Coconut Chicken Curry

Chicken curry recipe with coconut is absolutely a simple chicken recipe with coconut gravy using other basic Indian spices. It tastes delicious, simply mouth-watering that melts in your mouth as for how the chicken turns out soft, tender, and juicy. Coconut Chicken Curry is a very quick dish that can be sufficiently made in less than an hour. If you are an adventurous foodie then this easy Coconut Chicken Curry is totally is a drool-worthy dish for the chicken lovers and perfect to liven up the weekends.

This version of Coconut Chicken Curry is a fusion recipe of the regular Bengali chicken curry and South Indian chicken curry where the basic ingredients they add usually curry leaves and coconut for the gravy. I had once accidentally prepared this Coconut Chicken Curry and very soon it became a favourite in my house as they love the succulent chicken pieces with every bite in their meal. It is easy to make, delicious, and even kids will love it, as it is less spicy and less oily too. This chicken curry with coconut milk combines the flavors of aromatic spices and the fabulous flavor of coconut milk.

This Coconut Chicken Curry is a simple Indian fusion curry that is delicious, mild spicy, splendid taste and aroma of coconut. Find out more Chicken recipes I shared on this blog that you may like Lemony Chicken Curry, Chicken Curry with Potato/ Mangsher Jhol, Chicken Curry, Chicken Do Pyaza, Spicy Pepper Chicken. The recipe is so simple that it can be prepared by any beginners too. Head on to the recipe with pictures and instructions below:

Tips:

1. You can either or not use boneless chicken for this recipe, however, I preferred using the bony ones because they taste much better when it comes to making a curry.
2. Cook the chicken soft, check by pricking with a fork or if the meat coming off from the bone easily.
3. Use hot water for the curry, as using cold water may turn the meat hard.
4. Chop coconut into small pieces and put in a blender. Blend the coconut into a fine paste, keep adding water as and how much it requires while blending the paste, to make fine flowing coconut milk. Use a strainer to separate the liquid coconut milk and the white roughage part.
   

Coconut Chicken Curry

[Non-Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes 

Recipe Type: Curry

Course: Main dish

Cuisine: Indian/Fusion

Serves: 4

Measuring Items: 1 cup=150 ml; Tablespoon (tbsp); Teaspoon (tsp)

Ingredients:

1. Chicken- 500 grams
2. Onion- 4
3. Tomato- 3
4. Green chili- 6
5. Ginger- an inch
6. Garlic- 1 whole
7. Curry leaves- a handful
8. Coconut- 1 (small sized)

Spices:

1. Turmeric powder- 2 tsp
2. Red mirchi powder- 3 tsp
3. Salt- to taste
4. Mustard oil- 1 cup

Method:

How to prepare ‘Coconut Chicken Curry’ with step by step pictures and instructions-

1. Wash the chicken pieces and drain off water properly. Apply turmeric powder, red mirchi powder, salt, mustard oil on the chicken.
   
2. Marinate and set chicken aside for at least 20 minutes.
   
3. Take a mixie grinder, put cubed onions, tomatoes, ginger, garlic, and green chili. Blend them into a thick paste.
   
4. Chop the other required veggies.
   
5. Heat 2 tbsp oil in a heavy round bottom pan, add curry leaves and sliced onions.
   
6. Fry them until onions turn golden brown in colour.
   
7. Now add sliced tomatoes and the blended paste. Mix them well.
   
8. Add turmeric powder, red mirchi powder, salt and stir well.
   
9. Keep stirring until oil leaves by the sides of fried veggies in the pan.
   
10. Now add the marinated chicken pieces, mix well. Cover with lid and cook the chicken for 15-20 minutes. Stir occasionally.
    
11. In the meanwhile, blend the coconut for the coconut milk.
    
12. Now pour the coconut milk in the cooked chicken.
    
13. Add 1.5 cups of hot water, mix well and bring to boil.
    
14. Finally, add juliennes of green chilies, simmer for 2 more minutes and it's done.
    

A simple yet superbly delicious fusion recipe ‘Coconut Chicken Curry’ looks a very easy peasy chicken recipe for your Sunday's best meal. Combine this dish with hot steamed rice, roti or naan, bet it tastes amazing and lip-smacking. Prepare ‘Coconut Chicken Curry’ for weekend rich delicacy treat and tell me how you liked it! You can share and tag me on your recipe posts on Facebook, Twitter, Instagram or Google+. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.

