So what’s this about Ginger chilli chicken? This is essentially about chicken pieces that are thoroughly washed and marinated in Asian spices, where the chicken is dipped in a batter and then fried. It’s then served with an aromatic stir fry of diced onions, capsicum green chilis ginger, and garlic. This fragrant, sweet, and spicy,…
Tag: #ginger
Lemongrass And Coconut Chicken Curry
This ones a quick streamlined recipe done for my girls. Lemongrass and coconut curry. Pretty much done and dusted in 30 mins or less. No need to miss out on a good curry with tonnes of flavour! I used chicken thighs, you can use prawns, paneer or fish. Cooking times might vary but the taste…
Tikka Style Turkey Karahi
We had Turkey Crown roast at the weekend and as usual we have leftovers…deliberately! Thats to indulge in turkey pakoras or a curry! There’s nothing quite like using up leftover roast meats and in this case I used the roast turkey that we had at the weekend for lunch. There is nothing to say that…
Sweet Sticky Chilli Mince With Rice
Sweet sticky chilli mince with rice. A heat of chilli, a hit of ginger and a zing of lime! You have magic in a pan. It sings vietnamese, indo asian inspired but whichever, it sings loud! A big favourite in our home. Lots of green and red goodness from the fresh vegetables and mince of…
Keema With Ribs, Sina Diye Keema
Keema with Sina…aka mutton mince with mutton ribs! In my younger days we would often have mutton keema with mutton ribs mixed as my family enjoyed tucking into those! Not only do they impart lots of flavour but they are a joy to nibble and chew on! Easy to cook! This dish after the initial…
Charred Dry Chicken Bhuna With Naga
Charred Dry Chicken Bhuna With Naga!Charred Dry Chicken Bhuna With Naga! A Bengali dry bhuna. Often a way to revamp leftover chicken curry… This is an old family recipe, tweaked by everyone to suit individual palates!The key to this dish is to let the curry catch a little on the pan. This dries out the…
Ghost Mutton Bhut Mangsho
Bhut Mangsho or Ghost Mutton is as it says…ghostly hot! So where does the Ghost come in? That comes from the addition of hot peppers called Ghost peppers. but the amount is a personal preference. In the early years I mainly used Ghost peppers, Bhut Jolokia the previous title holder for hottest pepper!Bhut in Bengali…
Mutton Keema With Chicken And Peas
So you know how you have to cater for different palates in your home, this recipe certainly caters for both the meat eater and those that favour chicken. This is my Mutton keema with chicken chunks and peas. I love mutton for its mature flavour and taste. I’m not keen on lamb…so for me this…
Taro Stolon With Desiccated Coconut. Narkel Diye Kochur Loti
Here’s a twist on the classic taro stolon, what we Bengalis call Kochur loti.This particular Bengali vegetable is rather odd in that it is the root of a plant which is eaten in its entirety. Bengali people are very fond of kochu. They eat its leaves, stem, root, stolons everything.We call this Kochur Loti in…
Chicken Kurma With Cashews And Coconut Cream
Kurma is a curry made using various ingredients like coconut, yogurt, nuts, poppy seeds, vegetables/meat and spices. … There are so many ways of making a kurma, this chicken kurma recipe is different from the mughlai or Shahi Chicken korma that is made using cream. Classically, a korma is a dish wherein meat or vegetables…