Sue's Roast Chicken

Ingredients:

1 medium large whole chicken (preferrably organic or free range chicken)

1-2 sticks of cinnamon

4-5 cloves

4-5 cardamon

5-6 Kafir Lemon Leaves (Or 2-3 Bay Leaves)

1 sprig cilantro

1 bag of red seedless grapes

5-6 cloves of garlic crushed

2 Tbsp garam masala

1 Tbsp oil

2 Tbsp yoghurt

Salt to taste

One large banana leaf for wrapping the chicken (optional)

Kitchen string



Method:
First thaw the chicken completely and then clean the chicken under streaming water thoroughly inside and outside. Next loosen the skin of the chicken. Make a paste with garam masala, salt, oil, yoghurt. Rub it under the skin of the chicken, trying to get it in as far as you can it. Mix grapes with whole spices, cilantro, salt and stuff it into the open cavity. Truss the chicken (see the video on how to truss a chicken). Sprinkle he top of the chicken salt and pepper. Optionally, wrap the whole chicken in the banana leaf. Keep it in refrigerator for about an hour (or overnight). Preheat oven to 425 degrees. Place the chicken on a roasting pan in the middle rack of the oven. Roast it for about 1 hour, until the skin is nicely browned (if you are using banana leaf, unwrap it to check for brownness). Let it stay in the oven for another ~20 min to finish cooking process. Cut into pieces and serve on a platter with grapes around it.


Note: This is my family's favorite for holiday dinners. The grapes enhance the taste with just the right blend of moist sweetness and spiciness. The banana leaf (which is completely optional) gives an added layer to retain moisture and gives it a smoky flavor.
By sunita Shenoy

Chicken Curry

Method:

1 small chicken wash and cut in to small pieces

2  onions
1 small cup coconut gratings 
1/2 bunch  of coriander leaves 
Few mint leaves 
4 green chillies
2 tspn chillipowder
10 cloves
1"cinnamon

2 tbsp coriander seeds

1tspn  cumin seeds

5 to 6 pepper corns
3 to 4 small green cardomom
1 " ginger
5 pods skinned garlic
Cut onion in to big cubes
Heat 1 tspn oil in a kadai

Add coriander seeds cumin seeds  cardomom , cloves , cinnamon, pepper, green chilly s garlic pods, ginger

Roast for a few seconds

Add to this  coconut and coriander leaves
Fry for a while
Remove and keep aside

Heat 1 tspn oil  

Add onion
Fry for for a while till it becomes soft

Add to this chopped tomatoes
Fry for a while
Grind the roasted ingredients first

Add to this the coconut/coriander leaves  chillipowder,  onion+tomatoes fried 

Grind together adding sufficient water to fine paste
Heat 3 tabspn oil in a flat bottom kadai
Add the masala and stir till it leaves some oil

Add the chicken peices and sufficient water to cook the chicken

Add salt to taste

Close this with a lid keeping on a medium flame.

When chicken is cooked add chopped coriander leaves and chopped mint leaves and simmer

Relish with rice or roties

Spicy Chicken Chettinad

Ingredients and method:

1 small chicken with bone - cut in to small pieces, wash thoroughly.
1 tab spn chilli powder
1 tbspn coriander powder
1 tspn cumin powder
1 tbspn garam masala
1/2 cup yogurt
2 tbspn tandoori masala or SRS masala powder
1 tspn pepper powder
Add these ingredients to the washed chicken and marinate for 2 to 3 hours

Add salt to taste .
1 big cup chopped  onion
Heat 4 to 5 tabspn oil in a kadai .
Add 1 big tbspn garlic, 1/2 tbspn ginger paste in the oil and fry till the raw smell goes away
Add chopped onion, 6 to 7 slit  green chillies ( or more if u want it to be spicy), 1 tbspoon curry leaves
Add 1/4 cup thinly slit red and green bell pepper .
Stir well till it is translucent .
Add the marinated chicken to this adding  little water(do not add toomuch water) to  cook it .
Stir and  toss frequently .
Cover it with a lid over a medium fire .
When chicken is done and is dry remove from fire. Garnish with chopped  coriander leaves. Optionally you can garnish with chopped spring onion or green and red bell peppers.

Chicken Curry

Ingredients: 1 pound chicken wash cut in to small pieces 1 big onion chopped 2 medium tomatoes chopped 4 to 5 almonds or cashewnuts 1/4 cup grated coconut 1 tbspn chilli powder 4 green chillies 8 cloves 1 " cinnamon 2 tspn coriander powder 1 tspn cumin powder 3 cardamom 1/2" ginger 3 cloves garlic

Method: Heat little oil in a pan and fry all the above ingredients together for a while . Grind in to smooth paste . Heat oil in a vessel and add the masala , stir for a few minutes till the aroma comes out . Add the washed chicken pieces and chopped coriander leaves and salt to taste Simmer the masala with chicken for some time adding sufficient water till the chicken is done. squeeze lemon juice to add to ur taste .Garnish with chopped coriander leaves. Serve with hot roties or rice

Chicken Fajitas | Mexican



  













Ingredients

 sliced garlic  in the heated oil

chicken pieces

chicken pieces over the flame 

finished  Fajita

Tortilla rolled up with Fajita Mixture

Ingredients:

1 lb. boneless skinless chicken breasts, sliced into thin strips

1 big red bell pepper, sliced

1 big green bell pepper, sliced

1 big white onion, sliced

2-3 garlic pods, sliced

2-3 green chillies, sliced (optional, if you want it spicy)

1-2 tomatoes, sliced

1/4 cup cilantro chopped

1/2 tsp oregano

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp chilli powder

1/4 cup olive or canola oil

Tortillas

Salt to taste

Method:

Wash chicken and marinate with all the dry spices (salt, oregano, coriander powder, cumin powder, chilli powder) with a little oil. Keep aside for at least 1/2 hour.  

Heat oil in a skillet. Add garlic, then add chicken. Stir fry till chicken turns opaque (1-2 mins). Remove from heat and 

keep aside. Now in the same oil (add more oil if needed) stir fry onions, peppers., chillies (1-2 mins) Add salt to taste. Now add the chicken back into skillet, add cilantro and tomatoes. Toss together . Viola, the dish is ready to enjoy! 

Alternative, all these can be grilled on a griddle.

To Serve:

Just before serving,  heat tortillas on a griddle with a little butter. Assemble a spoon of chicken mixture, salsa and guacamole and sour cream on the tortilla. Roll and eat.