Mild Chicken Curry With Yogurt

Watch my step-by-step videoChknCurryYogurt_NT

Eating a chicken curry doesn’t have to have you breathing fire like a dragon. This curry is mildly spiced and finished with yogurt.

Chicken Curry With Yogurt

Ingredients

  • 1 whole chicken cut into pieces
  • Juice of half a lemon
  • 2 tsps of ginger and garlic paste
  • 1 tsp each turmeric, chilli powder and garam masala
  • salt and pepper to taste
  • 2 tsps yogurt
  • Oil
  • 2 Red Kashmiri chillies
  • 1 sliced red onion
  • 1 tsp black mustard seeds
  • 2 tsps ginger and garlic paste
  • 1/2 tsp turmeric and garam masala
  • 1 large finely chopped tomato

Instructions

  1. Marinate the chicken for 30 mins to overnight with the lemon juice, ginger and garlic paste, spices, salt pepper and yogurt.
  2. In a saute pan heat some oil and add the red chillies, followed by the onion and mustard seeds.
  3. Cook the onions till golden brown and remove from pan.
  4. In the same pan add the chicken and cook for a few minutes till nice and golden brown.
  5. Add more ginger and garlic paste and the additional spice powders followed by the tomatoes.
  6. Cook this for 30 mins, stirring frequently and adding water if required.
  7. Finish with a cup of stirred yogurt by incorporating a few tbsps at a time and folding it into the gravy.
https://kravingsfoodadventures.com/mild-chicken-curry-with-yogurt/

Chicken Liver & Mushroom Stuffing

Watch the step-by-step videoChickenLiverStuffing_PosterHI’ve made stuffing so many times before, but this stuffing style was so delicious that I decided to try it for myself. This recipe used Chicken livers and you must remember to properly sear them to bring out the flavor.

Chicken Liver & Mushroom Stuffing

Ingredients

  • 1/2 loaf bread (about 2 cups)
  • 1/2 lb Chicken livers
  • 1/2 finely chopped red onion
  • 1 cup mushrooms
  • 1/2 cup small diced beef pepperoni
  • 1 tsp cumin
  • Salt to taste
  • 2 tbsps chicken stock
  • 1/4 cup coriander

Instructions

  1. Cut the bread into cubes and bake till toasty on the outside but still soft in the middle
  2. In a saute pan add some oil and sauté the livers for a few minutes till nice and seared. Remove and keep aside
  3. Add a bit more oil and sauté the onions, followed by the mushrooms and beef pepperoni
  4. Chop the cooked liver and add back into the pan
  5. Add some stock for moisture and finish with chopped coriander
  6. In a oven proof dish, layer some croutons at the bottom and mix the stuffing mixture with the other croutons and over lay them on the dry croutons
  7. Beat and egg and mix it together with a cup of chicken stock
  8. Drizzle over the stuffing mixture and bake for 10 – 15 minutes
https://kravingsfoodadventures.com/chicken-liver-mushroom-stuffing/

Thai Basil Chicken

Watch to view step-by-step instructions

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Thai food is one of my FAVORITE things to make. Earlier this year I started making a red curry and my obsession with Thai food was well on it’s way.

There’s something intriguing about chicken mixed with chilli and garlic and delicately flavored with the liquorice flavor of Thai basil.

This recipe is super super easy to make, grab your ingredients and let’s get started!

Thai Basil Chicken

Ingredients

  • 7-8 small red fresh Thai red chillies
  • 7-8 cloves of fresh garlic
  • 3 sliced shallots
  • 1 lb boneless chicken thigh meat cut in small pieces
  • 3 tbsps hoisin sauce
  • 3 tbsps light soya sauce
  • 3 tbsps dark soya sauce
  • 1 cup Thai basil or Holy basil leaves

Instructions

  1. Coarsely slice the garlic and chillies and pound together in a mortar and pestle
  2. Heat some oil in a wok and sauté the chilli garlic mixture
  3. Add the shallots and sauté
  4. Add the chicken and cook till done
  5. Add the sauces and stir well
  6. Finally add the basil and serve
https://kravingsfoodadventures.com/thai-basil-chicken/

Thai Green Curry Chicken

View my step-by-step video

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The freshness of a Thai Green Curry paste really sing together with creamy coconut milk in this recipe. When I want to learn how to make an authentic Thai dish, I always rely on the experts – I have been a subscriber of fellow Canadian Pailin’s Hot Thai Kitchen for a long time and I appreciate her very informative and straightforward approach to Thai food.  I’m going to show you my version of her recipe for Thai Green Curry Chicken. This recipe is very popular globally for many reasons, the combination of a fragrant Thai green Curry paste fused with coconut milk, Chicken and other aromatics is simply out of this world. ThaiGreenPaste_H

