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Chicken Recipe
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Ingredients: Spices for Chicken (A)
  1. 750g chicken breast, discard skin, cut into 5 pieces
  2. 300g (2) tomatoes, diced
  3. 270g (3) onions, sliced
  4. 500ml (2 1/2 cups)water
  5. Ingredients for Rice:
  6. 270g (1 3/4 cups) Basmati Rice
  7. 650ml (3 1/4 cups) water
  8. 20g (2 Tbls.) vegetable oil
  9. 5ml (1 tsp.) yellow coloring leaves
  10. 30g (1 stalk) coriander leaves
  11. 20g (1 stalk) turmeric leaves
  1. 30g (6 pips) garlic
  2. 20g (2cm)ginger
  3. 60g (4) red chilies
  4. 3g (1 tsp.) black pepper
  5. 8g (2 tsp.) chili powder
  6. 3g (1 tsp.) turmeric powder
  7. 3g (1 tsp.) salt
  8. 4g (1 Tbls.) coriander powder
  9. 75g (1/2 tub) low fat yogurt
Spice (massala salt) (B) Spices (C)
  1. 12g (2) cinnamon bark
  2. 3g (3)cardamoms
  3. 2g (5) cloves
  4. 4g (1 Tbls.) cummin seeds
  5. 4g (1 Tbls.) fennel seeds
  1. 30g (1 stalk) coriander leaves
  2. 20g (1 stalk) mint leaves
  3. 40g (1 medium size) lime, extract juice
Spices for Rice (D) Ingredients (E)
  1. 40g shallots, chopped
  2. 10g (2 pips) tomato, chopped
  1. 10g (1) nutmeg
  2. 12g (2) cinnamon bark
  3. 1g (3) cloves
  4. 1/2g (1/4 tsp.) cummin seeds
  5. 1/2g (1/4 tsp.) fennel seeds
  6. 2g (3) bay leaves
  7. 3g (1/2 tsp.) salt
Method to Prepare Chicken:
  1. Coat chicken with spices (A). Marinate for at least 2 to 3 hours.
  2. Add water and bring to a boil.
  3. Add tomatoes and onions.
  4. Stir in spices (B) and lower heat.
  5. Stir in spices (C) when gravy thickens and chicken is cooked.
  6. Cook over low heat for a few minutes before removing. Serve with nasi briyani.
Method to Prepare Rice:
  1. Saute Spices (D) until fragrant.
  2. Add ingredients (E) and stir fry for a few minutes.
  3. Add rice and stir well.
  4. Add water and cover the pot. Leave to cook.
  5. Stir in yellow coloring, coriander leaves, and tumeric leaves into rice. Remove.