Ginger Chicken Sukka/ Ginger Chicken Dry

After a long time I am back with a bang with yet another chicken delicacy.

Ginger Chicken Dry recipe

( makes 1 Serving / Cooking time 20 minutes)

Chicken 100 gms/ 1/4 lb

Fresh Ginger root - 1 inch piece peeled and grated

Onion - 1/2 cup chopped

Green peppers - 1 tbsp finely chopped

Curry leaves - a few leaves, torn

Coriander powder - 1 tbsp

Chilli powder - 1/2 tbsp

Turmeric powder- 1/2 tsp

Biryani masala powder - 1 tsp (check my recipe here)

Salt to taste

Plain Yogurt - 2 tbsp

Cooking oil - 2 tbsp ( I use canola oil)

Wash the chicken pieces and marinate with the yogurt, salt and turmeric powder. Leave it aside until you chop the onions and grate the ginger.

Heat a skillet and pour 2 tbsp of cooking oil. Add the curry leaves, chopped onion and sauté in medium flame. Now add the chicken and the ginger together. Sauté in medium fine until the chicken turns white.

Now add the coriander powder, chilli powder and the biryani masala powder, mix well and cover with a lid and cook for 10 minutes.

You don’t have to add water to cook the chicken. The yogurt and the water from the chicken will be sufficient enough.

Now remove the lid and cook for few more minutes, so that the excess water evaporates. At this point the chicken leaves out the oil. Now sprinkle the peppers, cover with the lid and switch off the stove. Leave it aside for 10 minutes.

Ginger chicken sukka is ready to serve. It will taste heavenly when you bite into them chicken. You will taste the spicy, warm, and slightly sweet taste of the ginger in your pallets.

Please leave your valuable comments and do not forget to follow and share this recipe with your friends and family!

Comments

Significance of Pillayar Nonbu

Pillayar nombu is a nombu celebrated exclusively by Naattukkottai Nagarathars. This post is intended for young chettiar couples living far from their families, who want to know about this nonbu and celebrate it at home. The significance of performing this nombu, is that we pray to Lord Ganesha, requesting him to remove all the obstacles in our life. I have heard that there are 3 versions of the story behind this nonbu. I am sharing the one that my mom has told me... A teenage girl was ill-treated by her step-mother. On karthigai deepam day, this step-mother's diamond ring was missing and she accused this girl of stealing her ring. This girl went to a pillayar temple and prayed to Lord Ganesha that she will prove herself as innocent and find the ring. So she started saying her prayers to Lord Ganesha, by removing one thread a day from her cotton saree for 21 days. She promised to the God that, when she proves her innocence, she will make the number of threads she has on that day as...

PARUPPU PIRKANGAI (DAL WITH RIDGE GOURD)

PARUPPU PIRKANGAI This is a kind of Dal made with Ridge Gourd. You can also use chow chow(also called Alligator Pear) for this dish instead o f Ridge Gourd. This dish is easy to prepare for bachelors too. You will need: Ridge gourd - 2 medium Split green gram - little more than 1/4 cup Tomato - 2 medium Garlic pods - 3 crushed Curry leaves - few Coriander leaves - 2 tbsp Chilli powder - 1tsp or as required Turmeric powder - 1/4 tsp Salt Cumin Seeds for seasoning Now, 1. Peel the skin off the vegetable which you choose. 2. Heat 1tbsp oil in a pressure pan, put jeera and curry leaves. 3. Now, add the chopped vegetable and tomato together and saute for a minute. 4. Then add salt, chilli powder, turmeric powder, saute. 5. Add the washed dal now, along with 1 cup of water. 6. Now, pressure cook for 3 or 4 minutes. 7. When it is cooked, add the crushed garlic. This will give a special aroma to the dish. 8. Garnish with coriander leav...

Pillayar Nombu ellai maavu

Pillayar Nombu is celebrated in honour of God Pillayar (Ganesha) by the Chettiars on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left. In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...

Poorana Kozhukkattai with 3 filling varietites/ Steamed rice flour dumplings

On the occasion of Vinayaga Chathurthi, I wanted to share the recipe for making Poorana Kozhukkattai with three different fillings, 2 sweet and 1 savory. Let's get started. For the outer layer: Rice flour - 1 cup Boiling water - 1 and 1/2 cups to 2 cups Salt - 1/2 tsp Ghee - 1 tsp Ingredients for Filling # 1 - Chana dal Sweet filling Chana Dal - 1/2 cup (soaked for 2 hours in 1 cup of water and pressure cook until soft) Jaggery powder - 1/4 cup (You can add little more jaggery if you wish) Cardamom powder - 1/4 tsp Water - 1 tsp Cashew nuts - 2 tbsp broken pieces Ghee - 1 tbsp Ingredients for Filling #2- Moong Dal Savoury filling Yellow moong dal - 1/4 cup, soaked for 10 minutes and pressure cooked Grated coconut - 2 tbsp Green chillies - 2 medium finely chopped Cumin seeds Mustard seeds curry leaves a few Oil - 1 tsp Asafoetida - 1 pinch salt as per taste Ingredients for Filling #3 - Moong Dal Sweet filling Yellow Moong Dal - 1/4 cup, soaked for 10 minutes...

Payasam /Chilled Summer Drink

The weather is getting better and who will say NO to a refreshing chilled payasam... Let's get started.. Ingredients (Serves 5) Milk - 2 1/2 cups Water - 1/2 cup Saffron - few strands (optional) Cardamom powder - 1/2 tsp Raw rice - 1 tsp Almonds - 10 nos Light brown sugar - 1/4 cup Ghee / clarified butter - 1 tbsp Nuts and raisins of your choice to garnish. Soak the almonds, rice and the saffron strands in 1/2 cup of hot water for about 10 to 15 minutes. Remove the skin from the almonds. Using a blender, grind the soaked almonds, saffron strands and the rice into a fine paste by adding 2 tbsp of the water that we used for soaking. Then add the remaining water into the blender, mix well and keep aside. In a saucepan, heat the milk. Once bubbles start forming around the edges of the pan, pour the almond and rice mixture. From now on, you have to stir continuously to avoid burning at the bottom of the pan. The mixture will start thickening. Now turn the heat to low and ad...

DEVAKOTTAI SAMAYAL ARAI

Search This Blog