Typically Thai food is made by reducing coconut milk down till the oil separates from the solids and that oil is used to cook the Chicken. With commercial store bought canned coconut milk, the stabilizers sometimes prevent the oil from separating. Try to find coconut milk that has a higher fat content. There are a few brands that I like to use, Arroy is one of them. Typically when you buy coconut milk in a can, you shake it before you open it. In this case I would reccoment you not do that. When you open the can, the cream and thicker solids float to the top, leaving the thinner milk at the bottom. This works well in this recipe as I need the thicker cream for the first part of the recipe and the thinner part for the end. I also like to use boneless Chicken thigh meat, this is so succulent and much more inexpensive than breast meat.

Before you read the recipe I want to add a disclaimer that although the base recipe is very authentic, I have made small tweaks to it to my taste. The end result is spectacular. This recipe definitely has a bite, if you use the store bought Green paste, depending on the brand it may not pack as much heat. If you’re using my spice paste recipe and want a mild curry, reduce the amount of chillies by half.

Thai Green Curry Chicken

Ingredients

  • 1 tsp Coconut oil
  • 2 cups coconut milk(400 ml can)
  • 3 Red chillies sliced
  • 4 tsps Thai Green Curry paste http://kravingsfoodadventures.com/thai-green-curry-paste/ ?
  • 2 tbsps Fish sauce
  • 1 tbsp Palm Sugar(can sub light brown Sugar)
  • 3-4 Lime leaves
  • 1 lb boneless Chicken cubes
  • 1 cup Chicken stock
  • Fresh Basil leaves
  • 2 small Thai eggplant cut in slices (can sub regular eggplant)
  • 1/4 cup canned and drained Bamboo strips

Instructions

  1. Heat the Coconut oil in a wok add the red chillies and lightly brown the Chicken and keep aside. Note: Chicken is not typically sautéed in Thai cuisine – you can skip this step and cook the Chicken later
  2. Add 1 cup of the heavies part of the Coconut milk to the hot wok and cook down till oil starts to separate or the milk reduces by half
  3. Add the curry paste and mix in
  4. Add the Fish sauce and Palm Sugar
  5. Add the Lime leaves
  6. Add another cup of Coconut milk and a cup of Chicken stock and bring to the boil
  7. Add the sautéed Chicken back in and cook for about 5 – 7 mins. If skipping the sautéing step, cook the chicken for at least 7 – 15 mins
  8. Add the Thai eggplant slices and allow to cook for a minute before adding the Bamboo strips and Thai Basil leaves
  9. Serve with Jasmine rice
https://kravingsfoodadventures.com/thai-green-curry-chicken/

Masala Mac & Cheese

View my step-by-step video

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Like most other kids, my boys have loved Mac and Cheese since they were old enough to chew. I remember making a trip to India when my son was a toddler, armed with packages of Mac & Cheese. My boys still love Mac and Cheese but at 17 and 14, they are all grown up and deserve something familiar but a bit more adventurous. This Masala Mac and Cheese combines the techniques of making a curry and a béchamel and blends it together to create a great new twist to this recipe. This is also a great recipe to introduce your kids to new flavours by sneaking it into something familiar.

In this recipe the technique of making a curry and a béchamel are fused together to create something a bit more sophisticated. Because my boys love some protein, I’m adding Chicken in this recipe, but you could easily make it without. You can also customize this recipe by choosing a different type of pasta or combination of cheese – just have fun with it!

Masala Mac & Cheese

Ingredients

  • 1 lb Chicken cut in small pieces
  • 1 Onion chopped
  • 1 tsp Garlic paste
  • 1 tsp each Cumin & Chilli powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 2 tomatoes(about 1.5 cups)
  • 4 tbsps Butter
  • 4 tbsps all purpose Flour
  • 4 cups Milk
  • 1 cup grated Asiago Cheese
  • 400 gms Fusili Noodles
  • 2 cups grated Mozzarella and Cheddar

