Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts

Thursday, 11 September 2014

How to Make Chicken Korma at Home in Indian Style

The expression "korma" means braise, which is inferred from a Turkish word kavuruma which means cooked meat. It is a trademark Moghul dish which could be followed back to the sixteenth century and to the Mughal invasions into present-day Northern India, Pakistan and Bangladesh. Traditionally, a korma is characterized as a dish where meat or vegetables are braised with water, stock, and yogurt or cream included. 

Tuesday, 15 January 2013

Easy Chicken Recipes

Here are few chicken recipes which I tried before. These chicken recipes can be easily adapted as Sri Lankan Chicken Recipes and well matching with rice and other curries.

Wednesday, 2 January 2013

Kari Ayam (Malaysian Chicken Curry)

කුකුල් මස් ව්‍යංජනය

Kari Ayam is another chicken curry I tried from Malaysian cuisine. This recipe is well matching with Sri Lankan Chicken Recipes and the taste. In Kari Ayam, some sugar is added. But, this tastes much even without adding sugar. I found the way of cooking   is slightly different from Sri Lankan Chicken recipes. Anyway,this chicken curry is best with rice or any breads.

Friday, 23 November 2012

Malaysian Chicken Kapitan (Nyonya Kapitan Chicken Curry)

Chicken Kapitan is another delicious Nyonya Food we could taste in our recent tour to Malacca/Malaysia. The Nyonya  food, also known as Peranakan cuisine is found in Malaysia & Singapore.They are a mix  of Chinese and Malay dishes. I found they are delicious with its extensive use of herbs and spices

Tuesday, 16 October 2012

Sri Lankan Devilled Chicken Recipe in Chef Duminda’s Style

Devilled Chicken
Devilled Chicken
Devilled Chicken is a popular Sri Lankan Chicken recipe which mostly served with Fried Rice. This is one of the recipes I used to try most of the weekends, when I was in Sri Lanka. However with the time, I have forgotten this dish as now I have so many recipes book marked. Last weekend, I found this Devilled Chicken Recipe again from Chef Duminda’s site.

Friday, 28 September 2012

Chicken Korma

I am a big fan of Chef Sanjay Thumma. Most of his recipes are always with a cooking demonstration/video. This is one of the main reasons for me to like his recipes. Because instructions are very clear. There is another reason. He is a very cheerful person & therefore his cooking videos are very live & attractive.
This Chicken korma recipe is adapted from a recipe of Chef Sanjay Thumma.

Saturday, 15 September 2012

Deep Fried Chicken Drumsticks

Most of non-vegetarians like Deep fried chicken drumsticks.It has been a favourite for generations. This is a Sri Lankan deep fried chicken recipe & hope you would love it. 
Whatever the method choose to fry it, (deep fried, pan fried, or oven baked), the marinade makes it delicious & flavourful.

Wednesday, 21 September 2011

Sausage kebabs

I always like to try easy recipes. Sometimes I try to convert the original recipe & find my way of doing it. Sausage Kebab is one among those shortcut recipes.

Here is my recipe

Ingredients (2 servings)

4 sausages (washed,cleaned) (I used chicken sausages)
1 Bell pepper
1 onion
Few cherry tomatoes
Few skewers
3 tbspn Black pepper sauce
½ cup Rice wine
2 tbspn oil 


Cut sausages into bite size pieces
Mix black pepper sauce in rice wine (instead tomato ketchup or soy sauce can be used according to the taste)
Dip sausages in it & allow marinating.
Meanwhile cut onion & bell pepper into few pieces.
Heat oil in a pan, once it is heated; add the sausages & the marinating mix.
Pan Fry under very low flame until all the sauce is absorbed to sausages.
Switch off the flame.
Now you are ready with sausages, bell pepper, tomatoes & onion
Insert those into skewers in alternative pattern.

Now kebabs are ready.
Serve & enjoy.

Sharing this with the event -

 link with Food on Friday

Monday, 29 August 2011

Sri Lankan Chicken Curry

This is a recipe for chicken curry from Sri Lanka. If you prepare your curry according to this, I am sure all of your neighbors would know that you are cooking something special. The reason is that you cannot avoid the good aroma spreading.
My recipe is for about 4-5 servings. However you can adjust spices as per your taste. This is an indication only & these are the measurements & method I use in my kitchen.

250g Chicken
½ onion sliced
1 tomato cut into pieces
1 tbsp ginger,garlic paste
1 sprig curry leaves
About 2inch piece from lemon grass root
2tbsp Sri Lankan curry powder
1 tbsp chilli powder
¼ tsp turmeric powder
About 2” cinnamon stick
1 tsp fenugreek seeds
Salt to taste
½ cup thick coconut milk
Vegetable or any cooking oil, about 4tbsp
1 cardamom
2 cloves
1 tsp raw white rice (or 1 tsp plain flour)

First wash, clean & cut chicken into pieces
Keep aside to drain water.
Heat a dry pan and add all spices chilly, turmeric, curry powder & rice(or plain flour)
Roast it for about 1-2 minutes. You want to do this carefully, without burning the spices. Roast it & off from the burner when the colour is slightly brownish.
Now add these roasted spices to the chicken & mix well. If you feel that mix is dry, add 1-2 tbsp water & mix well. Add ½ tsp of salt too. Mix well to cover chicken with the spices.
Then cover it & leave it for marinating for about 30 minutes or at least 15 minutes.
Once the chicken is marinated, heat oil in a pan.
When the oil is hot, add ginger garlic paste, cloves, cardamom, fengruik seeds & cinnamon stick
Then add onions & mix well until onions are tender, and then add curry leaves, lemon grass. Mix well
Now add chicken which we left for marinating & mix well
When you mix, you will notice that chicken pieces become brown in colour & at this time, add the chopped tomatoes. Mix well & cook in very low flame with stirring. If you cook in low flame, while stirring; the moisture from tomato is enough to make the chicken tender.
When the added tomato is tender & become a paste, add about ½ cup of water.
Mix well
Close with a lid & cook until chicken is done.
Then add thick coconut milk & adjust salt. When adding coconut milk, don’t add all at once. Add gradually keeping the eye on its appearance.
The chicken curry looks pleasing when it brownish in colour.
Serve hot with rice or any type of breads
Tip: Cook in an earthen or clay pot, you will see the difference in taste & also in appearance

