Easy oil free spring chicken curry

Easy oil free spring chicken curry

Chicken curry can be cooked in many ways. Today I am going to use a spring chicken which is very tender as a healthy oil free curry which is easy to cook.

                                    Recipe Summary
                                              For
                         Easy oil free spring chicken curry

Preparation time: 15 minutes
Cooking time: 30 minutes

Serves: 4

1. Cut I kg Spring chicken into bite size pieces.

Easy oil free spring 
chicken curry

2. Marinate the chicken pieces for fifteen minutes with ½ tsp plain chili powder, ½ tsp turmeric powder and ½ tsp salt and keep aside.

3. In a medium size pan add chicken and
      the following ingredients: 

A. 130 grams onions chopped, 5 grams clove garlic, 15 grams green chilli, 5 grams curry leaves, 30 grams pandan leaves, 30 grams lemon grass.

Ingredients

B. 100 grams potato peeled and chopped into small pieces, 80 grams Tomato cut into small pieces. 


C.  Spices
6 grams cinnamon piece, 4 cloves, 2 cardamoms, 1 star anise, ½ tsp cumin seeds, ½ tsp fennel seeds, ½ tsp fenugreek seeds.

D.Spice powders 1 tbsp curry powder, ½ tsp biryani powder, ½ tsp cinnamon powder, ½ tsp roasted cumin powder, ½ tsp turmeric powder, ½ tsp garam masala powder, ½ tsp pepper powder, 1 tsp coriander powder, 1 tbsp curry powder. 

Spices

4. Add water to cover the chicken.

5. Bring to the boil and reduce the heat. Let it simmer for 30 minutes, covered.



6. Once chicken is cooked (that is, when the chicken is soft and tender), add 120 ml coconut milk.

7. Optionally add 2 table spoon roasted chick pea powder to thicken the curry.

Spice powders and roasted 

chick pea powder to thicken the gravy

8.  Let it simmer uncovered for 5 minutes.
                



Easy oil free spring chicken curry is ready.

                     Recipe follows in detail with pictures.


Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Spring chicken

Ingredients

Ingredients for  Easy oil free spring chicken curry

Main
I kg Spring chicken

Others
130 grams onions chopped
5 grams clove garlic
15 grams green chilli
5 grams curry leaves
100 grams potato 
chopped into small pieces
80 grams Tomato 
cut into small pieces
30 grams pandan leaves
30 grams lemon grass
120 ml coconut milk

Onion

Spices
6 grams cinnamon 
4 grams (4) cloves 
2 grams (2) cardamoms
5 grams (1) star anise
1 gram (½ tsp) cumin seeds
1½ grams (½ tsp) fennel seeds 
5.5 grams  (½ tsp) fenugreek seeds

Spices

Spice powders
1 tbsp curry powder (6 grams)
½ tsp biryani powder (1 gram)
½ tsp cinnamon powder (1.5 grams)
½ tsp roasted cumin powder (2 grams)
½ tsp turmeric powder (1.5 grams)
½ tsp garam masala (2 grams)
½ tsp pepper powder (2 grams)
1 tsp coriander powder

For marination
½ tsp salt
½ tsp turmeric powder
1 tsp chili powder (3 grams)

Spice powders and roasted chickpea
  powder to thicken the gravy

2 table spoon roasted chick pea powder. It is not a spice powder I am using it to thicken the curry

Preparation
Cut chicken and marinate with plain chili powder, turmeric powder and salt and keep aside for 15 minutes.

Marinated chicken

Method
In a medium size pan add chicken and all the ingredients except roasted chick pea powder and coconut milk.

All items are placed in a cooking pot

 Add water to cover the chicken. 

water is added

Bring to the boil and reduce the heat. Let it simmer for 30 minutes, covered.
Once chicken is cooked (that is, when the chicken is soft and tender), add coconut milk.

Coconut milk is added

 Let it simmer uncovered for 5 minutes.

Curry is ready

That is it. The simple chicken curry is ready. If you don't want gravy you can make it as a dry curry.

If you like you can add 2 table spoon of coconut milk at the beginning when adding  water, Curry will be very tastier. Tender chicken will be very soft and tasty. I am not using ginger for this curry as it will make it more softer.