Schezwan Veg Fried Rice

Schezwan Veg Fried Rice is an Indo-Chinese dish prepared by semi cooking rice along with a whole lot of stir-fried vegetables and almost all kinds of chinese sauces for that ultimate flavour and texture. spicy and tasty indo chinese recipe of stir fried vegetables and rice in schezwan sauce. Schezwan Veg Fried Rice is a spicy Indo-Chinese Fried Rice, a perfect fusion recipe be it for a party solution or a craving for a quick chinese food at home or for a super fast tempting lunch box option.

Schezwan Veg Fried Rice is a flavorsome dish with deep chili and garlic burnt in hot oil along with the zing of fresh pepper powder to savour to the taste buds. It sounds absolutely mouthwatering, delicious, flavorful and of course a healthy treat to the famous Chinese restaurant or street food right at your home. It is a very simple yet delicious fried rice that gives the wholesome taste of the Chinese meal. All in all its definitely a simple and satisfying dinner for your weekends, 'coz if you love #chinesefood then sure why not prepare this super scrumptious tangy and spicy #schezwanfriedrice 

There are so many ways Schezwan fried rice are prepared these days, giving a chef to chef new version to their dishes, however, the one that you prepare at home by yourself is so much so soul satisfying, tummy filling and heart fulfilling. Isn't it? The aroma, flavor of the vegetables and sauces along with pepper powder brings a drool-worthy fried rice recipe. This recipe features healthy vegetables and long grain multipurpose rice, with less oil and limited to the usage of too many spices. Hence, it is healthy, gluten-free and perfect for all the vegetarians. Find out the full recipe for a quick homemade IndoChinese Schezwan Veg Fried Rice, which I've shared below!

Schezwan Veg Fried Rice

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes (approx)

Recipe Type: Fried Rice

Course: Main dish

Cuisine: Indo-Chinese

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

1. Long Grain Rice- 2 cups
2. Carrot- 2
3. French beans- 200 grams
4. Capsicum- 2
5. Garlic- 8 cloves
6. Green chili- 3
7. Spring onion greens- 4 stalks (tender ones)
8. Tomato ketchup- 3 tsp
9. Schezwan sauce- 1 tsp
10. Soy sauce- half a tsp
11. Black Pepper powder- 1 tsp
12. Turmeric powder- half a tsp
13. Salt- for taste
14. Sugar (optional)

Method:

How to prepare ‘Schezwan Veg Fried Rice’ with step by step pictures and instructions-

1. Boil water in a huge pan, pour a teaspoon of oil into the boiling water.
   
2. Put soaked rice into the boiling water, allow it to cook.
   
3. Semi boil rice, drain water properly and lay in a flat vessel to cool down.
   
4. Chop the required veggies into very fine slices.
   
5. Heat three tsp oil in a pan, add chopped garlic, green chili, and spring onions.
   
6. Now put the chopped veggies and saute for 2 minutes.
   
7. Add tomato sauce.
   
8. Then add one tsp schezwan sauce.
   
9. Now pour in soy sauce.
   
10. Add salt, turmeric powder, sugar (optional) and mix everything well.
    
11. Once the oil starts leaving by the sides, add pepper powder and mix well.
    
12. Finally, add the boiled rice and mix gently until an even texture. Toss the rice to coat with the sauces, and stir well for another two minutes.
    

Tips: Do not over fry the vegetables or overcook them. No need to cover the pan with a lid while cooking. Leaving boiled rice semi is a good option, however, a few may incur digestive issue, therefore you can boil rice completely and lay on a flat vessel to cool down.

Schezwan Veg Fried Rice is ready to be served hot, garnish with finely chopped spring onions and combine with chips or papad. This Schezwan Veg Fried Rice is one of my favourite and I frequently prepare it at home. Share your fried rice recipes if you have any and tag me on your posts on Facebook, Twitter or Instagram! Or if try this recipe then tag me with #paromitasrecipes and I'll be happy to share your dishes on my Instagram Story tagging you. Make this weekend an Indochinese way with this popular Schezwan Veg Fried Rice recipe from Indo-Chinese cuisine. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.

Bhapa Puli Pitha

This time of the year is celebrated as the harvest festival in India, as most parts of the country yield fresh rice, and other farming products essential for our daily life. This celebration is popularly known as 'Makar Sankranti', which is considered as one of the most auspicious festivals of the year, especially to the farmers who freshly harvest their crops and store for their upcoming days. Makar Sankranti brings celebration of various cultures with distinct names and rituals in different parts of the country. With just another week to go for the 'Poush Parbon' celebration which marks the feast of harvesting season in #WestBengal  I present to you one of the traditional recipe from the Bengal cuisine 'Bhapa Puli Pithe'.

