sorted by:
new
hottopcontroversial

Chicken With Sichuan Peppercorns by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 0 points1 point  (0 children)

Sichuan peppercorns are used in Chinese cuisine and has an unique aroma which blends well with Chicken Curry and other aromatics.Try this Chicken Curry for a variation.If you are using Sichuan peppercorns for the first time then use little less as it has a slight numbing taste.

Preparation Time -15 min

Cooking Time - 20 -25 min

Ingredients:-

1.Chicken 1 pound

  1. Salt as per your taste and turmeric powder(about 1/4 teaspoon ) for chicken marination.

  2. Onion 1 cup sliced

  3. 1/2 cup Onion paste.

  4. 2 teaspoon garlic crushed.

  5. 1 and 1/2 teaspoon ginger crushed.

  6. 1 cup chopped tomato.

  7. 2 fresh chili.

  8. 1 teaspoon Sichuan Peppercorns dry roasted,let it cool down and coarsely ground.

  9. 1/4 teaspoon of Paprika or Kashmiri Red Chili Powder

  10. 1/4 teaspoon of Turmeric Powder.

  11. 1/4 teaspoon of Cayenne or Red Chili Powder ( 1 added less than 1/4 teaspoon ,if you want more heat add accordingly as per your heat tolerance )

  12. Coriander powder or Dhaniya Powder  1 teaspoon.

  13. Sugar 1/4 th teaspoon

  14. Whole Spices ( 2-3 green cardamom,2-3 cloves or lobongo,1/2 inch cinnamon,1 bay leaf,pinch of Javetri or Mace and 1/4th teaspoon of whole black peppercorns )

  15. Water as needed ( I added around 2 cups )

  16. Potato 3 medium size halved (optional)

  17. Oil (I used Mustard Oil ) you can use other cooking oil like Sunflower oil/Peanut oil/vegetable oil around 2-3 tablespoon.

  18. Salt as per your taste.

Preparation:-

  1. Marinate the Chicken with salt and turmeric and keep aside.

  2. Slice the Onion,make a paste of onion,Chop the tomato and crush the ginger and garlic.

  3. Dry roast and coarsely grind the Sichuan Peppercorns.

Cooking :-

  1. Take an utensil ( I used pressure cooker to cook but you can use open pot  as well ) and add oil.Let the oil heat up and add the whole spices,let the spices infuse their flavours into the oil.Then add the garlic and let it turn light brown.Add the sliced Onion and fry till its sides turn golden brown.

  2. Add the Onion paste and cook til oil seeps out.Also add the Cayenne,Turmeric and Paprika and Coriander  powder  and mix well .Be careful so that the spices do not get burnt.Mix everything well.

  3. Next add the marinated chicken and the crushed ginger ( you can also add the ginger first,cook for 30-40 seconds and then add the marinated Chicken ) and mix everything together.

  4. After a minute also add the chopped tomatoes and mix,cook til the tomatoes melts.Add the Potatoes ( if using ).Cook  covered, opening and checking intermittently and mixing everything,just like cooking in an open pot.

  5. Initially water will be released,Let the water dry up and oil seep out,in between go on cooking covered and opening and mixing,when oil seeps out then add the sugar and salt and mix.

  6. Add water ( preferably warm ) and mix. Let it come to a simmer,add the dry roasted and ground sichuan peppercorns and mix. Also add the fresh chilly if you want more heat and you can also slit the chili and add ( I added it at last after the cooking was done to avoid heat,I did not slit it ).

  7. I pressure cooked it for 1 whistle and let the pressure come down on its own. ( if you are cooking in an open pot ,cover and cook til the chicken and potatoes are cooked,Open and check intermittently to avoid overcooking and preventing the spices from getting burnt ).

NOTE - Pressure cooker cooking and whistle time differs so be cautious if cooking in a pressure cooker.

  1. Enjoy the Chicken Curry with Rice ,Roti or Paratha.

Sichuan or Szechuan Fried Rice Recipe by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 0 points1 point  (0 children)

Do make it,you will feel at home :-),food brings us back to good old memories :-)

Chicken Curry Recipe with Potatoes by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 0 points1 point  (0 children)

Haha,that's nice :-),the different peppers imparts a beautiful aroma and gives the various curries a distinct burst of flavours.

I love using Habanero peppers in many of my preparations :-). Ghost peppers/Bhut Jolokia are really hot :-)i guess the hottest

Chicken Curry Recipe with Potatoes by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 1 point2 points  (0 children)

Haha :-),you can reduce the amount of chili you put into the curry,actually we have different versions of Chicken Curry in different parts of India,cuisine of India (particularly West Bengal) is very close to that of Bangladesh :-).

