METHI CHICKEN IN COCONUT MILK : FENUGREEK CHICKEN

METHI CHICKEN IN COCONUT MILK

This recipe is my mom's style of methi chicken. Its pressure cooked and quick recipe. It has simple ingredients yet flavourful. Each ingredient added in enhances taste in unique way.

INGREDIENTS

Chicken : 2 lbs

Methi fresh fenugreek leaves : 1 bunch

Coconut milk : 1 can

Onion : 1 large

Tomatoes : 2 medium

whole cloves 2

whole cardamom 2

cinnamon 1/2 inch stick

Ginger garlic paste 2 teaspoon

 

Salt as per taste

Red chilli powder : 1 teaspoon

Turmeric powder : 1/2teaspoon

Coriander powder : 1/2 teaspoon

Garam Masala powder : 1/4 teaspoon

METHOD

1. Wash chicken. Peel each methi leaf out of the bunch and wash . Finely chop onion and tomatoes. set aside. 

2. In pressure cooker take about 3 tablespoon oil (i used canola,u can use vegetable oil) . Add whole cardamom, cloves and cinnamon and heat for 2 minutes. 

3. Add chopped onion and fry till translucent. 

4. Add ginger garlic paste and fry for 2 minutes more. 

5. Add chopped Tomatoes and fry for another 3-5 minutes till soft. 

6. Add chicken and powder masalas and fry for 5-6 minutes.

7. Now add methi leaves and mix. Add coconut milk and cover with lid and whistle and let it cook for 10 minutes after pressure builds. 

METHI CHICKEN IN COCONUT MILK

This recipe is my mom's style of methi chicken. Its pressure cooked and quick recipe. It has simple ingredients yet flavourful. Each ingredient added in enhances taste in unique way.

INGREDIENTS

Chicken : 2 lbs

Methi fresh fenugreek leaves : 1 bunch

Coconut milk : 1 can

Onion : 1 large

Tomatoes : 2 medium

whole cloves 2

whole cardamom 2

cinnamon 1/2 inch stick

Ginger garlic paste 2 teaspoon

 

Salt as per taste

Red chilli powder : 1 teaspoon

Turmeric powder : 1/2teaspoon

Coriander powder : 1/2 teaspoon

Garam Masala powder : 1/4 teaspoon

METHOD

1. Wash chicken. Peel each methi leaf out of the bunch and wash . Finely chop onion and tomatoes. set aside. 

2. In pressure cooker take about 3 tablespoon oil (i used canola,u can use vegetable oil) . Add whole cardamom, cloves and cinnamon and heat for 2 minutes. 

3. Add chopped onion and fry till translucent. 

4. Add ginger garlic paste and fry for 2 minutes more. 

5. Add chopped Tomatoes and fry for another 3-5 minutes till soft. 

6. Add chicken and powder masalas and fry for 5-6 minutes.

Kerala style Fish curry with coconut milk using Salmon

Mutton curry in coconut milk : Gosht ka Salan

This ghost ka salan (meat curry) is extremelyeasy and quick to make. Simple and super tasty . Few ingredients and flavorful. 

INGREDIENTS 

Mutton : 2 lbs

Coconut milk : 1 can

(I used cooking coconut powder (no sugar added,plain) 1 cup)

Onion : 1 large chopped 

Potatoes  : 3 medium , 

( peeled and cut horizontally from center in 1/4 inch thick slices. That would be 4 pieces in each potato.)

Tomatoes : 2 medium (chopped)

Cooking oil : 1 tablespoon  (I used canola oil) 

Cilantro fresh leaves : 1 tablespoon chopped 

Chilli powder : 1 teaspoon 

Salt : 1 teaspoon 

Turmeric powder : 1 / 4 teaspoon 

Coriander powder : 1 / 4 teaspoon 

METHOD 

1. In pressure cooker add washed medium size mutton pieces (with bone or boneless or mix ,your choice). Add chopped onion and tomato and turmeric powder and oil. 

Add 1 cup water. 

Cover cooker lid,put whistle and cook till meat is 80% done. 

2. Open cooker after pressure it out. Now add coconut milk (or powder) ,chilli powder, coriander powder, salt,potatoes.  

Tip: adding green chillies enhances the taste. Add about 3 chopped. I skipped this coz of preschooler who would eat. 

Cover cooker and add whistle.  Cook for 5 minutes  more .

Turn off the stove and garnish with cilantro.  

Your easy peasy two step mouthwatering mutton curry is ready.  