Easy oil free spring chicken curry

Mild butternut squash curry with coconut milk

Mild butternut squash curry with coconut milk

Butternut squash (Cucurbita moschata) is known in Australia and New Zealand as butternut pumpkin or gramma and "Batana"in 
Sri Lanka. It has yellow skin and orange fleshy pulp. It available in the market all the year round.

Butternut squash has many vital poly-phenolic anti-oxidants and vitamins. It has more vitamin A than that of in pumpkin..It is cooked like pumpkin. Today I am going to make a curry using it.

                                 

Butternut pumpkin

                                   Recipe summary 
                                             For
              Mild butternut squash curry with coconut milk                             
 preparation time : 15 minutes

Cooking time:15 minutes

serves: 4         

1.Wash 250 grams butternut pumpkin,  peel and remove the seeds. Cut the vegetable into ¼ inch or ½ inch cubes and set aside.

Butternut pumpkin

2. Add all the ingredients; 1 large onion, chopped,
30 grams green chili sliced, 3 cloves garlic sliced,
10 curry leaves, sliced  except  mustard seeds, dry chili and coconut milk in a medium pan.

3. Bring to boil and lower the fire and let it simmer for 10 minutes.

4.Add ½ cup coconut milk and ¼ tsp pepper powder. Let it cook for 5 minutes. 

Mild butternut squash 
curry with coconut milk

Curry is done.

Another method

1. In a medium sized frying pan or sauce pan add 2 table spoon  oil and heat it. When the oil is hot reduce the heat to medium and add ¼ tsp mustard seeds, ¼ tsp cumin seeds and 1 dry red chili, whole.
Fry for 2 minutes. Do not slice or break the dry red chili as we want only the aroma from it and not its heat. It is alright if the red chili is blackened.

2. Then add 3 cloves garlic sliced, 1 large onion, chopped, 30 grams green chili, sliced and 10 curry leaves, sliced and fry for 10 minutes or until the onion slices become translucent.

Ingredients

3. Add 1 cup water and 250 grams  butter nut squash and bring to the boil. Reduce the heat, cover the pan and simmer for 10 minutes or until the butternut squash become soft. Remove the cover and add ½ cup coconut milk, 1 tsp salt and ¼ tsp pepper. Simmer for 5 minutes.

By this time all the water would have evaporated. The curry will be almost dry. This is what we want.

 Mild butternut pumpkin curry with coconut is ready.
                                  

                            

                    Recipe follows in detail with pictures.


preparation time : 15 minutes

Cooking time:15 minutes

serves: 4

Ingredients
Main
250 grams butternut pumpkin
Others
1 large onion, chopped
30 grams green chili, sliced
3 cloves garlic, sliced
10 curry leaves, sliced

½ cup coconut milk

Spices
¼ tsp pepper
¼ tsp cumin seeds
¼ tsp mustard seeds
1 dry red chili, whole
1 tsp salt 
1 cup water

2 table spoon oil

Ingredients for Mild butternut squash curry with coconut milk

Preparation.
Wash, peel and remove the seeds. Although the skin and seeds are edible, they are not usually cooked. The hard skin becomes soft when roasted. Cut the vegetable into ¼ inch or ½ inch cubes and set aside.

Method 
This is a very easy and healthy cooking method. Add all the ingredients except  mustard seeds, dry chili and coconut milk in a medium pan. Bring to boil and lower the fire and let it simmer for 10 minutes.

All ingredients in  a pot

Pumpkin cooks fast and add coconut milk and pepper powder. Let it cook for 5 minutes. 

Adding coconut milk and pepper

The curry is ready.

Final stage

Mild butternut squash curry with coconut milk

I would like to give a second method if you want the curry a little spicy
In a medium sized frying pan or sauce pan add the oil and heat it. When the oil is hot reduce the heat to medium and add mustard seeds, cumin seeds and dry red chili.
Fry for 2 minutes. Do not slice or break the dry red chili as we want only the aroma from it and not its heat. It is alright if the red chili is blackened.
Then add garlic, onion green chili and curry leaves and fry for 10 minutes or until the onion slices become translucent.
Add water and butter nut squash and bring to the boil. Reduce the heat, cover the pan and simmer for 10 minutes or until the butternut squash become soft. Remove the cover and add the coconut milk, salt and pepper. Simmer for 5 minutes.
By this time all the water would have evaporated. The curry will be almost dry. This is what we want.

