CHICKEN IN RED WINE

CHICKEN COOKED IN RED WINE

Ingredients

1 kg Chicken cut into medium size pieces with bones 

1 teaspoon cumin powder

3 dry red chillies broken into bits

1 teaspoon garlic and ginger paste

3 tomatoes chopped

2 onions sliced finely

1 teaspoon all spice powder (or garam masala powder) 

1 teaspoon fresh ground pepper 

1 teaspoon whole pepper corns  

3 tablespoons oil

1 cup red wine

Salt to taste

Marinate the chicken with all the above ingredients for about one hour. Transfer to a suitable pan and simmer on low heat till the chicken is tender and the gravy is thick. 

Just before serving add 2 teaspoons butter and mix well. 

Serve with mashed potatoes, steamed veggies and either bread, rice, chapattis 

MEAT AND SPINACH CURRY

Ingredients

½ kg meat (beef lamb or mutton)                                           

1 cup of Chopped Spinach 

2 big onions chopped finely                                          

2  tomatoes pureed

2 teaspoons chillie powder  (less spicy)                                    

1/4  teaspoon turmeric powder

1 teaspoon coriander powder                                     

2-teaspoons ginger garlic paste

½ cup coconut paste or coconut milk (optional)                                                    

3 tablespoons oil

Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. 
Add the ginger garlic paste and sauté lightly. 
Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the spinach greens and mix well. 
Continue frying for some time till the oil separates from the mixture and the greens shrivel up.
 Add salt, coconut paste and 2 cups of water (or add more for more gravy)
  Cook on low heat till the meat is tender or pressure cook for 6 whistles 

ANGLO-NDIAN GREEN MASALA MEAT CURRY

GREEN MASALA MEAT CURRY

Ingredients

1/2 kg meat (either mutton, lamb, beef, chicken, pork, etc) cut into medium size pieces

2 onions chopped finely

1 large tomato chopped

1 teaspoon ginger garlic paste

2 one inch pieces of cinnamon

3 cloves

1 teaspoon coriander powder

1 teaspoon cumin powder

 ¼ teaspoon turmeric powder

½ cup grated coconut

Salt to taste

6 tablespoons chopped coriander leaves

2 teaspoons chopped mint leaves

3 tablespoons oil

2 teaspoons chillie powder

3 green chillies

Grind the coconut, coriander leaves, mint, green chillies and tomato to a smooth paste.

Heat oil in a pan and fry the chopped onions, chopped garlic, cinnamon and cloves till golden brown. 

Add the meat and mix well. 

Add the chillie powder, ginger garlic paste, turmeric powder, coriander powder and cumin powder and fry till the pieces become firm.  

Now add the ground paste and fry for about 5 minutes on low heat. 

Add salt to taste and 2 cups of water and simmer till the meat is cooked and gravy is thick.  

Serve hot with rice or chapattis.