HURRY-BURRY CHICKEN CURRY (Jaldhi Chicken Curry)

HURRY-BURRY CHICKEN CURRY (Jaldhi Chicken Curry) 

Just as the name implies, this delicious Chicken Curry can be made in a hurry. However, don’t be too much in haste to get it done as your ‘hurry-burry’ can spoil the Curry!

Serves 6     Time required: 30 Minutes

Ingredients

1 kg chicken jointed and cut into medium size pieces

2 tomatoes chopped finely

2 large onions chopped                              

½ teaspoon turmeric powder

2 or 3 teaspoons chillie powder

1 teaspoon cumin powder

1 teaspoon coriander powder

3 cloves

2 small pieces of cinamon

2 teaspoons ginger garlic paste                  

3 tablespoons oil         

Salt to taste    

2 tablespoons vinegar                                               

2 tablespoons chopped coriander leaves

Make a thick paste with the turmeric powder, chillie powder, cumin powder, coriander powder, ginger garlic paste, salt and vinegar. Apply this paste on the chicken and keep aside.

Meanwhile heat oil in a pan and add the onions, cinamon and cloves, Fry till golden brown. Now add the marinated chicken and chopped tomatoes, and fry for some time till the oil separates from the mixture. Add sufficient water and cook till the chicken is done and the gravy is thick. Garnish with chopped coriander leaves. Serve with rice or any Indian Bread. 

A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

#Newbooka collectionofsimpleanglo-indianrecipes

‘A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES’ is a revised, consolidated version of four of my earlier Cookery Books, namely Anglo-Indian Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box and The Anglo-Indian Festive Hamper.

 More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier cook books and featured in this Omni-bus Edition. This single consolidated  Imprint of easy- to- follow Recipes of popular  Anglo-Indian Dishes  features Soups & Pepper Water, Curries & Fries, Roasts & Stews, Rice dishes & Pilafs, Foogath and Sambal, Pickles & Relishes, Casseroles and Baked Dishes, Short Eats, Nibbles & Finger food, Sweets & Desserts, Custards & Puddings, Christmas & Festive Treats,  Homemade wine, Curry Powders, etc.

 The huge selection of Recipes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down  memory lane of old forgotten Anglo-Indian Delicacies. All the old dishes cooked during the time of the British Raj have now been revived to suit present day tastes and aplates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian   Meals as well as for festive and special occasions.

 So what are you waiting for? Delve into this awesome collection and you’ll find simple and easy recipes for preparing your favorite Ox tail and Trotters Soups, Plain Pepper Water or Bone Pepper Water, Vindaloos and Curries, Devil Fries & Chops, Nana’s Special Duck, Chicken, Beef & Pork Roasts, Country Captain Chicken, Papa Pat’s Pork Chops, Mince Cutlets, Stews, Croquettes & Rissoles, Yellow Coconut Rice & Ball Curry, Junglee Palau & Vegetable Jalfrazie, Cabbage Foogath & Tomato Sambal, Brinjal Pickle, Fish Padda and many more ANGLO-INDIAN DELICACIES.

 Add that special ‘Anglo’ touch to your meal by baking a simple and tasty Shepherd’s Pie, a Pot Luck Casserole, a Pork Mince Pie or any of those old ‘one dish meals’  that your grandma baked in your childhood. Choose your favourite baked dish recipe from A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES. The very names of the recipes will make you drool. Round  it off with a creamy Caramel Custard, Bread Pudding, Strawberry Flummery, Apple Grunt or any other lip-smacking Anglo-Indian Dessert or Sweet from the vast selection that has been featured.