Friday, 12 August 2011

Chicken Masala

Chicken Masala is an Indian cuisine,but as a Sri Lankan,I like the spicy taste.This is bit spicy ,but matching with rice & curry or with any kind of roti/paratha.
Even the recipe is spicy,you can adjust salt,spices & chilli as per your taste.


Chicken pieces - 1 kg (clean & washed,cut into pieces)
Tomato (chopped) - 3
Pepper - ½ tsp
Fennel seeds - ½ tsp
Turmeric powder - ½ tsp
Red Chilly - 10 or about 2-3 tbs chilli powder
Ginger - 1 piece
Garlic - 2 bulbs
Cloves - 4
Cinnamon - 1 piece
Sliced onion - 1 cup
Vegetable/coconut oil - ½ cup
Salt, Curry leaves - As required 


Grind pepper, fennel seeds, turmeric powder, red chilly, ginger, garlic, cloves, and cinnamon.into a paste.
Heat oil in a pan.
Sauté onion until it turns lightly brown.
Add the grinded mixture ,curry leaves & tomato and mix well untill the tomatoes are half done.

Then add chicken pieces and pinch of salt.
Add some water and allow cooking for 20-30 minutes or till the chicken is done.
Then cook on a low flame and make it dry gravy.
Adjust salt to taste.

Thursday, 11 August 2011

Roasted Chicken Drumstic


4-5 chicken drumsticks (cleaned & washed)
3 tblsp soy sauce
2-3 Tbsp water
2 Tbsp chili sauce or chili powder
1 Tbsp sesame oil
1 Tbsp minced ginger
1 Tbsp minced garlic
2 tsp black pepper or black peeper sause

Mix all ingredients
Mix the chicken in it.
Keep covered at least about 1 hr to absorb the ingredients into chicken.
Also you can cover it & keep in the deep freezer for 1 day & use it.

After marinate, we can pan fry or we can use the oven.

1)Using oven
Preheat the oven for 375 degrees
Take a baking pan and spray with cooking spray or cover with aluminium foil.
Place marinated chicken on it.
Bake for 30minutes.
After that turn chicken into the other side & bake for another 15 minutes.
Garnish & serve

2)Using Pan roasted method
Heat  2-3 tsp oil in a pan.
Add drumsticks and fry until it is cooked colour changed to brown& about 10 minutes.

Garnish & serve.

Saturday, 16 April 2011

Chicken Curry

A thick gravy spicy dish for rice


Chicken- about 1kg
Onion- 4 large
Tomato- 2
Ginger grated - 2tsp
Garlic minced 12 cloves
Green chilli- 4 slit
Coriander powder - 4tbsp
Chilli powder - 2tbsp
Pepper powder - 1tsp
Curry powder - 1tbsp
Clove - 4
Cinnamon – 1 inch stick
Cardomom - 5
Fennal seeds 1tsp
Curry leaves


Cut the chicken into small pieces.
 Pat dry and marinate with a little salt and turmeric.
 In a shallow vessel put some oil and heat. When hot add 1 tsp of fennel,cloves, cardomom and cinnammon.
When fry add the thinly slices onion and fry till brown.
Add ginger, garlic and green chillies and fry.
Add the diced tomatoes and fry till dry. Now add chilli powder, coriander powder and curry powder and fry till oil starts separating.
Now add the chicken pieces and salt and fry till the mix coats on it.
Now add the pepper powder and cook covered on low flame. Check after 10 minutes. Water must have come out of the chicken. Give the curry a stir. If you need more gravy add water at this stage. Cook uncovered until the chicken is properly cooked. Garnish with curry leaves.

  1. You can add some thick coconut milk to this curry if you need more gravy. But do not boil after that.

Saturday, 12 March 2011

Chicken with Capsicum

This is a spicy chicken recipe from Sri Lanka.Here chicken is stir fried with banana peppers or capsicum.

Chicken with Capsicum recipe 

200g chicken
3 tblspoons lemon juice
1tbsp ginger garlic paste
 salt  to taste
1 tblspoons black pepper 

1 tblspoons  curry powder
¼ tbspn Turmeric powder
1 tblspoons chilly powder
2 cloves
Few curry leaves
1 inch cinnamon stick
1 medium onion (sliced) 
3 tablespoons vegetable oil
1 tomato chopped
1 cup thick coconut milk or fresh milk
3-4 Capsicum (Malu miris)


Wash chicken pieces and drain thoroughly.
Combine lemon juice, crushed garlic/ginger, salt, black pepper, curry powder,turmeric and chilly
Coat the chicken pieces well with the spices and set aside for about 1/2 hour to marinate.
Heat the oil in a saucepan
Fry curry leaves for a minute or so
Add onions and fry until soft.
Add the chicken pieces and stir until chicken turn into golden brown
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed
Add tomato paste  and stir until all pieces are well cooked & become a paste.
Add 1 Cup or water & stir.
Cover with a lid and allow the chicken to cook on slow heat for 20 -30 minutes.
Add the thick coconut milk and bring to a simmer without covering
If the curry is to dry add a little more water (optional)
Taste and adjust salt.
Serve hot (Good with Ghee rice)

Chicken recipe-Chicken with Capsicum