The curry is ready and it can be served with rice or bread.

Spicy dry squid curry with coconut milk

Spicy dry squid curry with coconut milk

Squid is also known as calamari or cuttlefish.
Squids are rich in nutrition and they provide protein, calcium, Vitamins B3, B12, C,   zinc, phosphorus and copper,

There is rising concern over the increase in mercury in seafood. But according to Environmental Protection Agency, squids contain less mercury than other seafood.

Squids contain cholesterol, saturated fat and sodium. Therefore excessive intake of squids should be avoided.

Squid are generally used in soups or cut into rings, breaded and fried. Today I am going to make a spicy curry. Unlike prawn, squid has a very bland taste. So, I am adding a little extra spices to make it tastier.

                                    Recipe summary
                                             For
                 Spicy dry squid curry with coconut milk

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4

Spicy dry squid curry

 with coconut milk

1.Heat 2 table spoon oil in a pan and heat it. When the oil is hot reduce the heat to medium and add 1 table spoon fenugreek seeds, ½ teaspoon fennel seeds, cumin seeds,1 5 inch  pandan leaf and 3 dry red chili. Fry for 2 minutes.



2. Add 4 cloves garlic chopped, and 1 sprig  curry leaves chopped and fry for 3 minutes.



3. Add 150 grams onion coarsely, 3 grams red chili (hot) red chili and 32 grams green chili and fry for 10 minutes or until the onion becomes golden brown in colour.

Onion, red and green chili
garlic,ginger and curry leaves

4. Add 10 grams  ginger paste.

Cleaned squid

5. Add one cup of water and add 1 table spoon curry powder and ½ teaspoon
turmeric powder. Cook covered for 10 minutes on medium heat.

6. Add the 500 grams squid pieces and the remaining water.Cook covered for another 20 minutes on slow fire till the squid is cooked.

7. Add 10 grams  tamarind juice,½ teaspoon pepper powder and salt. Continue cooking for another 5 minutes.

8. Add ½  cup coconut milk and taste for seasoning and adjust.  Cook for three minutes uncovered.

Spicy dry squid curry with coconut milk is ready.

               
Recipe follows in detail with pictures


Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4

Ingredients

Main
500 grams squid (calamari, cuttlefish)

Squid or cuttlefish

Cleaned squid

Others
150 grams onion coarsely chopped
4 cloves garlic
1 sprig curry leaves chopped
10 grams ginger (1 inch)
5 inch long pandan leaf

Onion, red and green chili
garlic,ginger and curry leaves

32 grams green chilli
3 grams red chili (hot)
3 dry red chili
1 teaspoon salt
10 grams tamarind
2 tablespoon vegetable oil
½ cup coconut milk
750 ml water
Spices
1 tablespoon curry powder
¼ teaspoon black pepper powder
½ teaspoon turmeric powder
½ teaspoon cumin seeds or powder
½ teaspoon fennel seeds
1 teaspoon fenugreek seeds

Preparation
It is necessary to clean and prepare squids for cooking. This is a bit of a chore. This is what you have to do.
1. Pull off the head from the body.

Removed parts of  squid (skin and head)

2. Tentacles are edible. Slice off the tentacles. Push out the beak which is its mouth and discard. Scrape off the suction cups in the tentacles.
3. Remove the quill. This is long transparent plastic like substance.

Remove quill from the squid

4. If you want reserve the ink sac you will have to pull it out first without breaking it. Squeeze the ink out of the sac and empty it in a 1/4 cup of water or vinegar. Squid ink is used to colour and flavour pastas and risottos.
5. Remove the internal organs from the body cavity. If you don't want the ink sac just pulls it out with the rest of the internal organs.
6. Pull the gills off and the skin will come with it. Remove all of the skin.

Removing the skin

7. Flip the inside out and clean any unwanted stuff on the skin.
8. Rinse in cold water.

Cleaned cut pieces of  squid

Grind the ginger in a blender and set it aside. We are using ginger paste to soften the squid flesh. Otherwise it may get hardened during cooking.