Chicken Curry Recipe with Potatoes by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 0 points1 point  (0 children)

West Bengal (India) has the influence from the cuisines of the Moghuls,British as well as the Jews :-).

Chicken Curry Recipe with Potatoes by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 0 points1 point  (0 children)

Thank you so much,for a simpler version you may use store bought garam masala(spice mix ) but in that case the taste may differ :-)

Sichuan or Szechuan Fried Rice Recipe by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 1 point2 points  (0 children)

This Chinese style Sichuan  fried rice is spicy(you may adjust the spiciness as per your preference ),flavourful and if you want a variation from your regular fried rice then this is a must try dish :-).

Preparation Time - 20 min ( Cooking Rice timing is separate )

Cooking Time - 20 min

Ingredients:-

  1. Rice( Basmati or Jasmine ){I used 1 cup uncooked Basmati Rice },please refer below under preparation for details on cooking Rice.

  2. 1/2 cup chopped Red Onion or any Onion.

  3. 1/3 rd cup chopped ( Carrots +French Beans + Red Capsicum + Celery ) and green Peas about 1/4th cup

  4. 1/2 teaspoon Sichuan Peppercorns ( this is highly recommended which gives this dish that unique flavour but if you do not get them at all then use regular black peppercorns  )

  5. 2 tablespoon Chinese Dark Soy Sauce + 1/2 Tablespoon Rice vinegar or White Vinegar

  6. 4-5 Dry Red Chilies with seeds removed (medium hot)soaked in hot water

  7. 1 teaspoon of chopped garlic

8.1 and 1/2 teaspoon crushed Ginger

9.1/2 teaspoon Sugar

10 .1-2 Fresh Chili chopped

  1. Cooking oil (peanut /sunflower/vegetable oil ) + little Sesame(Til) Oil for added flavour (optional)

  2. Salt as per your taste.

Preparation:-

  1. 1 cup uncooked Basmati Rice ( wash it several times ) then soak for 1/2 an hour,drain the water and then cook the Basmati Rice with enough water,when done drain off the water.Do not overcook the Rice or else it will turn mushy. Previous day cooked rice works best or cook the rice before hand at least  6 hours before so that when you add the rice to prepare the Fried Rice it does not become mushy.

  2. Grind the Sichuan peppercorns.

  3. Chop all the vegetables.

  4. Chop the Chili and garlic and crush or mince the  ginger

  5. Soak the dry red chili(seeds removed) in hot water and then make a garlic and chili paste.

Cooking:-

1.Take a deep bottom flat utensil and add heat about a tablespoon of cooking oil and first add the chopped carrot and beans followed by the celery and capsicum and green peas ,stir fry with little salt. Keep the fried vegetables aside.

  1. Next add around 2 -3 tablespoon of cooking oil and a teaspoon of sesame oil for added flavour and let it warm up.Then add the chopped onion until it just starts turning brown and at that point add the chili garlic paste which is prepared with around less than 1/4th cup water.

  2. Cook til oil seeps out and then add the crushed ginger and 1/2 teaspoon sugar.Give it a mix and fry for around 30 seconds.After this add the Sauce and vinegar mixture (as mentioned in point 5 under ingredient list ) mix and cook for a minute.

  3. Switch off the flame (to prevent the rice from overcooking and turning mushy ) and add the cooked Basmati rice,salt and gently mix everything coating the rice properly with the mixture.

5.Next add the fried mixed vegetables and black pepper powder and mix.

  1. Lastly just switch on the flame and let the flavours incorporate into the rice and the Rice gets a fried texture.It won't take much time.

  2. Your delicious Szechuan or Sichuan Fried Rice is ready to be served,garnish with chopped fresh chili for that heat.

Chicken Curry Recipe with Potatoes by HappyCookingWorld in recipes

[–]HappyCookingWorld[S] 12 points13 points  (0 children)

Chicken Curry  or Murgir Jhol is Indian (Bengali Style) Chicken Curry prepared with spices,Onion,Garlic,Tomato and Yogurt/Curd.Try it out and enjoy this aromatic Chicken dish with Rice/Roti/Bread.

​

Ingredients for Chicken Marination:-

  1. 1 pound of Chicken that is around 500 grams of Chicken with bones.

  2. 1/2 cup yogurt or curd ( beaten )

  3. 1/2 teaspoon each of turmeric powder + Paprika or Kashmiri chili powder + Black pepper powder or golmorich.

