve the baked tomato chicken as an appetizer per your preference.

To print this recipe click here: Tomato Chicken

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Baked chicken in Salsa

I’ve been preparing baked dishes for quite sometime now. So this is another one I added to my list. Chicken is my favorite and I love cooking it differently each time and as goes for flavor, tangy is something I look out for now and then. So I used Mexican sauces and spices to cook the chicken this time. I loved this dish, especially since it is quite hassle free – mixing all ingredients together and baking it. It was the perfect dish on a busy evening!

I hope you enjoy cooking this dish as much as I did. Have a good weekend 🙂

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Preparation Time: 15 minutes (excluding marinating time)

Cooking Time: Around 30 minutes

Serves: 4

Ingredients:

Olive oil – 1 tbsp

Chicken – Around 900 g

Tomato – 1 large, cut into big cubes

Red pepper – 1 large, cut into cubes

Onion – 1 medium, sliced

Cajun – 3 tsp

Chili lime – 2.5 tsp

Mixed pepper – 1 tsp

Paprika – 3 tsp

Salsa – around 1/4 cup

Salt – to taste

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Step 1: Make some slits on the chicken pieces. Place the chicken in a big bowl. Add all the ingredients and mix together with the chicken. Add salt as required. Marinade the chicken in the fridge for around 30 minutes to 1 hour.

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Step 2: Preheat oven at around 220 degrees C for 10 minutes. Transfer the chicken marinade along with all the ingredients to a baking dish. Bake the dish for around 20 to 30 minutes, until the chicken is fully cooked.

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Step 3: I served the dish with rice cooked with butter, parsley and corn. You can serve it with bread of your choice and also as a standalone dish.

To print this recipe click here: Baked Chicken with Salsa

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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