POULTRY Chicken Dishes
Chicken akhni pilau

Chicken akhni pilau

 Ingredients: 
 1 kg of diced chicken thigh fillets

 1 & 1/2 onions, sliced
 3 tablespoons, ground cumin

1/2 teaspoon tumeric powder
 2 green chillies
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4-6 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)
 3 tablespoons, tomato paste, mixed with 1 cup of water 
 4 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) 

 OR Garam Masala-Paprika Curry Powder(No Chilli)  
 3 Bay leaves & 1 teaspoon of Salt (to taste)

 
3 cloves  
 2 star anise  
 2 sticks cassia bark(cinnamon) 
 1 cup of peas
 2 carrots diced
1/2 cup of plain yogurt   
 2 cups of rice (refer to traditional yellow rice for preparation)

Recipe:     
In an oven proof pot, heat 2 tablespoons oil on med-high heat and saute the 1 onion, sliced, until soft. Add ginger, garlic, curry leaves, green chillies, cassia bark, cloves, star anise and saute for 2 minutes, until onions are slightly browning. Add curry powder, tumeric and cumin, cook for 2-3 minutes, stirring well. Add chicken, stirring for 4-5 minutes, infusing spices into meat. NB: add a dash of water if starts to stick.

Stir in tomato paste mix, bay leaves and salt, cover with lid and cook on medium heat for 25 minutes, stirring regularly, adding water if necessary. 
Add vegetables to chicken and 1/4 cup of water to cook vegetables, for approx,10 minutes.
Then add yogurt, cooked rice and toss lightly to blend meat with rice and then simmer on low heat for 10 minutes .

Spread the sliced 1/2 onion over akhni and cover opening of pot with foil to make airtight. Bake in oven at 180 degrees celcius for 15 minutes.  Bake to evaporate moisture. Check if akhni is ready by inserting a knife and if it comes out clean, then akhni is ready to serve. 

6 servings
Serve with sambals and dhal
Garnish with coriander

Chicken curry

Chicken curry

 Ingredients: 
 1 kg, chicken thigh fillets, diced/cubed 
 NOTE:(can use whole chicken, cut into 8 sections or mixed chicken, pieces- just extend simmer time by 15 minutes) 
 1 large onion, diced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
14 curry leaves (dry) OR 10 curry leaves (fresh)
3/4 can of diced tomatoes OR 3 tablespoons, tomato paste, mixed with 1 cup of water (for rich sauce/gravy add extra tomato paste)

NOTE: use half the amount of tomato for Cape/Malay curry powder, masala and Garam Masala-Gourmet blend
3 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) OR Garam Masala- Paprika Curry Powder(NO chilli)
3 Bay leaves & 1 t/spoon of Salt (to taste)

Optional: 1/2 cup, chopped corriander leaves
Optional: 185ml can, evaporated milk (adds creamy flavour, without the fat)

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomato paste mix, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 8 mins, stirring regularly.
Add chicken, bay leaves and 1/2 cup of water, stir well (add 1/2 cup of extra water for chicken, pieces). With half covered lid, simmer for 35-40 minutes. NB:(simmer for extra 15 minute for chicken, pieces)
Sauce should resemble a rich gravy. NB: (add evapourated milk and simmer for 2 minutes) OPTIONAL. Garnish with chopped, corrinader. OPTIONAL.

Butter chicken (traditional style)

Butter chicken (traditional style)

Ingredients: 
 1 kg, chicken thigh fillets, cut into pieces OR skinless chicken pieces (bone in)
 NOTE:(can use whole chicken, cut into 8 sections or mixed chicken, pieces- just extend simmer time by 15-20 minutes) 

Marinade:
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 I/2 teaspoon, saffron(imitation) And 1/2 teaspoon, salt
 2 cups or 1 tub of plain yogurt (500g) 
 2 teaspoons, lime juice

 2 level tablespoons, Cape-Malay(MILD) OR Joburg(MED) OR Durban(HOT) curry powder, masala. 