Method

In a medium sized frying pan or sauce pan add the oil and heat it. When the oil is hot reduce the heat to medium and add fenugreek seeds, fennel seeds and pandan leaf and dry red chili.

Fry fenugreek, fennel, pandan leaf l and dry chili

 Fry for 2 minutes. Do not slice or break the dry red chili as we want only the aroma from it and not its heat. At the end if the dry red chili turns out to be blackened it is all right.
I used a dried pandan leaf as I did not have fresh leaf at that time.

Then add garlic, and curry leaves and fry for 3 minutes.

Adding garlic and curry leaves

Now add onion, red chili and green chili and fry for 10 minutes or until the onion becomes golden brown in colour.

Adding red and green chili

Add ginger paste

Adding ginger paste

Add one cup of water and add curry powder and turmeric powder. Cook covered for 10 minutes on medium heat.
Now add the squid pieces and the remaining water.
Cook covered for another 20 minutes on slow fire till the squid is cooked.

Adding squid 

Add tamarind juice, pepper powder and salt. Continue cooking for another 5 minutes.

Add coconut milk and taste for seasoning and adjust.  Cook for three minutes.

The squid curry is ready.

The final stage

 It can be served with rice or any kinds of bread. This is a mouth watering dish.

Spicy dry squid curry with coconut milk

August tree leaves soup (Sothi)

(humming bird leaves or agathi ilai)
Scientific name is Sesbania Grandiflora

August tree leaves soup (Sothi)

Leaves and flowers of august tree are used in cooking. But leaves, stem, root, bark and flowers are used in Ayurvedic medicine. They are also used as folk medicine in many South East Asian countries. It is believed that august tree is named after the Vedic sage, Agastya. He is considered to be the father of Tamil literature, a language spoken in a parts of South India. He specialized in medicine, spirituality, and language.

August tree leaves

August tree leaves look very much like moringa leaves, but they are firmer than moringa leaves. The leaves are slightly bitter in taste. I added coconut milk and lemon juice to remove the bitterness. August tree leaves can be stir-fried, made into curry and cooked with rice or porridge. The leaves can also be added to salads.
The bitter leaves when made into a soup is pleasant to eat.

This recipe is very simple and easy to make.

                                 Recipe summary
                                           For 
                        August tree leaves soup (Sothi)

preparation time:15 minutes
Cooking time: 20 minutes

Serves: 4

August tree leaves soup
 (Sothi)

1. Add all the ingredients: 50 grams august tree leaves; 100 grams (1 medium) onion; 30 grams (1) green chili;
0.5 gram (1 sprig) curry leaves;
0.5 grams (2 pinches) of turmeric powder;
5 grams (1tsp) salt; 2 cups water  except lime juice and coconut milk in a medium size pan and bring to the boil. Reduce heat and let it simmer for about 15 minutes.

Ingredients

                                                                  

2. Add coconut milk and simmer for 5 minutes. 

3.Remove from heat and add lemon juice.           

     August tree leaves soup (Sothi) is ready.

                 Recipe follows in detail with pictures.

preparation time:15 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients
Main
50 grams august tree leaves
Others
100 grams (1 medium) onion
30 grams (1) green chili
0.5 gram (1 sprig) curry leaves
0.5 grams (2 pinches) of turmeric powder
5 grams (1tsp) salt
2 cups water.
113 grams (1/2 cup) coconut milk
30 grams (1/2) lemon

Ingredients for August tree leaves soup (Sothi)

Preparation
Remove the leaves from the stalks. Discard the yellow leaves. Use only the leaves.

August tree leaves

Method
Add all the ingredients except lime juice and coconut milk in a medium size pan and bring to the boil. Reduce heat and let it simmer for about 15 minutes.

Leaves onion chili turmeric and water

 Reduce heat and let it simmer for about 15 minutes.

leavea are being cooked

Add coconut milk and simmer for 5 minutes. 

coconut milk is added

Taste for seasoning and adjust. Remove the pan from the heat and add lemon juice. 

soup is ready

This soup can be served with rice or bread.
You can add 50 grams of lentils, cooked, to make this soup richer. If you like you may puree the soup and reheat it before serving.

August tree leaves soup (Sothi)