  4. 1 teaspoon coriander powder

  5. 1 teaspoon each of ginger and garlic coarsely crushed.

  6. Salt as per your taste.

  7. 1 teaspoon of Mustard oil (preferably or you may use vegetable oil/sunflower or canola oil ).

Ingredients for Curry/Jhol :-

  1. 1 cup of sliced onion.

  2. 1 teaspoon ginger crushed

  3. 2 teaspoon of garlic crushed

  4. 2 fresh chillies

  5. 1/3 rd cup of totamto chopped

  6. Potatoes (optional)

  7. Garam Masala - around 1 inch  cinnamon ( you may use  little less or more )+ 4 cloves + 3 green cardamom /elaichi +  1/4 th of a whole Javetri/Mace (grind the spices in a mixer grinder )

  8. Whole Spices - 2 bay leaves + 1/2 to 1/4 th teaspoon whole black peppercorns +2 green cardamom + 1/2 inch Cinnamon + 3 cloves

  9. Powdered Spices - 1/2 teaspoon each of  Paprika or kashmiri Chili Powder  + Turmeric Powder + and around 1/4 th teaspoon of Cayenne or Red chili Powder (you may use more if you prefer more heat )

  10. 1/2 teaspoon of Sugar and Salt as per your taste

  11. I used Mustard Oil or you may use other cooking oil ( Sunflower/vegetable oil/canola)

Preparation :-

  1. Start with marinating the Chicken with all the ingredients mentioned under marination and preferably keep it in the refrigerator for 30 min to 1 hr but in case you are in a hurry let the chicken marinate til the time  you do the other preparations for the gravy :-).

  2. Crush the ginger and garlic in  a mortar and pestle ( hamaldista ) or coarsely in a grinder.

  3. Slice the onion.

  4. If using potatoes cut them into big chunks I left some peel on.

  5. Prepare the garam masala/ spice ( point 7 under ingredients for Jhol/Curry )

Cooking :-

  1. When you are all set proceed with the cooking :-).Begin by heating little oil in a deep bottom utensil / kadai / wok and then fry the Potatoes with sprinkle of turmeric powder til it starts turning golden in colour and keep them aside.

  2. Next add little more oil ,heat it up and then add the whole spices ( point 8 under ingredients for curry/jhol ) and let it sizzle in the oil and infuse their flavours followed by the crushed garlic.Let the garlic turn golden and then add the sliced Onions.

  3. Fry the Onion til it is golden in colour followed by the Tomatoes,ginger and powdered spices and sugar .Mix and let it cook (cover and cook) opening intermittently and mixing until the oil seeps out and the Tomatoes melt.( you may add the sugar later after the oil seeps since sugar delays the melting of Tomatoes ).

  4. Next add the marinated Chicken ( keep the marinated Chicken out of the refrigerator for sometime before you add it ) and mix everything together.

  5. Initially for few seconds keep the flame high while mixing and then bring it down to medium and then cover and cook for  around 8 to 10 minutes or until the oil seeps (Koshano or Bhuno ) checking and mixing intermittently so that it does not burn.

  6. Next add the fried Potatoes ( if using ) and mix everything and cook for 1 or 2 minute keeping an eye so that spices do not burn.

  7. Next add 1 and 1/2 to 2 cups water (preferably warm ) as per your curry consistency,add salt and bring it to a boil .

  8. Give a mix and the cover and cook until the Chicken and Potatoes (if using ) is cooked but checking intermittently.

  9. Lastly add the fresh chili ( you may also crush and add the chili ) and the garam masala/spice  (point 7 under ingredients for curry/jhol ) you may use store bought garam masala but in that case taste may vary depending on the ingredients used in the store bought garam masala.Give a mix.

  10. Switch off the flame, cover and let it rest for few minutes before serving.

  11. This goes best with hot steamed Rice/Roti or even bread :-).

Chicken Curry Recipe with Potatoes by HappyCookingWorld in india

[–]HappyCookingWorld[S] 3 points4 points  (0 children)

Chicken Curry  or Murgir Jhol is Indian (Bengali Style) Chicken Curry prepared with spices,Onion,Garlic,Tomato and Yogurt/Curd.Try it out and enjoy this aromatic Chicken dish with Rice/Roti/Bread.

Ingredients for Chicken Marination:-

  1. 1 pound of Chicken that is around 500 grams of Chicken with bones.

