Thai Chicken With Cashewnuts - Kai phat met mamuang himmaphan - ไก่ผัดเม็ดมะม่วงหิมพานต์

 Thai cuisine has the influence of Indian and Chinese . The main ingredients like coconut milk , peanut , fresh turmeric and banana leaf used in   cooking process  - shows the Indian influence.

          This may be due to many south Indian especially Tamil Kingdoms has ruled Thailand. We Indians can easily adapt to these thai recipes , as these tastes similar to our cuisine except there are no aromatic spices used .

  Use of various sauces in this chicken recipe , will suite the taste buds of Chinese recipe lovers.

  These days I was searching for new chicken recipes every time I cook chicken , I prefer to make the recipe that suit to our taste buds.

 This Thai chicken with cashews is easy to make with minimum ingredients.

Prep time – 10 min

Cooking time – 10 - 20 minutes

Total – 30 minutes

Requirements :

For the sauce

Soya sauce – 1 tsp

Sweet dark soya sauce – 1 tbsp

Fish sauce – 1 tbsp

Brown sugar – 1 tbs

Water – 1 tbs

For the stir –fry

Peanut oil / vegetable oil – 2 tbs

Garlic – 2 cloves

Cashews – 20 nos

Onion – 1

Dried Red chilies – 4

Boneless skinless Chicken – 500 g

Salt as required

Method :

Whisk all the sauce ingredients together in a small bowl.

Heat oil in a wok or frying pan , let it heat for five minutes in low flame.

Add the cashew nuts and fry till golden brown.

 In the same pan , add the chopped garlic , chopped onion and split red chillies and sauté till the spicy aroma of chilies come.

Add in the chicken pieces and stir well.

 Chicken cooking time varies. It may take about 10 – 15 minutes.

Stir twice or thrice in between.

Add in the required salt according to taste , as the soy sauce contains some salt.

Now , add the fried cashews and mix once.

Add in the sauce and toss well for five minutes.

Thai chicken with cashews is ready to serve.

Serve with jasmine rice  / plain white rice.

We had it with plain white rice.

Chicken chukka varuval

 Chicken chukka varuval ( ccv ) was a famous chicken recipe of Tamilnadu. This ccv goes well with rice , briyani and roti. There are many recipes for this ccv which varies from region to region .

 I am sharing my mom chukka varuval recipe here. I like this spicy and delicious chukka with rice a lot.

Requirements :

Chicken – ½ kg

Shallots – 10

Tomato – 2

Ginger – 1 inch piece

Garlic – 4

Homemade curry masala powder – 2 tbs

Oil – 4 tbs

Curry leaves

Coriander leaves

For tempering :

Aniseeds – ¼ tsp

Shallots – 5

Ginger garlic paste – ½ tsp

Curry powder – 1 tbs

Green chilly - 2

Method :

Heat a tsp of oil, sauté the shallots till they turn translucent.

Add in the ginger , garlic , chopped tomato and sauté for two minutes.

Let these cool and grind into a smooth paste.

Heat another spoon of oil , add the curry leaves and sauté , add the chicken pieces and sauté for two minutes.

Add the grounded onion paste and 2 tbsp of curry powder  , mix well.

Add  a cup of water and required salt , cook till the chicken pieces are cooked.

Take out the chicken pieces out.

Heat oil in a pan , add the aniseeds and let it splutter.

Add the chopped shallots and green chilly , sauté for two minutes.

Add in the curry leaves and sauté.

Add salt if required.

Now , add the cooked chicken and sauté for two minutes.

Add the curry powder , sauté till the raw smell leaves.

Take off from flame and sprinkle fresh curry leaves and coriander leaves.

Chicken chukka is ready to serve.

Serve this hot spicy chukka with steaming rice………..

 

Green chicken

  This chicken with mild green colour will be appealing to eyes. It is healthy as we are adding spinach to chicken.

We had this chicken with plain rice. It tasted great and different.

Requirements :

Chicken – 250 g

Spinach – 10 leaves

Mint – 10 leaves

Ginger garlic paste – ½ tsp

Onion – 1

Tomato  - 1

Bay leaf – 1

Chilly powder – ½ tsp

Coriander powder – ½ tsp

Curry leaves

Oil – 1 tsp

Salt as required

Aniseed – ¼ tsp

Green chilly – 2

Method :

Cook the boneless chicken with salt.

Grind spinach , mint , tomato , chilly powder and coriander powder to a fine paste.

Heat oil , add aniseeds and bay leaf.

Add the chopped onion and slit green chilly.

Sauté well till translucent.

Add the ginger garlic paste and grounded masala.

Cook till the raw smell leaves.

Add the required salt and mix well.

Add the cooked chicken pieces and mix well.

Cook for another two minutes.

Take off from flame and serve.

Green chicken is ready.

  sending to 60 days to christmas @ cook like priya and  my friend divya's space

Happening @ siris food flavours

Hyderabadi chicken

    This is the best accompaniment to briyani and ghee rice. many thinks that Hyderabad dishes are more spicy , this dish is medium spicy only.

Requirements :

Chicken – 1 kg

Onion – 3

Tomato puree – 1 cup

Turmeric powder – 1tsp

Ginger garlic paste – 1 tbs

Masala :

Chilly paste – 2 tbs ( to taste )

Cinnamon – 2

Cloves – 2

Bay leaf – 2

Marati moku – 2

Dry roast the above ingredients and powder.

Method :

 Heat oil , sauté onion well till it is translucent.

Add chicken and sauté well.

Add ginger garlic paste and turmeric powder , chilly paste and powdered masala and sauté well till raw smell leaves.

Transfer in to cooker ,add salt and one cup water and cook till a whistle.

Open the lid and add tomato puree and stir well till the gravy thickens.

Garnish with coriander leaves.