Makar Sankranti is also known as 'Poush Sankranti' or "Poush Parbon' in West Bengal, on this auspicious occasion, we prepare a very famous traditional Bengali delicacy, known as Pithe Puli'. These authentic Pithe puli are generally made up of steamed rice flour dumpling stuffed with varieties of savories. We prepare different varieties of 'Pitha' for Poush Parbon celebration and to mark the harvesting festival. Making varieties of steamed rice flour caking stuffed with different ingredients, actually takes a bit of long time, however it brings all the members of the family together in the preparation and eating time.

Poush Parbon is traditionally the oldest, most colorful harvest festival in Bengal usually celebrated with food, dance, merry time and also cooking in the cool winter nights. Having said that every year 'Poush Sankranti' falls on the 14th of January, hence people all around the country will begin their first celebration of this year.

Today I'll share the very basic, most simple and easiest "Pithe Puli' preparation, called ‘Bhapa Puli Pitha’ (Bhapa= steamed), which is also known as 'Sidho Pithe Puli'. I've used two types of stuffing, as we usually use this two stuffing every time when we prepare steamed Pithe Puli and stuffing prep is not very spicy. Find the full recipe with full instructions below:

Bhapa Puli Pitha | Spicy Bhapa Pitha | Sidho Pithe Puli

[Veg]

Author: Paromita.P

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: About an hour (approx)

Recipe Type: stuffed dumpling

Course: Main dish

Cuisine: Indian/Bengali

Serves: 4

Yields: 40 Pithe (approximately)

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Ingredients:

For Cabbage Sabji:

1. Cabbage
2. Potato- 2
3. Cumin seeds- 1 tsp
4. Cumin powder- 2 tsp
5. Turmeric powder- 1 tsp
6. Red mirchi powder- 1 tsp
7. Salt- for taste
8. Mustard oil- 2 tbsp

Method for Cabbage Sabji:

1. Finely chop cabbage and potato.
2. Heat oil in a pan, add cumin seeds, let it splutter.
3. Add chopped cabbage, potato, and other spices.
4. Cover and cook until veggies turn soft.
5. Stir occasionally, do not add water as cabbage releases water.
6. Stir-fry the cabbage in high to low flame for 5 minutes.

For Chana Dal fry:

1. Chana Dal- 1 cup
2. Cumin seeds- 1 tsp
3. Turmeric powder- 1 tsp
4. Salt- for taste
5. Roasted cumin powder- 2 tsp
6. Mustard oil- 2 tbsp

Method for Chana Dal fry:

1. Soak chana dal in water for about an hour. Wash and keep the water drained.
2. Heat oil in a pressure cooker, add cumin seeds, let it splutter.
3. Add chana dal, turmeric powder, and salt.
4. Put water to consistent amount. (i.e, for 1 cup dal, add 1.5 cups of water)
5. Cover the lid of the cooker, let it whistle out 3.
6. Remove the pressure of the cooker, stir the dal in high to low flame for 5 minutes.
7. Remove from flame and sprinkle roasted cumin powder.

For Bhapa Puli Pitha:

Rice Flour- 4 cups

Salt- for taste

Warm water- as and how much required

Rice Flour (Chawal ka Aata)

Method:

How to prepare ‘Bhapa Puli Pitha’ with step by step pictures and instructions-

1. Prepare a dough, mixing the rice flour, salt, and warm water. Cover the dough with a lid/clean cloth, let it rest for 15 minutes.
   
2. Now make small sized balls, then roll into a bowl shape along with the fingertips.
    
3. Stuff the cabbage sabji/ dal fry this way.
   
4. Bring both the sides together like this.
   
5. Press in between the lines to close the ends.
   
6. Slightly roll the palms to give the pithe the desired shape. (Roll very softly as pithe may break, or stuffing may come out)
   
7. These are the result how the pithas would look like.
   
8. Keep water for boiling in a steamer, put the pithas slowly into the steamer pan.
   
9. Close the steamer lid, let it cook for 15 minutes (approx). Keep the flame in medium to low.
   

Tips: Rice flour dough prepared with a cup of lukewarm water, makes the dough just perfect, not too hard or too soft. The stuffings are prepared too dry to avoid the pithe turn moist.

Bengali traditional ‘Bhapa Puli Pitha’ or 'Sidho Pithe Puli' dipped in jaggery (khejur gur rosh= date palm jaggery syrup) is ready to be savoured and enjoy the feasting. May this harvest season bring you lots of happiness and prosperity. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.