Thursday, April 11, 2019

Creamy and Spicy Chicken Pasta

It's a common misconception that pasta is typically bland. There is whole range of pasta dishes that can prepared spicy to suit our taste buds. My introduction to pasta was in the form of a masala version of macaroni and cheese that my mom used to prepare. After a few decades I found a version in one of the Italian restaurants (Johnny Carinos to be specific) in USA. A version was posted a while ago (ignore the images though). Since then we have been trying out different spicy variations of pasta. Here is one such recipe inspired by Tasty. So without further ado...

Ingredients
  1. Olive oil - 3 to 4 table spoons
  2. Boneless chicken breast chunks - 600 gms
  3. Mushrooms (I used the brown swiss mushrooms) - 150 gms
  4. Diced Onion - 1
  5. Minced garlic - 1 whole garlic 
  6. Thinly sliced sundried tomatoes - 3 to 4 table spoons
  7. Chicken stock 500 ml
  8. Plain flour (Maida) - 1 tablespoon
  9. Heavy cream 350 ml
  10. Pasta (I used Farfalle any variety other than spaghetti (or noodle like) will work) - 300 gms (1 packet)
  11. Shredded parmesan cheese - 100 g
  12. Cayenne Pepper - to taste as per your spice levels
  13. Black pepper - to taste
  14. Chopped Parsley for garnish

Method

  1. Boil and drain the pasta as per the instructions on the package. Add a pinch of salt.
  2. In a large sauce pan heat the olive oil and saute the diced chicken with a bit of salt and pepper       for about 5 minutes until cooked to about 3/4ths - just until you don't see anything pink. 
  3. Move the chicken out to a separate bowl.
  4. Add some more olive oil and saute the garlic, onions, mushrooms and sundried tomatoes.
  5. Add salt and cayenne pepper to taste. Note that the chicken stock will come with a bit of salt too.
  6. Once the onions are carmelized (brown in colour) add the chicken stock and heavy cream and bring it to boil.
  7. Add the plain flour to thicken the sauce and simmer it for about 5 minutes.
  8. Add the boiled and drained pasta and stir it well.
  9. Add the grated parmesan cheese and stir well.
  10. Garnish with chopped parsley and bit of parmesan cheese and serve hot.


Enjoy!!

C

Monday, April 8, 2019

Andhra Style Ginger Chicken

When it comes to chicken curries each state (probably even districts) seems to come up with a variation that's a specialty to that area. While I don't know which district this came from - ginger chicken curry is definitely a favourite of mine while dining at an "Andhra style" restaurant. As the name denotes this is a chicken curry with a slightly stronger tinge of ginger in it which gives a punch to the curry. I am sure this can also be enjoyed in a semi gravy style simply by reducing the amount of water.

Ingredients

  1. Red onions - 3
  2. Tomatoes - 2
  3. Ginger & Garlic paste - 2 table spoons
  4. Ginger juliennes - 50 gms
  5. Fennel seeds - 1 table spoon
  6. Cumin - 1 tea spoon
  7. Cardamom seed - 1 tea spoon
  8. Coriander seeds - 2 table spoons
  9. Poppy seeds - 1 tea spoon
  10. Cinnamon sticks - 1 or 2
  11. Kashmiri red chillies - 4 or 5
  12. Cloves - 3-4
  13. Chicken with bones - 1kg (diced)
  14. Gingelly oil
  15. Curry leaves
Method

  1. Dice the onions roughly and saute them in gingelly oil with a pinch of salt.
  2. Dry roast the spices (Ingredients #5 - 12) for about a minute until the aroma comes out.
  3. Let it cool down to room temperature and then blend it to a nice powder.
  4. Once the onions are golden brown add the tomatoes and saute them until they get mushy.
  5. Add the ginger garlic paste and half of the ginger juliennes and saute them until oil separates.
  6. Add the diced up chicken pieces and mix it well.
  7. Add the powdered dry spices and mix it well.
  8. Cook in a medium flame with a lid on for about 20 minutes. Add a cup of water to the level of consistency you prefer.
  9. Add the remaining ginger juliennes with curry leaves and simmer for a few minutes. 

Enjoy!!

C