Makhani sauce:
 1 tablespoon(metric measure) Garam Masala- Paprika Curry Powder(No chilli) 
 700g, crushed tomatoes (lge, can)

 75g, butter or 1/4 of 250g, block
 40g, cream or 1/2 cup

Marinade Recipe:     
Prepare marinade by mixing, marinade ingredients very well. Make cuts in the chicken if using whole pieces and place chicken in yogurt marinade. Mix well coating all chicken. Marinate for 1-2 hours. (for best results, marinate overnight in the fridge) 

Makhani sauce Recipe:
In saucepan, heat oil (4 tablespoons) on medium heat and add crushed tomatoes, cook until liquid has evaporated slightly, stirring regularly. (approx. 10-15 mins) 
Add Garam Masala-Paprika Curry Powder and cook, stirring for 4-5 minutes. NB:( if starts to stick add dash of water)
Add butter, stir in well until all has melted. Set Makhani sauce aside and when cooled (approx.15-20 mins) add cream, stirring very well.

Prepare Butter Chicken:
In a deep dish frypan, add 4 tablespoons of oil and heat on medim. Add marinated chicken pieces and simmer with covered lid until cooked, turning chicken pieces regularly. (Approx. 30-45 mins) Turn heat down if chicken starts to stick.
When chicken is cooked, add Makhani sauce to chicken, mixing well, for 3-4 minutes on the stove. Ready to serve.
OPTIONAL: Garnish with chopped corriander.

NOTE: You can cook the chicken a head of time. But Makhani sauce only takes about 15-20 minutes to prepare and should be made when the dish is ready to be eaten. You can cook the tomato ahead but only add the butter and cream, just before serving or they will congeal and become a grainy emulsion.

Chicken stew

Chicken stew

 Ingredients: 
 1 kg, chicken, thigh fillets, cut into chunks
 4 medium, washed, potatoes, cut into quarters 
 2 carrots, peeled and cut into large pieces 

 1/2 cup, frozen peas
 1 large onion, diced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil 

 1 piece of cassia bark (cinnamon) approx. 5cm
 14 curry leaves (dry) OR 10 curry leaves (fresh) 
 1 large, OR 2 small ripe tomatoes, diced
 1 tablespoon of Garam Masala- Paprika Curry Powder(NO chilli)  AND 1 teaspoon of Bengali Five Spice OR USE 2 tablespoons Cape-Malay(Mild) curry powder, masala AND 1 teaspoon of Bengali Five Spice
 3 Bay leaves & 1/4 teaspoon of Salt (to taste)

 1 1/2 cups, chicken stock (375ml)
 Optional: 1 cup coconut milk OR 185ml can, evaporated milk, for a creamy style stew.

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic, cassia bark and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala, blended with Bengali Five Spice and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomato, stir well.  Add chicken and cook, stirring, for 6-8 minutes. Until chicken is sealed. Add a dash of water if chicken starts to stick.
Add potatoes, carrots, bay leaves, salt and chicken stock, cover saucepan and simmer for 5 minutes, turn down heat to low-med, then simmer for 35-40 minutes with half coverd lid, stirring reguarily.
Add water, if required to cook potatoes and carrots until soft. Add peas and coconut milk and simmer for 8 minutes. NB: If using evaporated milk instead of coconut milk, add in the last 2 minutes of cooking. OPTIONAL.

Spicy chicken & pasta

Spicy chicken & pasta

 Ingredients: 
 250g, boiled pasta
 1/2 teaspoon, majoram, dried
 1/2 teaspon, basil, dried
 1/2 teaspoon, oregano, dried
 3 tablespoons, tomatoe paste, mixed with 1 cup of water 
 
Recipe:     
Prepare chicken curry recipe, using, diced chicken thigh fillets. Add dried herbs and tomatoe paste mix, during cooking process.
Simmer for an extra 15 minutes. Sauce should resemble, rich tomatoe gravy. Toss thru, boiled pasta and serve.


