Chicken Sukka Recipe | Hungry Forever

Chicken sukka goes well with puffed rice and tomato sambar and is quite a spicy dish. It is a very simple recipe, easy to make and quick to prepare. 

INGREDIENTS

• 1/2 kg Chicken
• 1/2 medium onion
• 1 tsp red chilly powder
• 1 tsp black pepper powder
• 2 tsp Coriander/dhania powder
• ¼ tsp Turmeric powder
• ¼ tsp Garam masala powder
• 2 tsp yogurt curd
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tsp Oil
• coriander leaves for garnishing

INSTRUCTIONS

1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4. Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .

RECIPE LINK: https://www.hungryforever.com/recipe/chicken-sukka-recipe/

Chicken And Waffles In Nyc | HungryForever

Your quest for soul food in New York City is not complete without a plate of fried chicken and waffles served with peaches and cream. Believe it or not, this well-known local cusine was once an unusual combination. The modern variants of this dish comes from the meal served in the African-American community in early 20th-century Harlem, New York. Today, New Yorkers are experimenting with waffles flavoured with bacon and cheddar, rosemary and mushrooms topped with exotic cranberry, herb, cinnamon-maple, or lemon-honey flavoured butters. The traditional fried chicken has been replaced with gourmet brick pressed chicken, buttermilk-fried chicken, and chicken smothered in gravy Read more  https://www.hungryforever.com/chicken-and-waffles-in-nyc/

Chipotle Chicken Fajitas Recipe | HungryForever

The warm and earthy flavors of chipotle add wonderful depth to these delicious chicken fajitas.These chipotle chicken fajitas are a perfect dinner option for you. They barely take any time to make and all you'll need is an iron skillet!

INGREDIENTS

• 2 skinless boneless chicken breasts, cut into strips.
• 1 tablespoon Oil
• salt to taste
• pepper to taste
• 1 teaspoon Cumin powder
• 1 teaspoon chilli powder
• 1 Onion, sliced
• 1 red bell pepper sliced
• 1 cup mushrooms sliced
• 2 cloves Garlicchopped
• 1 tablespoon chopped chipotles in adobo
• 2 tablespoons lime juice
• Warm tortillas to serve the chicken with
• Cilantro to garnish
• Lime wedges for serving

INSTRUCTIONS

1. Clean the chicken, add salt, chilli powder, cumin and pepper.
2. In a large skillet, heat the oil and cook the chicken on medium heat.
3. Cook for 5-7 minutes, stirring occasionally and remove.
4. To the same skillet, add onions, red bell peppers, mushrooms and cook until soft.
5. Stir in the chopped chipotle and lime juice and mix well. Season with salt and pepper.
6. Tip in the cooked chicken and mix.
7. Serve with warm tortillas and lime wedges.

Recipe Link: https://www.hungryforever.com/recipe/chipotle-chicken-fajitas-recipe-2/

Mangalorean Chicken Curry | HungryForever

Mangalorean Chicken Curry is a delicious, spicy and tangy curry prepared with coconut milk and tamarind. Mangalorean Chicken Recipe is a great combination with freshly made rice balls and also with kori roti.

INGREDIENTS

For gravy

• 1/2 kg Chicken with bone or without bone, cut into bite-size pieces
• 3 tablespoons Oil
• 1 cup red onion finely chopped
• 3/4 cup Fresh Coconut grated
• 3-4 cups Water including to extract milk
• Salt to taste
• 2 springs Curry Leaves for garnishing

For Masala

• 2 teaspoons Oil
• 1/2 cup Fresh Coconut grated and tightly packed
• 6-10 nos Dry Red Chillies (See notes)
• 2 teaspoons coriander seeds heaped
• 1/2 teaspoons Cumin seeds
• 1/4 teaspoons Mustard seeds
• 1/4 teaspoons fenugreek seeds
• 2 inch piece cinnamon stick
• 1/4 teaspoon black pepper
• 3 nos Coves
• 1/4 teaspoon Turmeric powder
• Tamarind a gooseberry size
• 1 inch Ginger
• 5 cloves garlic
• 1/2 cup red onion finely chopped

INSTRUCTIONS

For extracting coconut milk

1. Soak 3/4 cup of coconut in 3/4 cup of warm water for 30 minutes and after 30 minutes, blend, extract the first milk from it. Add 2 cups of water and blend again. Then extract the coconut milk once more.
2. Keep both coconut milk aside (separately) till you prepare the gravy.

For the masala

1. Add 1 teaspoon of oil in a pan. Add grated coconut and roast till it becomes to nice brown colour. It will take about 4-5 minutes. Transfer to a plate once done.
2. To the same pan, add another teaspoon of oil. Roast coriander seeds and dry red chilli. When both are almost roasted, add rest of the ingredients(cumin seeds, Mustard seeds, fenugreek seeds, cinnamon stick, black pepper and cloves) one by one and roast it again. Stir continuously to avoid burning.
3. When all the ingredients are roasted well, turn off the heat and add turmeric powder. Mix it well. The heat in the pan is sufficient for the turmeric powder.
4. Transfer to a plate and allow the ingredients to cool to room temperature.
5. Meanwhile, soak tamarind in 1/4 cup of water.
6. Chop onion, ginger and garlic.
7. By now, the roasted ingredients would have cooled well.
8. Add everything to a mixie jar or blender and make a paste out of it. Add 1/4-1/2 cup of the coconut milk (extracted second time) to help in grinding process. It will take 5 minutes approx. to get the desired consistency.
9. Keep this paste aside.

For the gravy

1. Heat 3 tablespoons of oil in a pan.
2. Add finely chopped onion and saute till it becomes soft and translucent. It will take 5-7 minutes.
3. Add the ground paste. Mix well. Use little quantity of water to rinse the mixie jar and pour it to the pan. Saute and let it cook for 3 minutes.
4. Add the chicken pieces. Saute for 2 minutes and pour the remaining coconut milk and salt to taste. Add 1/2 cup of water and mix again. Allow the dish to cook in low flame till the chicken is almost done.
5. When the chicken is almost down, add the coconut milk (first extracted milk) and a spring of curry leaves.
6. Just boil it for 1 minute and turn the flame off. I garnished it with the a spring of fried curry leaves.
7. Serve hot with rice or roti.

Recipe Link: https://www.hungryforever.com/recipe/mangalorean-chicken-curry/

Sri Lankan Chicken Curry Recipe

Tickle your palate with spicy Sri Lankan taste in chicken curry blended with coconut milk, coriander and red chilies. 

INGREDIENTS

• 30 gms ghee
• 1 onion chopped
• 2 cloves garlic crushed
• 4 green chillies cut lengthways into thin strips and seeds removed
• 1 tbsp ground turmeric
• 1 tbsp ground coriander
• 1 1/2 kgs chicken pieces
• 2 1/2 cupes coconut milk
• 2 tbsp coconut cream
• 2 tbsp fresh lime juice

INSTRUCTIONS

1. Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
2. Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
3. Add coconut cream and lemon juice, simmer uncovered for 5 minutes.

Recipe Link : https://www.hungryforever.com/recipe/sri-lankan-chicken-curry-recipe/