After step one it looks like this

Add coconut powder

Add Masalas

Add potatoes 

When u open cooker after all cooking it looks rich like this. 

Aloo Palak with coconut paste

Ingredients

Palak ( spinach )                 1 bag
Aloo  (potatoes )                 3 medium size peeled big cubes
Fresh coconut paste         4 tablespoon

I m going to use half can of coconut milk 

Green chillies                       2 or 3 sliced from center

Red chilli powder               3/4 teaspoon
Turmeric  powder              1/4 teaspoon
Salt as per ur liking but use slightly lesser than other recipes as Palak is naturally salty green
Ginger garlic  paste             3/4 teaspoon
Onion                                       1 large chopped
Tomatoes                                2 or 3 medium chopped
Oil                                               2 tablespoon

Here is the 2 minute method

1. Fry chopped onion in oil in pressure cooker.
2. Add ginger garlic paste and stir for 2 minutes.
3. Add potato cubes (quite big like 1/2 inch by 1/2 inch not very tiny ),  chopped tomatoes , slit green chilies  and mix
Now add washed palak (spinach) . If you have purchased bagged palak and leaves are separate no need to cut . Add direct. If you are using a proper bunch chop just the stems and leave leaves whole. 
4. Add salt , turmeric powder, red chilli powder and mix
5. Now add coconut paste (or milk) mix
6. No need to add water. No need to mix for long time like minute or so.. just add everything and close cooker lid. Put whistle.
7. In traditional indian cooker turn off after one whistle and wait for pressure to let out. For presto Mexican cooker wait for pressure to build and reduce to low flame for 2 minutes and turn off and wait for pressure to release.
8. Open cooker and use cooking spoon and smash 5 to 6 cubes of potatoes as u mix everything. If u see it very watery keep open cooker on medium to high flame and drain out water till its desired thickness.

Enjoy mouthwatering aloo Palak by mom .

Fish Curry : Kerala style

INGREDIENTS

• 
  
• 
  
• Fish (I used whiting fillet frozen as its suitable for gravy) - 1 lb
• Onion - 1 small, sliced
• 
  
•  ginger & garlic paste- 1 tbsp, each
• Green Chilly - 2-3, slit lengthwise
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbspn
• Turmeric powder - ½ tspn
• Fenugreek powder [or seeds] - ½ tspn
• Tamarind paste : 1 Tablespoon
• 
  
• Coconut milk : 1can
• Salt
• Curry leaves

METHOD:

1. Heat oil in a  deep pan. Add  ginger & garlic paste and saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
2. Add tamarind and salt. Add half can coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Add remaining coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
3. The curry should be rested for sometime to help the flavors settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.

Serving suggestion:  Best with plain rice.

Garnish : Fresh parsely leaves .

Thai Style Chicken Meatball Curry

My friend posted Thai style Chicken Meatballs curry on Facebook. Everybody was raving about it. She served it with Noodles. I thought of including it on my blog before i forget it. This recipe is something i want to save for life and keep cooking. Its very easy and quick recipe.

MEATBALLS:

Ingredients:

Ground chicken : 1lb
Two slices of white bread sides out.
Garlic paste 1/2 tablespoon
Ginger Paste : 1/2 Tablespoon
Black pepper  to taste.
salt to taste.

Method:
1.  Mix all ingredients well and let it sit for 2 hours.
2. In a pot boil 5 glasses of water.
3. Make small balls of ground meat mixture and drop in boiling water.
4. Let them boil in water for at least 10 minutes.

Tip: You can make extra meatballs when free and  preserve these meatballs in freezer and use them in gravy when in hurry  for quick dinner.


Curry:

Ingredients:

Oil: 2 tablespoon
4-5 curry leaves
One medium size onion diced.
crushed ginger 1/2 tablespoon
Green chillies 4
Crushed Garlic 3 cloves.
Paprika : few flakes
Turmeric powder :1/2 teaspoon
Black pepper powder : 1/2 teaspoon
Peanuts crushed 1 tablespoon
Coconut milk : 1 can

Method:

1. In a pot heat oil on medium flame.
2. add onion and fry till translucent. Do not let onions brown.
3. Add crushed ginger and garlic.Add crushed green chillies. Add crushed peanuts.
4. Add paprika,turmeric powder,black pepper powder and fry for 1 minute.
add meatballs and fry for 2-3 minutes.
5. Add coconut milk and simmer the flame and let till cook for 5 minutes.

Thai meatball curry is ready

Serving suggestion: Best with rice or noodles.

Garnishing suggestion: Diced onion and/or cilantro