Chicken Kuruma

A simple, delicious, chicken recipe. Tastes YUMM with Rotis, Parathas, Dosas....feel free to experiment with any of your favorite main course meal ;-)

Cooking Time: 20 mins

Ingredients (for four)
Chicken Thighs (w/bones) - 1 lb
Large Onion - 1/2 (finely chopped)
Tomatoes - 2 (finely chopped)
Bay Leaves - 2
Green Chillies - 1 (finely chopped)
Jeera - 1 tbsp
Chilli Powder - 2 tbsp
Coriander Powder - 2 tbsp
Ginger-Garlic Paste - 1 tbsp
Coriander Leaves to garnish
Oil - 2 tbsp
Salt to taste

For the gravy
Grated Coconut - 1/2 cup
Cashews - 1/4 cup
Water - 1/2 cup

To marinate
Curd - 1/2 cup
Sambar Powder - 2 tbsp
Salt to taste

Preparation

• Chop the chicken thights into medium sized pieces and marinate for 1 hour
• Heat oil in a kadai. Add bay leaves and jeera
• Add chopped chillies and onions. Saute till the onions turn golden brown
• Add ginger-garlic paste and saute for 30 seconds
• Add chopped tomatoes and saute for 2 minutes. Add chilli powder, corriander powder and salt
• Add the marinated chicken pieces to the kadai. Stir the contents well. Cook in medium heat for 15 minutes
• In the meantime, beat the items listed under 'contents for gravy' in mixer. Add it to the kadai after the chicken is cooked and soft. Stir well
  
• Turn off the heat and set aside to cool. Garnish with coriander leaves before serving

Source: Kutti Geetha

Lamb Soup

Some like it as an appetizer, some as main course.. whichever your taste is, this is an ideal meal, especially if you are craving for South-Indian spicy food.

Cooking Time: 20 minutes

Ingredients (for two)
Lamb Chops - 1/2 lbs
Onion - 1/2
Tomato - 1 (finely chopped)
Green Chillies - 1 (finely chopped)
Bay Leaf - 1
Turmeric Powder - 1 tbsp
Chilli Powder - 1 tbsp
Coriander Powder - 1 tbsp
Water - 4 cups
Oil - 1 tbsp
Salt to taste

Preparation

• Heat oil in a pressure cooker
• Add bay leaf, green chillies and onions
• Add tomatoes and turmeric powder. Saute for 30 seconds
• Add lamb chops and saute for 2 minutes
• Add chilli powder, corriander powder and salt. Saute for 2 minutes
• Add 4 cups of water
• Pressure cook for 3 whistles. Turn off the heat and set aside to cool (takes about 20 minutes)
  
• Serve in a bowl. Garnish with coriander leaves for added flavor

Source: Kutti Geetha