Tag Archives: curry

Chicken with Yogurt, scented with aromatic whole spices

26 Jan

I was reading this article in the Guardian recently, and I thought to myself, “Hmm…I cook meat in yoghurt all the time.” So I thought it fit that I should share my recipe too.  In its current form, its more a curry and not a Bake, but it very well could be.


Spices are essential to this dish. No being miserly with these.

I have to give my Mum the credit for the recipe, though the one below is more of a quick-fix, student budget solution. Again, full points for versatility ( you can even take just the chicken pieces from the ready dish and put them in your sandwich).

What you need:

For Marination:

4 chicken breast fillets cut into square-inch pieces

150 gm plain yogurt

1 tsp  turmeric

1 tsp red chilly powder (you can put in less depending on how hot you want it)

1 tsp ground coriander seed powder

1/2 tsp ground black pepper

Mix all the above ingredients and leave aside.

Note: They say the longer you marinate the chicken the better, so even if you’re doing it in a hurry, try and marinate it at least for an hour before you start making your dish.


Marinate the Chicken. Dont be afraid to mix with your hands!

For the dish

1/2 tsp turmeric powder

1/2 tsp ground coriander seed powder

2-3 petals of garlic, chopped

1 inch ginger, chopped

2 Bay leaves

3-4 cloves

3-4 cardamom

1 inch Cinnamon

2-3 medium sized onions-chopped fine

2 potatoes – chopped into 2 pieces each

2 tbsp tomato puree

5-6 tbsp oil

1 cup water

salt to taste

What to do:

In a deep vessel heat the oil on a high flame. Once the oil is heated add the bay leaves, cloves, cardamoms cinnamon, tumeric powder, coriander seed powder and fry for a minute.


Smells awesome already...slurrp!

Add the chopped garlic and ginger and fry for one more minute. Keep moving the mixture around constantly to prevent it from burning.

Now add the finely chopped onion into the oil and fry over medium heat. Once onions are soft brown add 2-3 spoon of water and let the onions melt (cook for about 10-15 mins). Now add the tomato puree and stir.

Then add the marinated chicken and the potato, add half a cup of  water, mix them well and let the chicken cook over medium heat. Incase you need to add  more water add warm water only.


Frothing in the pot. Almost there...

Its done!

Enjoy it with rice, bread, roti or just by itself. I gobbled it up with Roti.


Mmm...so warm and comforting.


Curryied Prawns – Ek (one)

12 Dec

Let’s just say I enjoy fish and prawns more than I do meat. I come from Mumbai, a coastal city in India, and sea food has been a very consistent and enjoyable part of my life. I can still remember the first time I ate mussels prepared in masala or eating pompfret curry with basmati rice on Sunday mornings. Most sea food there is prepared either in the Malwani tradition or the Konkani tradition. Its usually quite spicy and hot, with a heavy use of coconut and sometimes rice flour (if it is being fried, eg. Bombay Duck fritters).

The other day as I was walking through Tesco, I happened to pass by the sea-food section, and was immediately drawn to it. Yes, I do enjoy eating fish-and-chips, but honestly, I was craving for that spicy,pungent and tingling sensation on my tongue that comes with seafood preparations at home.

Call it coincidence or whatever you want, but the same day I bumped into my flatmate’s friend who was making her version of Prawn curry. The recipe was Thai, but surprisingly, a lot of the ingredients were quite similar to mine and it tasted divine!

So here is me giving you two recipes to prawn curry. The first part is Thai. The second, i.e. my next post, will give you the Malwani recipe to prawn curry.

Thai Prawn Curry

What you need:

1 stick of lemon grass, roughly chopped

1 medium sized onion, finely chopped

2 tbsp lime juice

200 gm small sized prawns (for this recipe I used shelled and pre-cooked ones)

2-3 red chillies, sliced

100 gms shitake mushrooms (if its difficult to measure, then just take about 4 or 5 large ones), sliced

100 gms corriander, chopped

3 cups water

1 cup coconut milk

Salt to taste

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What I’ve managed to make in England so far

23 Oct

After 2 weeks of struggling to find my beloved set of spices in England, I finally managed to get a somewhat complete set last weekend.
And so far, I have managed to (proudly) make:

Konkani Prawn curry (complete with vacuum packed coconut cream)
Pasta in Carbonara sauce with chicken sauteed in butter and seasoning

Otherwise surviving on:
Fruit Yogurt
Alu Bhujia
Cup a Soup
and Bread


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