Fried chicken wings in coconut milk.

Chicken wings -5pieces
Tomato- 2
Onion -1
Green chilly -4
Turmeric pwd- one pinch
Pepper pwd- 1tsp
Coriander pwd-1tbsp
Chilly pwd-1tbsp
Garam masala -1tsp
Coriander leaves- finely chopped 1 tbsp
Curry Leaves -2 sprig

Oil – as needed

Salt – to taste

Frying
6 Chicken Wings
1 tbsp Ginger-Garlic paste
2 tbsp Flour (maida)
2 tbsp Con flour
2 Eggs (beaten)
1/4 tsp Pepper / Chili Powder
Salt to taste
Oil for frying


In a bowl add  ginger-garlic paste, chicken wings coat well and set aside for 1/2 hour.Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .Heat oil in a wok / kadhai. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.

Heat oil in a pan,allow mustard seeds to splutter and then add curry leaves and fry for few seconds.Then add green chilies and fry for few seconds .Then add thin sliced onion and Saute till onion becomes soft and keep in  brown in color.Add chopped tomatoes and saute till tomatoes were cooked.Add chilly powder, coriander powder, turmeric powder and salt.Cook it for 2 minutes Then add garam masala and fried chicken and saute it well for 2 minute .Then add coconut milk  and cook for few seconds in low heat .Add coriander leaves. Serve hot with appam or roti or rice.

Chicken fried with grated coconut.(Thoran)

Bonned Chicken cut into small pieces – 1 kg
Onion sliced finely-3 big
Ginger grated – 1 and 1/2 tsp
Garlic chopped -1 and 1/2 tsp
Green chillies chopped – 4 or 5
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala/Chicken Masala powder – 1 tsp
Red Chilly Powder – 1 tsp
Grated coconut – 3/4 cup
Curry Leaves -2 sprig
Mustard seeds – 1 tsp
Coconut Oil – as needed
Salt – to taste

Marinate:
Coriander powder – 2 tsp
Garam masala/Chicken Masala powder – 1 tsp
Red Chilly Powder – 1 tsp
Turmeric powder one pinch
Salt – to taste

Marinate the chicken with above mentioned ingredent and keep aside for half an hours.
Grind together coconut , red chilly powder onion,ginger,garlic,green chillies,turmeric powder,coriander powder,garam masala powder and salt with out water.
Mix together the mixture along with the chicken pieces and cook in a medium heat, stirring in between until chicken turns soft and all the water evaporates..Keep it aside.

Heat oil in a pan,allow mustard seeds to splutter and then add curry leaves and fry for few seconds.Now add in cooked chicken and Stir the mixture and fry well for 10-15 mins in low heat stirring occasionally

Chicken Stew

Chicken – 1 kg 
Onion – 2 medium, thinly sliced
Green chilly – 4-5
Ginger & garlic – 1 tbsp, finely chopped
Cinnamon – a small piece
Cardamom – 4
Cloves – 4
Whole pepper – 1/4-1/2 tsp
Medium thick coconut milk -  2 1/2 – 3 cups
Thick coconut milk – 1  cup
potato -1 medium
Oil
Salt
Curry leaves

Cut chicken and potato into medium size pieces.Heat oil in a deep pan & splutter the cinnamon,cardamon and pepper. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe. When onion becomes soft add chicken pieces, salt and potato cubes. Mix well. Add medium thick coconut milk and cover & cook.


 Continue cooking till the chicken is fully done.  When the chicken is cooked completely add the thick coconut milk. Reduce the flame & cook for 5 -7  minutes or until you get the required thickness. Add curry leaves. Serve hot with appam .

Grilled Putten /Turkey Breast

1 tsp oil
1/2 tsp lemon juice
1 tbsp salt
1 1/2 tbsp black pepper
1 clove garlic, minced
1/4 onion, finely chopped
1/4 tsp finely chopped coriander
1/8 tsp cumin
1tbsp barbeque sauce
2 pieces skinless, boneless chicken/turkey breasts

Combine all the above ingredients to create marinade. 


Up to 24-48 hours prior to cooking, marinate turkey/putten breasts in a covered dish, refrigerated. Be sure each side of the  piece is covered in marinade. 


Grill them for about 10 minutes each side, or until thoroughly cooked. Cooking time depends on temperature and the thickness of the  breasts.


Seasoned with fried onions ..Serve it with pasta or rice.

Grilled Chicken Drumstick

4-5 chicken legs
1 tbsp ginger-garlic-green chilli paste
1/4 tsp red chilli powder
3/4 tsp black pepper pwd
large pinch turmeric pwd
3/4 tbsp coriander powder
large pinch cumin pwd
pinch of garam masala pwd
1 tbsp hot and sweet tomato chilli sauce
2 1/2 tbsps yogurt
1 tbsp lemon juice
salt to taste
2 tbsps oil

Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hr.   Drizzle Olive oil on all the pieces.
Cover a baking sheet with foil and coat with cooking spray or grease foil with little  oil or any oil available. Position an oven rack in the center of the oven and preheat the oven at 375 degrees.
Place the chicken legs on the baking sheet and drizzle with little  oil. Roast, uncovered for about 30 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned.
Broil for 5-6 minutes to give that burning effect.
Let it rest for 5 minutes and transfer to a serving plate.

Chicken Kebab

1/2 tbsp  oil
1 1/2 tbsp lemon juice
1/2 – 1 tsp paprika
1/2 tsp chili flakes
1/2 tsp ground cumin seeds
1/4 of one small onion
2 cloves garlic
1/4 tsp salt
1 tbsp chopped fresh parsley leaves (or dried parsley)


For Grilling:
2 tbsp  oil (for brushing)

Cut the chicken into small cubes (a total of 16 pieces if you will), pat dry and marinate with the ingredients for 1 hour.


Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and make four skewers. Set aside.


Grill the chicken kebab until cooked. While grilling, brush the chicken and bell peppers with olive oil. Serve hot.