Easiest Way to Prepare ❣ Tasty Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙 Recipes ❣ by Rachel Khoo

How to Making Recipes Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙 using 28 ingredients and 5 steps

Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙. - South Indian chicken curry is a great dish for entertaining and can be part of a lavish menu. It goes well with basmati rice and a vegetable. A southern Indian style dish inevitably conjures up thoughts of the tangy tastes of kokum and tamarind, tempered by the creamy smoothness of coconut cream. - If you're like lots of us, you already know that you ought to be eating more healthy. However, making a constructive change in your consuming habits doesn't suggest you could't make your favorite recipes anymore. With the renewed interest in healthy cooking and eating, there are many new and fascinating ways to adapt your time-tested recipes to make them better for you- and you are able to do it with out sacrificing a bit of taste. It doesn't matter why you are changing your eating habits- to your well being or your appearance- making changes does not imply giving up all of your favorite meals.

An easy and tasty Indian recipe with chicken and Indian spices. A delicious chicken curry with onion,ginger,garlic,tomatoes,coriander leaves etc. Heat oil in a pan and add bay leaf, ginger,garlic. I looked at his recipe and figured it was very similar to what we had in Penang.

➽ 600 g Mutton (is older in age) (not all butcher has this).
➽ (or substitute with 800g chicken thighs off bone).
➽ 2 large onions sliced.
➽ 3/4 tsp turmeric powder.
➽ 2-3 medium tomatoes sliced.
➽ 1 lemon stalk, bashed at the bottom part.
➽ 2 tsp ginger paste.
➽ 2 tsp garlic paste.
➽ 1 tsp salt.
➽ 1/2 cup yoghurt (or 1/2 can coconut cream milk).
➽ 3 green chillies, chopped finely.
➽ 1 inch fresh ginger, cut julienned.
➽ 4 kaffir-limes leaves, teared at the edge.
➽ 3 tbs oil.
➽ 1 tsp Kasuri Methi powder (roasted) (sun-dried fenugreek leaves,.
➽ Has a combination between celery&fennel taste bitter-bite).
➽ 250 ml Water.
➽ Salt n grinded Black pepper.
➽ To make GARAM MASALA:.
➽ 1 tsp Coriander seeds.
➽ 1 tsp Cumin seeds.
➽ 1 tsp Fennel seeds.
➽ 1 tsp black mustard seeds.
➽ 1 tsp Peppercorns.
➽ 4 whole red chillies.
➽ Fluffy Jasmine Rice.
➽ Garnished: Coriander leaves, to have 1 tbs chopped.
➽ 4 big pink potatoes,cut in a big cube.Steam18'.Fry, top spices.

We got satisfaction a few weeks later with this chicken curry recipe published in a Saveur article by my friend Christopher Tan. He obtained the recipe from a West Sumatran Padang-style rice plate restaurant in Jakarta. I looked at his recipe and figured it was very similar to what we had in Penang. Turn onto a plate and set aside. A dish of chicken cooked until tender in rich and creamy gulai sauce.

Cook the Jasmine Rice in the Rice Cooker for 17'. Peel the Potatoes, chop roughly into quarter into one eight. Steam in double pan for 18'. Remove, sprinkle on top mixture of 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp thyme, a pinch of cayenne pepper. Mix, then add 1 tbs olive oil. Rub all over the potatoes..
Pan dry roast the Masala ingredients on low heat for 3' till the items are roasted and release flavour. Take it out on a plate, let it cool. Set aside. In the same saucepan add 2 tbs oil, heat add the potatoes and fry until change into golden brown. Remove onto a serving dish, set aside.
Transfer the roasted spices into a blender and grind it into a powder. This should give around 6 tbs which is sufficient for 600g Mutton or Chicken. Clean and wash the meat pieces, pat dry...
Slice the onions and tomatoes, whisk the yoghurt. Heat oil in a wok add the onions, stir fry for 1' on medium high. Add the meat pieces, mix well and stir for 1' on medium high. Add the ginger,garlic paste,lemon grass stalk,kaffir-lime leaves, and 1' later add the chopped tomatoes,mix well and fry for 2'.Add the roasted Kasuri methi, salt and grinded black pepper.Now reduce the heat to low and cover & cook on low heat for 15' till the onions are softened. Open the lid and give a stir in between..
Now add 250ml water,give a mix,cover &cook on low heat for around 40' till the meat pieces are tender.Then lower the heat and add the yoghurt (or the coconut cream milk).Mix it well&cook on low heat for around 4'-5' till it is cooked&oil separates.Add water if required.When the meat is tender then turn off the heat, remove and transfer onto a serving bowl.Take off the lemon grass stalk&the kaffir-lime leaves.Garnish on top with coriander herbs.😍To serve with a fluffy steam rice & fried potatoes.

Indian style Chicken or Mutton Curry (Gulai Kambing)😍🐤🐑🍜😙 - We got satisfaction a few weeks later with this chicken curry recipe published in a Saveur article by my friend Christopher Tan. He obtained the recipe from a West Sumatran Padang-style rice plate restaurant in Jakarta. I looked at his recipe and figured it was very similar to what we had in Penang. Turn onto a plate and set aside. A dish of chicken cooked until tender in rich and creamy gulai sauce.