Chicken

1½ kg chicken 3 medium onions, sliced 2 tsp chilli powder 1 tsp turmeric 2 tsp garlic paste 2 tsp ginger paste 2 tsp coriander powder 2 tsp cumin seed powder 6 green chillies, ground 50 g instant coconut powder 1 tbsp gram flour 2-4 tbsp oil 250 g spaghetti 300 ml milk 300 ml […]

Chicken mousse 225 g cooked chicken breast, ground 225 ml chicken broth 3 egg yolks 1 tbsp gelatine ½ tsp salt 300 ml cream, whipped 100 ml mayonnaise (recipe page 115) 1 pinch paprika ½ tsp pepper Soak gelatine for 5 minutes in ½ cup cold broth. Beat egg yolks and stir lightly into the

½ kg chicken liver 1 tbsp pepper 2-3 tbsp Worcestershire sauce 1 lime 3-4 tbsp oil salt Slice liver into 2 x 1 inch pieces. Sprinkle salt, pepper and Worcestershire sauce and leave to marinate for 2-3 hours or longer. Heat oil in frying pan, add marinated liver and fry on medium heat till just

1½ kg chicken, whole 2 medium onions, finely chopped 4-6 large green chillies, finely chopped 25 g coriander leaves, finely chopped 2 tomatoes, roughly chopped 1 tsp vinegar 2 eggs, hard-boiled ½ tsp cumin seeds liver and gizzard of chicken, chopped 1 tbsp almonds, fried 1 tbsp raisins, fried 1 lime 225 g butter 1

1-1½ kg whole chicken with skin 200 ml soy sauce 1 tsp ginger, finely sliced 1 tsp garlic, finely sliced 125 ml honey salt to taste Preheat oven to gas mark 2/150° C. Rub chicken with salt and marinate in soya sauce for 10-15 minutes. Drain chicken and put in baking pan with chopped ginger

serves 6 1½ kg chicken, cut into 12 pieces 50-70 g butter 1-1½ tsp pepper, freshly ground chilli powder to taste salt to taste Ingredients for sauce 7 tbsp tomato sauce 3-4 tsp french mustard 3-4 tsp honey or golden syrup 3-4 tsp Tabasco Wash the chicken and pat dry. Rub with salt and marinate

serves 6 1½ kg chicken, cut into 12 pieces ¼ medium bottle tomato ketchup 50 g ghee or butter 4-6 capsicums, sliced lengthwise 6-8 spring onions, chopped 3 medium onions, quartered 4 cucumbers, sliced lengthwise 1 tsp freshly ground red chillies or to taste black pepper, coarsely ground, to taste 1½ tsp ginger and garlic

450 g rice 250 g yellow moong/lentil 2 tsp turmeric 1 large onion 1 clove garlic 3-4 tbsp oil salt to taste Soak rice and lentil separately in water for 10 minutes. Heat oil, fry sliced onion until brown. Remove and keep aside. In the same oil fry chopped garlic for a few seconds until

1½ kg chicken, cut into 12 pieces 1 tbsp onion, chopped 3/4 tsp ginger paste 3/4 tsp garlic paste 122½ tsp red chillies, coarsely ground 1 tsp each coriander and cumin seeds, roasted and coarsely ground pinch of turmeric 2 inch piece cinnamon stick 3 stalks curry patta juice of 4 lemons 4-5 tbsp instant

serves 6 1½ kg chicken, cut into 12 pieces 2 tsp ginger paste 2 tsp garlic paste paste of 10 long green chillies 1 medium onion 5 tbsp instant coconut powder or milk of half a coconut 1 tbsp tamarind water 3-4 stalks curry patta 3-4 potatoes 6 dried red chillies Boil chicken in 1/2