 Host a Party and serve your guests old Anglo-Indian Short Eats and Nibbles from

THE ANGLO-INDIAN SNACK BOX, that were the rage at ‘Parties, Soirees and Elegant Evening Gatherings’ in the olden days -  all innovated and made famous by the Mog Cooks of yore in the Tea Gardens in the Hills. Snack on Liver on Toast Squares, Scotch Eggs and Deviled Eggs, Cheese Straws, Mince Curry Puffs, Coconut Puffs, Mince Panthras, Fish Fingers, Fritters and a whole lot more,

 What’s your favourite childhood Christmas memory?  Do you associate Christmas with the smells, sounds and sights of the season?  This Cookery Book aims at just that. The separate section on THE ANGLO-INDIAN FESTIVE HAMPER features recipes of all the old Anglo-Indian Christmas favourites such as the Traditional Christmas Cakes, Plum Cakes, Mince Pies, Fruit Cakes, Kalkals, Rose Cookies, Coconut Sweets, the Christmas Pudding, Bole Cake, Semolina Cake, Dodol, Beveca, Marzipan Sweets, Peanut Fudge, Cashew nut Fudge, , etc, etc. It will awaken long forgotten magical memories of   childhood - Of  the smell of the decorated Pine Christmas Tree in the sitting room, the enticing aroma of Christmas Cakes being baked, the Kalkals and Rose Cookies being fried and the aroma of the other Christmas Goodies being prepared in the kitchen by Mama and Nana - Memories of the whole family sitting round the dining table on “Kalkal Making Day” rolling the kalkals on the back of a fork or fighting to lick the left over cake batter in the mixing bowl come flooding back.  Recreate the Christmas of your childhood with these recipes of all the old Christmas Treats. Then to round off the festive spread, you could make your own home-made Grape and Ginger Wine.

 The recipes in this book are simple and easy to follow and only easily available ingredients have been suggested. The easy-to-follow directions for preparing these old, popular, sumptuous dishes make cooking simple, enjoyable and problem-free. The pungency of the dishes can be adjusted according to individual taste by reducing or increasing the amount of chillie powder, spices or pepper powder suggested in each recipe. 

All the recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.

The word “Everlasting” means ‘something, that once created, endures through time and never ceases to exist’. Anglo-Indian Cuisine is “EVERLASTING” and will endure forever and ever. 

ANGLO-INDIAN BEEF SMORE STEW

ANGLO-INDIAN BEEF SMORE STEW

Beef Smore Stew is an old Colonial dish that was brought to India from Ceylon. It is actually a Ceylonese Dutch Dish which is still popular there. A whole Fillet of Beef Loin or stewing Beef is slowly simmered in a spiced Coconut gravy, then sliced like beef roast and served with the gravy along with either a bowl of rice or bread. The beef could be substituted with mutton or pork if desired.

 Serves 6   Time required: 1 hour 45 minutes

Ingredients:

1 kg chunk of good Beef Tender Loin or Stewing Beef

3 onions chopped finely

1 teaspoon chopped garlic

1 teaspoon chopped ginger

2 tomatoes chopped

2 carrots chopped into small pieces

1 cup peas

6 or 8 green beans broken into pieces

3 cloves

2 one inch pieces of cinnamon

1 teaspoon whole pepper corns

1 bay leaf

3 green chillies slit lengthwise

1 teaspoon chillie powder

1 teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon turmeric powder

1 cup coconut milk (or 1 small tetra pack)

2 tablespoons vinegar

1 teaspoon lime / lemon juice

Salt to taste

3 tablespoons oil

 Wash the meat and prick it with a fork or skewer. Rub it well with the lime juice, turmeric powder and lime / lemon juice and leave it aside for about ½ an hour.

Heat the oil in a suitable pan and fry the chopped ginger, chopped garlic, cinnamon, cloves, bay leaf, pepper corns for a minute. Add the chunk of beef, and sear it on high heat turning it from side to side until brown.

Now add all the other ingredients and mix well. Fry for about 3 or 4 minutes till the tomatoes start to pucker. Add sufficient water and simmer on low heat (approximately one hour) till the meat is tender and the gravy sufficiently thick. Spoon all the gravy into a bowl.

Add a tablespoon of butter and gently fry the cooked meat till golden brown. Remove the meat on to a cutting or carving board and cut it into suitable slices. Transfer to a serving dish and pour the gravy on top.

Serve with either rice or bread.