In skillet, cover chickenwith water. garnish with coriander leaf. Add chicken, carrot and green onions. simmer, turning once, until chicken is no longer pink inside, about 15 minutes. Place heaping 1 tsp (5 mL) chicken salad in each croustade
Methi-murgwith pea pulaoServe with roti or pulao. Wash well and pat dry with a kitchen towel. Either freshfenugreek leaves(Methi saag) or dry leaves(Kasuri methi) can be used to make this chicken curry
I learned to make raw salad with methi leaves and was reluctant to try it the first time but when the leaves are mixed with salt, a little sugar, lemon juice, chilli powder and sesame oil it makes a delicious salad
We all loved this "Grilled Chickenwith Lemongrass And Basil Leave" where the chicken meat is so tender and infused with the unique aroma of the lemongrass and Thai basil
These are made with minced chicken stir-fried with hoisin and oyster sauce. Note that no salt is added to the chicken because the oyster sauce is salty enough
almonds are blanched and made into paste along with cream. the final product is a creamy rich chicken gravy which is now our new favourite and will be doing it quite often
So,this is how I make Malvani Chicken curry with its unique Malvani masala powder. Even though I am a die hard non vegetarian lover ,I hate making non-vegetarian food items if he may not eat it with full satisfaction
Chicken salad is often studded with the chewy little guys, though, but then somewhat deceptively named as “cranberry chicken salad” or “cherry chicken salad
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