Yummy in tummy.....

Recipe coming soon.....

3 tsp Turmeric

2 tsp Ground Coriander

2 tsp Cumin Powder

1/2 tsp Chili Powder

3 tsp Garam Masala

2 tablespoon gigner

2 tablespoon garlic

cumin seed (pinch)

mustard seed (pinch)

1 Red Capsicum/Pepper(chopped)

1 Green Capsicum/Pepper(chopped)

2 big onion finally chopped

2 chicken breast and 6 drumstick

Ghee (or olive oil if you want to be extra healthy)

1/2 cup Creamed Tomato's(if you like the tomato taste to curry add a little more

STEP :-1) Chop all the veggies

2) Fry the chopped onions until it gets brown.

3) Then add chicken and cook for 5 mins

4) Turn dowm the heat into a medium flame and add giner and garlic paste and stir for 3 to 4 mins

5) Add your chooped veggies and creamed tomatoes with a less amt. of water and some ghee.( do not add much water)

6) Now add all the spices and cook on a low heat

Chicken doesn't take very long to cook, always make sure it is cooked all the way through. When the chicken is ready - so is your delicious curry!

when the chicken is ready serve it with your roti or rice .

* 3 tbs olive oil

* 1 full chicken cut into 6-8 pieces, bone in and skin on(optional)

* salt and pepper

* 1/2 c. flour/breadcrumbs

* 1 large onion, chopped

* 6 cloves of garlic, minced

* 1 red bell pepper, chopped

* 3/4 c. white wine

* 1 28-ounce can of diced tomatoes

* Mushrooms

* fresh basil(1 cup chopped)

* Italian seasonings

* 1 egg

Steps:

1.Clean and dry chicken pieces, add salt & black pepper, a little red chilli powder, Italian seasonings. Break one egg ,beat the egg and pour it over the chickens and add bread crumbs according to your preference. let it sit for 15 mins

2.Heat the oil in a large skillet, Place the chicken in the skillet, working in two batches so you don't crowd the chicken. Cook each piece for about 4 minutes on each side, or until they are lightly browned, then remove them and let them rest on a plate.

3.Add the onion, garlic, mushrooms and red pepper to the chicken-cooking skillet. Cook it up, stirring occasionally, until the onions and peppers are soft, probably about 7 minutes.

4.Add chicken and little bit of ur fav indian spices to get a definitive indian flavour to this otherwise non-spicy dish.While on medium-low heat, add crushed tomatoes, salt, pepper and Italian seasoning.Then add the wine,let the wine and vegetables simmer until the wine is about half evaporated.

5.Bring it all back up to a simmer, and then just let it cook for about 30 minutes.Serve with fresh Italian bread.

My first Malaysian dish. This Malaysian-inspired dish boasts a blend of both Indian and Asian Influences.
Malaysian-Style Spiced Chicken

12 ounces skinless, boneless chicken thighs or breast halves
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon

1/2 tsp red chilli powder
1/4 teaspoon ground cloves
2/3 cup water
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon peanut or vegetable oil
1 tablespoon freshly grated ginger
4 garlic cloves, finely minced
2 medium onions, cut into thin wedges
1 medium red or green bell pepper, cut into strips
1/2 of a stalk lemongrass, cut into 2-inch pieces, or 1/2 teaspoon finely shredded lemon peel
3 tablespoons coarsely chopped roasted peanuts

Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.

In a medium bowl, combine coriander, cumin, turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add chicken; stir to coat; set aside.

For sauce, in a small bowl stir together water, vinegar, sugar, cornstarch and salt. Set aside.

Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions, bell pepper and lemongrass or lemon peel. Stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok. If used, discard lemongrass.

Add chicken mixture to wok. Stir-fry for 3 to 4 minutes or until chicken is tender and no longer pink, scraping bottom of wok constantly to prevent spices from sticking. Push chicken from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through.

Serve with rice or naan. Sprinkle individual servings with chopped roasted peanuts.