ANGLO-INDIAN CHICKEN VINDALOO

Chicken Vindaloo new 2 a

CHICKEN  VINDALOO

Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Vindaloo was traditionally made with  Pork, but it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).

Serves 6   Preparation Time 45 minutes

Ingredients

1 kg chicken jointed and cut into medium pieces

2 big onions chopped

3 medium potatoes boiled, peeled and cut into quarters (optional)

3 tablespoons oil

Salt to taste

1 teaspoon mustard powder or paste

2 teaspoons chillie powder

2 teaspoons cumin powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Marinate the chicken with the chillie powder, turmeric powder, cumin powder, mustard powder, salt and half the vinegar. Keep aside for half an hour.

Heat the oil in a suitable pan and fry the onions till golden brown.  Add the garlic paste and fry well. Add the marinated chicken,  and fry well till the oil separates from the mixture. Add the remaining vinegar and mix well.  Add a little water depending on how much gravy is required. Cover and cook on low heat till done. Just removing from the heat, add the boiled potatoes and mix once so that the potatoes are covered with the gravy.

The dish should be a lovely red colour. Serve with hoppers, bread, rice or chapattis.

Please note: Adding potatoes is optional. You could add potatoes to the Vindaloo only if desired by you. (If cooking in a pressure cooker, turn off the heat after 2 whistles).

 Vindaloo always tastes better the next day when the flavours and vinegar have soaked into the meat

Chicken Vindaloo new 2 a

CHICKEN SAUSAGE BITES – A TASTY NIBBLE OR STARTER

Chicken Sausage Bites

CHICKEN SAUSAGE BITES – An easy and tasty dish for a Party – Nibbles and Starters 

Serves 6   Time required: 15 minutes

Ingredients

 5 or 6 Chicken Sausages

2 medium size onions sliced finely

2 teaspoons ground pepper or cracked pepper

1 tablespoon chopped garlic

Salt to taste

2 tablespoons oil

Boil the sausages in a little water then cut them into bite size pieces.

Heat oil in a pan and fry the finely chopped onions and chopped garlic till the onions turn golden brown. Add the sausage pieces, pepper and salt and mix well. Simmer on low flame for about 4 to 5 minutes, stirring occasionally) till the sausage pieces take on the pepper and garlic flavor.  Serve as a starter or appetizer

Note: If desired, you could add pieces of capsicum also while frying the onions and garlic to give it a different flavor.

 

CHICKEN GIZZARDS AND LIVER PEPPER FRY – AN OLD ANGLO-INDIAN FAVOURITE

Chicken Liver pepper fry 3

 

CHICKEN GIZZARDS AND LIVER FRY

Serves 6    Preparation Time 45 minutes

Ingredients

½ kg chicken gizzards and liver cut into pieces

2 large onions sliced finely

2 or 3 teaspoons pepper powder

2 green chillies slit

Salt to taste

3 tablespoons oil

½ teaspoon turmeric powder

Rinse the chicken gizzards and livers well.

Boil them with a little water and salt till soft. Drain and keep aside

Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown. Serve as a snack or with bread or rice

GRANDMA’S COUNTRY CAPTAIN CHICKEN
Serves 6 Preparation Time 30 minutes

1 kg chicken cut into medium size pieces
3 large onions sliced finely
2 teaspoons chilly powder
1 teaspoon turmeric powder
2 tablespoons oil
salt to taste
2 tablespoons garlic paste
2 sticks cinnamon
4 cloves
2 cardamoms
6 or 8 whole pepper corns
2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the garlic paste. Saute for about 5 minutes on medium heat. Add the chillie powder, tumeric powder, cinnamon, cloves, cardamom, red chillie, pepper corns and salt. Mix well and stir fry for a few minutes. Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.

Chicken Curry 1

CHICKEN AND BARLEY BROTH – ALSO KNOWN AS KENNY BOY’S KANJEE

CHICKEN AND BARLEY BROTH –  ALSO KNOWN AS KENNY BOY’S KANJEE

One of the most tasty and easy to prepare soups is Chicken and Barley Broth. This is an old Colonial favourite which originated during the early years of the Raj and was part of old Anglo-Indian Households. No one knows how it came to be called “KENNY BOY’S KANJEE” I’m presuming that it was first prepared for a little boy named Kenny who was affectionately called ‘Kenny boy” by his doting Nana and mum!!!

Serves 6  

Preparation and cooking time 1 hour 15 minutes

Ingredients

500 grams boneless chicken cut into very small pieces

2 carrots peeled and chopped into small pieces

1 onion chopped

1 teaspoon cornflour / corn starch (dissolve in ½ cup of water)

1 bay leaf

5 or 6 pepper corns

2 tablespoons butter

½ cup whole barley

1 teaspoon white pepper powder

2 teaspoons chopped coriander / parsley

Soak the barley in 3 cups of water for an hour. Boil in the same water on medium heat for about 30 minutes, removing the scum from time to time.

 Heat butter in a pan and lightly fry the onions till pale brown. Add the Bay leaf, pepper corns, carrots and chicken and fry for a few minutes. Add the cooked barley, and 1 litre of water and cook for about 45 minutes on low heat till the chicken and carrots are cooked.  Stir in the cornflour / corn flour starch and simmer for 5 more minutes.

 Season with salt, white pepper and chopped coriander leaves / parsley.  Serve hot.

This soup is a meal in itself on a cold and rainy day. Also a nourishing soup when recuperating from the Flue

CHICKEN GIZZARDS AND LIVER PEPPER FRY

Serves 6   

Preparation Time 45 minutes

Ingredients

½ kg chicken gizzards and liver cut into pieces      

2 large onions sliced finely

2 or 3 teaspoons ground pepper                             

2 green chillies slit

Salt to taste                                                              

3 tablespoons oil

½ teaspoon turmeric powder

Wash the chicken gizzards and livers well.  Boil them with a little water and salt till done. Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown

Chicken Jalfrazie

1 kg Boneless Chicken cut into cubes
1 teaspoon cumin seeds
3 dry red chillies broken into bits
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon spice powder or garam masala powder
1 teaspoon peppercorns
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the dry red chillies, onions and pepper corns and fry till golden brown. Add the chicken and sauté for a few minutes till it changes colour. Now add all the other ingredients and stir well. Simmer on low heat till the chicken is tender and the gravy is quite thick. Serve with rice, chapattis or bread.