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Take the skin out of the chicken and cut it into suitable pieces and wash well.Drain the excess water and add all the (a)Ingredients.Mix well and set aside.
Then heat a pot and add a little cooking oil.When it's hot add the sliced onions and brown it well.Then add all the (b)Ingredients.
Now add the chicken and stir it well.Then add Tamarind juice or vinegar and a little bit of water if desired and cook thoroughly.Stir occasionally and cook until all the water is evaporated.At this point if you need gravy you can add coconut milk and bring to a boil.Finally add roasted black curry powder (kalu kudu). Shake well and take the pot out of the stove.
1. Roast the cashew on an oven tray for about 15 min in a moderate oven,
180*c 350*f/ gas mark 4, until deep golden;allow to cool.
2. Heat the oil in a pan and stire fry the garlic, onion and chillies over medium
heat for 2 min; Increase the heat to high and stir fry the chicken and capsicum,
tossing until the chicken is light brown.
3. Add the oyster sauce, fish sauce, sugar and pineapple and toss for 2 min.
Toss the cashews through.
4. Arrange on a serving plate and scatter the spring onion and coconut over the top.
5. Serve immedietly with rice, If you like garnish with coriander leaves.
Boil the chicken with salt, pepper,vinegar and soy sauce. When cooked fry the chicken with a little oil and then add the left over chicken broth. Fry the onions, capsicums and all other ingredients in a separate saucepan and when well cooked add the chicken and mix well. Then add a little milk (coconut milk preferably) to the mustard and mix well. Now add the mustard mixture to the chiken and cook for another 5 minutes. Good with steamed rice.
Cut the meat into very small cubes, wash well and drain the water. Now add red chillie powder, about 2 tspn black pepper powder, salt to taste and mix well and let it marinade for a while.
Heat 2 tbsn cooking oil in a large non stick pan over high heat. Then add beef and stir fry for a while. Now add about 3 tbsn vinegar and cover the lid and cook the beef well. When the vinegar has absorbed
and there's no more juice add a little bit of cooking oil and let the beef get dark. Now add the sliced onions , sliced green chillies or bell pepper and chopped garlic and ginger and stir well. Lastly add more black
pepper powder if desired, stir well and remove from the stove.
Cut the beef into small cubes , wash well and add them into a pan. Now add turmeric powder, curry powder, chopped garlic, chillie powder, spices, salt and tamarind juice and mix well. Add sufficient water and cook well. While the meat is cooking heat another pan and add enough oil to fry the sliced onions. When it turns golden brown add the curry leaves and rampe and stir for awhile and remove from heat. When the meat is well done add the coconut milk and the tempered onions and mix well . When the gravy thickens remove from heat and enjoy with rice.
Slice the half of the onion the regular way and the other half in to 2 inch size pieces.Cut the Chicken breasts in to small pieces.Slice the outside of the Tomato in to 2inch pieces and chop the middle part and leave it aside. Heat the cooking oil and add the chopped Onions,rampe,curry leaves,chopped green chillies and cinnamon and let it fry.Then add chopped garlic, ginger,turmeric powder ,salt,sliced chicken and Tamarind juice and let it boil for a while.You will get a nice yellow curry.Do not add water or coconut milk in to it.When it's done add the chopped middle part of the tomato.Then add crushed pepper,Slied tomato(big pieces),sliced banana pepper,Onions(2inch sliced)and a bit of salt and let it simmer for awhile and enjoy it. You can add a little bit of chillie powder but make black pepper the main ingredient.
Cut the whole chicken into regular size pieces without skin or you can use chicken breasts.Add turmeric powder,salt,tamarind,curry powder,spices and mix it well.Then add sufficient water and cook thoroughly.
When it's done heat a frying pan and add margarine or cooking oil.When the oil is heated add few chicken pieces at a time and brown it all the sides.
Take the chicken out of the pan and add the chicken gravy that was left from boiling.Mix 1tbsn corn flour in to cold water and add it to the gravy and bring it to a boil.Then add some chillie powder,black pepper powder and mix well.Finally add the chicken pieces and mix well.Can add more chillie powder if desired.
Cut the Chicken breasts into 1inch thick square pieces and wash well.Drain the excess water and add chillie powder,black pepper powder,vinegar,salt to taste,soy sauce,ketchup and 1tspn oil.Mix well and marinate in the Refrigerate overnight or atleast 5hours before grilling.
Heat the grill(I use a George Foreman Grilling Machine) and when it's hot add few chicken pieces at a time and press it well.Cook it for a about 8 minutes or until well done.
While grilling the chicken soak the Onion rings and sliced bell pepper in soy sauce and olive oil.When the chicken is done transfer it into a dish and add the onions and bell pepper in to the grill.When they are brown add it to the chicken dish and mix well.
(when you grill meat all the excess fat is drained and it's a healthy way to cook meat)
Wash the chicken well and drain the water. Add red chillie powder, black pepper powder, salt, 1 tbsn ketchup, 1tbsn soy sauce, 1 tspn olive oil or cooking oil, Vinegar and mix well. Poke the chicken with a fork a bit to make holes for the marinade to seep in. Coat well, cover and refrigerate for 4-5 hours or overnight. After marinating place the chicken in a foil tray and rub them with a little margarine and bake them at 400 F about 30 minutes. Remove from oven and turn the other side remove all the fat and juices that's in the tray.Then place the tray back in the oven for 15 minutes or until well cooked and the sides are brown.
Cut the Pork into thin slices(without the fat).Add all the (a)Ingredients and sufficient water and cook well. When it's done heat some Margarine or cooking oil in a non stick pan and add the pork without the gravy.Brown the sides then add all the (b)Ingredients and mix well.Finally add the remaining gravy and bring it to a boil.If the gravy is not thick enough ,mix 1tbsn corn flour in cold water and add it to the dish.
Wash the pork chops well and cut them into large pieces including the bone. Add chillie powder, black pepper powder, salt, BBQ sauce and chopped garlic and ginger and mix well.Marinate for 6 hours or overnight.
Pre heat the oven 375F and bake the pork in a ovenproof dish for a bout 45 minutes or until well done.
Remove the excess fat from the pork and cut them into small pieces and wash well. Season it with salt and red chillie powder. Heat a pan with cooking oil and add the pork and let it fry until golden brown on the sides. Add vinegar and cook well.When all the water has been absorbed add a little cooking oil and toss the onions and peppers with crushed garlic and ginger. Add a little soy sauce and stir well. Now add crushed red chillies and ketchup. Finally sprinkle a little sugar and remove from the stove.
Cut Lamb or Mutton into small pieces with bone.Take the excess fat out and wash it well.Then all the (a)Ingredients and mix well.
Heat a Pot(use a pressure cooker if possible) and add a little cooking oil.When it's hot add the sliced onions.When it's golden brown add all the (b)Ingredients and stir well.Now add the Lamb and all the (c)Ingredients and mix well.Add a little bit of water and close the lid and cook it well.
Temper the onions with 2 tspn of cooking oil. When it's golden brown add the curry leaves. Then add all the ingredients for the curry, mix well and bring it to a boil. When the mixture boils, carefully drop the raw meat balls one at a time. Occasionally, shake the sauce pan while cooking instead of stirring with a spoon. When its well done, remove it from fire and spread 1 tspn of roasted curry powder. Serve with rice and curry.