Chicken korma

Chicken korma

 Ingredients: 
 1 kg, chicken thigh fillets, cut into desired pieces
 NOTE:(can use whole chicken, cut into 8 sections or mixed chicken, pieces- just extend simmer time by 15-20 minutes) 
 1 large onion, diced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil 
 2 tablespoons, tomato paste, mixed with 1/2 cup of water (for rich sauce/gravy add extra tomatoe paste) 
1/2 cup of plain yogurt, full cream
 3 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med)  OR Garam Masala- Paprika Curry Powder(NO chilli)

1 teaspoon of ground cardamon 

3 Bay leaves   
1/2 teaspoon of Salt (to taste)
1/2 cup of liquid chicken stock
Optional: add (3) tablespoons of cream before serving (adds creamy flavour) and 1/2 cup, chopped corriander leaves 

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and saute for 2 minutes, until onions are slightly browning.
Add chicken pieces, saute for 5-8 minutes until chicken meat is slightly sealed.
Add curry powder, masala and ground cardamon, coating meat with the spices. Cook for 5 minutes, stirring regularly. NB:( if curry powder starts to stick add dash of water)
Add tomato paste mix, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and bay leaves and 1/2 cup of chicken stock, stir well. (add 1/2 cup extra chicken stock for whole chicken, pieces, bone in).
With half covered lid, simmer for 30 minutes, stirring regularly. NB:(simmer for extra 20 minutes for whole chicken, pieces, bone in)
Sauce should resemble a rich gravy. Add plain yogurt, stirring very well, allow to simmer for 5 mins, turn off heat and add cream and chopped corriander leaves. OPTIONAL.

Chicken breyarni (biryani)

Chicken breyarni (biryani)

 1 kg of chicken thigh fillets, cut into desired pieces (can also use chicken pieces, increase cooking time)
 1 1/2 onion sliced
 4 medium potatoes, peeled and cut into quarters  
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)
 3 tablespoons, tomato paste, mixed with 1 cup of water 
 4 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) 
 3 Bay leaves & 1 teaspoon of Salt (to taste)

 1 cup of plain yogurt
   
 6 cloves  
 2 star anise  
 2 sticks cassia bark- 5cm each (cinnamon ) 
 2 sprigs of mint, use leaves, chopped and 6 sprigs of thyme 
1 can of brown lentils (rinse well)
 2 cups of rice (Refer to traditional yellow rice recipe for preparation)
 
Recipe:  
Place chicken in a dish, add  curry powder, masala, and yogurt, mix well coating all meat and marinate in fridge for 1 hour.
In saucepan, heat oil on med-high heat and saute 1 onion until soft, add ginger, garlic, curry leaves, star anise, cinnamon,cloves, bay leaves and saute for another 2 minutes, until onions are slightly browning. Remove spices and set aside. In the same saucepan add more oil to saucepan to shallow fry potatoes. Once cooked remove and set aside. Can test potatoes with a sharp knife.

Add marinated chicken and sauted onion and spices to pot and seal meat for 10, minutes stirring regularly (If meat starts to stick add a dash of water)
Add tomato paste mixture and mix well, cover with lid and turn down to medium to low heat and allow to simmer for 15 minutes, stirring regularly.
Drain and rinse canned lentils and set aside. Once chicken is cooked remove from stove top. NB:(increase cooking time by 10 minutes if using chicken pieces)
In a large thick based pot (oven proof), proceed as follows:
Layer 1/3 of cooked rice and 1/2 the lentils, add the meat and spread over rice. Distribute the fried potatoes and balance of lentils, thyme and mint over meat. Spread balance of rice over meat. Add the 1/2 sauted onion and add 1/2 cup of water and cover opening of pot with foil to make it air-tight. Cover with lid and place in an oven set at 180 degrees celcius for 45-60 minutes. 
Bake until moisture evaporates, check if cooked by inserting a knife and if it comes out clean meat is cooked. Mix well before serving.

6-8 servings
Serve with sambals and dhal (daal)
Garnish with coriander

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