Instructions

  1. Heat some oil in a sauté pan and sauté one onion
  2. Once the onion has browned, add the chicken, followed by the spices, garlic paste and tomatoes
  3. Add salt and cover to cook
  4. Uncover and take out of pan and keep aside
  5. In the same pan melt the butter and stir in the flour to form a roux
  6. Add the milk in a little at a time, stirring to remove lumps
  7. When it’s all dissolved, add the grated Asiago
  8. While the béchamel is thickening, boil the pasta according to the package instructions and drain
  9. Tip the pasta into the béchamel, together with the masala base and combine
  10. Add to a bake proof dish, cover with 2 cups of cheese and bake till the cheese has melted and golden
https://kravingsfoodadventures.com/masala-mac-cheese/

Chicken Cafreal

View my step by step video

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Chicken Cafreal is a culinary favourite from beautiful coastal Goa. This popular chicken recipe is made by blending ingredients together like green chillies, coriander, ginger and garlic together with vinegar and tamarind marinating it overnight before it’s shallow fried. Cafreals unique blend of spices and herbs makes it unique to other Indian green spice blend preparations like Hara kebabs that use a green masala base too.

Chicken is slathered in a luscious green paste made by grinding herbs, chillies and spices together with coconut vinegar and tamarind paste, before cooking. In this special collaboration, Karen Ahmed gets a surprise call from Aunty Maggie who accuses her of captivating her husband Silu.

My Nana used to often make this dish but I took it for granted. I now appreciate the blend of spices, vinegar and tamarind together with coriander and chillies that make this a very unique recipe.

Chicken Cafreal

Ingredients

  • 1 tsp Cumin
  • 1 tsp black Peppercorns
  • 1 tsp Cloves
  • 1 inch stick of Cinnamon
  • 2 tsps of Khus Khus(White Poppy Seeds)
  • 1 tsp Haldi or Turmeric
  • 1/4 cup Coconut Vinegar
  • 8 cloves of Garlic
  • 1 inch stick of Ginger
  • 4 large green Chillies
  • 1 large bunch Coriander(stems and leaves) about 4 cups
  • 1 inch piece of Tamarind soaked in 1/4 cup water
  • 10 – 15 skinned Chicken drumsticks

Instructions

  1. Roast the whole spices – Cumin seeds, Peppercorns, Cloves, Cinnamon and Khus Khus together in a dry pan and leave aside to cool
  2. Grind to a powder once cooled
  3. In a food processor add the Vinegar and roughly chop the chillies, garlic and ginger and blend
  4. Add 1/2 the coriander, the spices a tsp of Turmeric and some water to help it blend
  5. Add the second half of the coriander, 1- 2 tsps of salt and the soaked Tamarind(be sure to remove any seeds)
  6. Skin and clean your chicken and make gashes in the meat
  7. Pour the mixture over the Chicken and leave to marinate for a few hours and preferably overnight
  8. Shallow fry on all sides and bake in the oven for 30 mins
https://kravingsfoodadventures.com/chicken-cafreal/

Peri Peri Spiced Hens

Watch my step by step video

PeriPeriChicken_H

Peri Peri Spice is one of my favourite Portuguese spices. The Peri Peri chilli was brought by the Africans to Portugal and this beautiful blend was born.  I myself have some Portuguese heritage and although I cannot claim this recipe to be authentic, I can promise you that it’s a pretty good version. This spice blend to make a delicious Roast Chicken dinner. It would look wonderful on your holiday table but would also make a great family night meal.

Peri Peri Chillies are hard to find, but I’m going to substitute these for these hot red chillies.

Peri Peri Spiced Hens

Ingredients

  • 3 Hot red fresh Chillies
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 4 Garlic cloves crushed
  • 1 tsp paprika
  • 2 tsps Thyme leaves
  • 1Ž4 cup Red Wine vinegar
  • 1Ž4 cup Olive Oil
  • Juice of 1Ž2 a lemon
  • 1Ž2 tsp black pepper
  • 1 tsp coarse salt

Instructions

  1. 1 roasting Chicken
  2. Brine 1/4 cup each Salt & Sugar + 1 litre of Water
  3. Soak the Chicken in brine overnight, remove and pat dry
  4. Grind the chillies in a food processor and add to a bowl together with the rest of the ingredients and mix well
  5. Rub the Chicken with the marinade and leave it aside for about 2 hrs
  6. Roast in a 350 degree oven for 60 – 80 mins till the bird is golden
https://kravingsfoodadventures.com/peri-peri-spiced-hens/

Fiesta Chicken Soup

Click here for my step by step video

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Arrrrrriba Arrrriba, I’m in the mood for a little Mexican party and we’re going to prepare a Fiesta Chicken Soup. In this recipe, I’m going to use fresh ingredients combined with the smokiness of Mexican chilli and cumin. I’m using large red mexican chillies, these can be purchased dried and I’m simply going powder this in my food processor. If you can’t find regular Mexican dried chillies, you can substitute guajillo, ancho or even chipotle dried peppers. You can even just use Mexican chilli or chipotle powder.