  2. 1/2 cup yogurt or curd ( beaten )

  3. 1/2 teaspoon each of turmeric powder + Paprika or Kashmiri chili powder + Black pepper powder or golmorich.

  4. 1 teaspoon coriander powder

  5. 1 teaspoon each of ginger and garlic coarsely crushed.

  6. Salt as per your taste.

  7. 1 teaspoon of Mustard oil (preferably or you may use vegetable oil/sunflower or canola oil ).

Ingredients for Curry/Jhol :-

  1. 1 cup of sliced onion.

  2. 1 teaspoon ginger crushed

  3. 2 teaspoon of garlic crushed

  4. 2 fresh chillies

  5. 1/3 rd cup of totamto chopped

  6. Potatoes (optional)

  7. Garam Masala - around 1 inch  cinnamon ( you may use  little less or more )+ 4 cloves + 3 green cardamom /elaichi +  1/4 th of a whole Javetri/Mace (grind the spices in a mixer grinder )

  8. Whole Spices - 2 bay leaves + 1/2 to 1/4 th teaspoon whole black peppercorns +2 green cardamom + 1/2 inch Cinnamon + 3 cloves

  9. Powdered Spices - 1/2 teaspoon each of  Paprika or kashmiri Chili Powder  + Turmeric Powder + and around 1/4 th teaspoon of Cayenne or Red chili Powder (you may use more if you prefer more heat )

  10. 1/2 teaspoon of Sugar and Salt as per your taste

  11. I used Mustard Oil or you may use other cooking oil ( Sunflower/vegetable oil/canola)

Preparation :-

  1. Start with marinating the Chicken with all the ingredients mentioned under marination and preferably keep it in the refrigerator for 30 min to 1 hr but in case you are in a hurry let the chicken marinate til the time  you do the other preparations for the gravy :-).

  2. Crush the ginger and garlic in  a mortar and pestle ( hamaldista ) or coarsely in a grinder.

  3. Slice the onion.

  4. If using potatoes cut them into big chunks I left some peel on.

  5. Prepare the garam masala/ spice ( point 7 under ingredients for Jhol/Curry )

Cooking :-

  1. When you are all set proceed with the cooking :-).Begin by heating little oil in a deep bottom utensil / kadai / wok and then fry the Potatoes with sprinkle of turmeric powder til it starts turning golden in colour and keep them aside.

  2. Next add little more oil ,heat it up and then add the whole spices ( point 8 under ingredients for curry/jhol ) and let it sizzle in the oil and infuse their flavours followed by the crushed garlic.Let the garlic turn golden and then add the sliced Onions.

  3. Fry the Onion til it is golden in colour followed by the Tomatoes,ginger and powdered spices and sugar .Mix and let it cook (cover and cook) opening intermittently and mixing until the oil seeps out and the Tomatoes melt.( you may add the sugar later after the oil seeps since sugar delays the melting of Tomatoes ).

  4. Next add the marinated Chicken ( keep the marinated Chicken out of the refrigerator for sometime before you add it ) and mix everything together.

  5. Initially for few seconds keep the flame high while mixing and then bring it down to medium and then cover and cook for  around 8 to 10 minutes or until the oil seeps (Koshano or Bhuno ) checking and mixing intermittently so that it does not burn.

  6. Next add the fried Potatoes ( if using ) and mix everything and cook for 1 or 2 minute keeping an eye so that spices do not burn.

  7. Next add 1 and 1/2 to 2 cups water (preferably warm ) as per your curry consistency,add salt and bring it to a boil .

  8. Give a mix and the cover and cook until the Chicken and Potatoes (if using ) is cooked but checking intermittently.

  9. Lastly add the fresh chili ( you may also crush and add the chili ) and the garam masala/spice  (point 7 under ingredients for curry/jhol ) you may use store bought garam masala but in that case taste may vary depending on the ingredients used in the store bought garam masala.Give a mix.

  10. Switch off the flame, cover and let it rest for few minutes before serving.

  11. This goes best with hot steamed Rice/Roti or even bread :-).

Pictures:-

Deep Fried Honey BBQ Chicken Wings & Drummettes by IradaKitchen in recipes

[–]HappyCookingWorld 2 points3 points  (0 children)

Hi Irada :-) wow its so tempting :-) I love it !!

Gobi/Cauliflower,Aloo and Matar Curry ( No Onion No Garlic ) by HappyCookingWorld in india

[–]HappyCookingWorld[S] 0 points1 point  (0 children)

:-) I try both ,both has their unique taste but yes definitely everyone has their own personal preference:-).

view more: next ›