This soup is great as is but even better garnished with a dollop of sour cream, some cheese and some fresh Pico de gallo. If I have any leftovers I heat it up in a pan and poach my eggs in them as a great kick start to the day.

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Fiesta Chicken Soup

Ingredients

  • 1 medium finely diced red Onion
  • 4 cloves of Garlic crushed
  • 1 dried New Mexico red chilli, powdered
  • 1 tsp cumin powder
  • 1 Chicken breast diced
  • Salt & pepper
  • 3 Tomatoes, blanched and pureed
  • 2 cups Chicken stock
  • 1/4 cup black Beans
  • 1/4 cup green diced Peppers
  • 2 cobs of corn roasted and de husked
  • Garnish – Sour Cream, Pico de Gallo & Mexican shredded cheese

Instructions

  1. Heat some oil and saute the onion
  2. Add the garlic followed by the Chili powder and Cumin
  3. Add the Chicken and cook
  4. Season Chicken with salt and pepper
  5. Add the tomato puree and the Chicken stock and taste for salt
  6. Add the beans, peppers and the corn
  7. Cover and cook for a few minutes
  8. Garnish with a dollop of sour cream, some pico de gallo and cheese
https://kravingsfoodadventures.com/fiesta-chicken-soup/

Jerk Chicken Burgers

View my Step by Step video

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As part of a very special Burger collaboration, with my YouTube friends, I bring you a smoky Jerk Burger. This is the perfect crowd pleaser – ground Chicken is mixed with a smoky homemade Jerk marinade and studded with red pepper and thyme before grilling to perfection. I always prepare a special burger recipe for the summer and this year Jerk was on the top of my list. Prepare these ahead of time and freeze them.
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Jerk Chicken Burgers

Ingredients

  • Ingredients
  • 6 tbsps Jerk marinade + additional 2 tbsps
  • 4 lbs ground Chicken
  • 3 tbsps Red Pepper confetti
  • 3 tbsps Thyme
  • Salt to taste
  • Oil

Instructions

  1. Mix all the ingredients together and weigh them to make 7 oz patties
  2. Freeze atleast for an hour before grilling so they are nice and firm
  3. Brush the burgers with the 2 tbsps of jerk marinade mixed with oil and grill for a few minutes on each side till cooked.
https://kravingsfoodadventures.com/jerk-chicken-burgers/

Pahadi kebab

View my step by step video

PahadiKebabs_HNTI am so excited to bring you this recipe today. Pahadi kebabs are delicious nuggets of chicken marinated in mint, coriander, garlic and ginger and tenderized with hung yogurt.

This is skewered and barbecued to delicious perfection. I first tried this in India when my dad ordered some Indian takeout from a local kebab place and I was hooked. As soon as I got back I had to try to recreate it and I’m happy to report that I got it all figured out. Although this kebab looks very similar to a hare kebab or a hariyali kebab, it does have a distinct taste that sets it apart.

I’m using hung yogurt in this recipe, this just means that I’m going to remove all the water from the yogurt by placing a 1/4 cup in some cheese cloth and squeezing it.

I’m also using fresh mint which at this time of the year my garden is just bursting with the delicious herb. Let’s look at the ingredients

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Pahadi kebab

Ingredients

  • 2 oz each fresh Mint and Coriander
  • 1/2 cup yogurt, hung in a cheesecloth
  • 6 cloves Garlic
  • 3 tbsps chopped Ginger
  • 3 fresh green chillies
  • Juice of one Lime
  • 2 lbs boneless Chicken cubes
  • Oil

Instructions

  1. Set the yogurt in some cheesecloth and squeeze all the water out of it
  2. Grind together the Lime juice, Ginger, Garlic and Chillies, Salt & Pepper
  3. Add the green paste to the washed and cleaned Chicken
  4. Add the yogurt, mix and leave to marinate overnight
  5. Before skewering and cooking on the grill add some oil and more salt to taste
  6. After the Pahadi kebabs are cooked, sprinkle with some Garam Masala and serve
https://kravingsfoodadventures.com/pahadi-kebab/