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Three Mouth Watering Chicken Preparations
Chicken in White Sauce
• 500grams chickens (mainly breast portion)
• 1 onion
• 2 cloves of garlic
• 1/4th ginger
• Cooking oil
• Black pepper
For white sauce you need
• 2 tablespoon refined flour
• 1 table spoon butter
• 1 cup milk
Preparation of Making White sauce:
In a pan melt butter. Add the refined flour and stir well to fry. Then add the milk and salt to taste. Let them boil and make the sauce. Thickness of sauce is your choice. Remove the sauce from the heat when it is ready.
Preparation of Chicken and Spices:
Boil chickens and drain its water. Preserve the water (chicken stock). Then cut the boiled chicken into small pieces. Make fine paste of onion, ginger and garlic. Crush black pepper seed into fine powder. Chop parsley finely.
In a pan heat two table spoon oil. Add onion, ginger and garlic paste into oil. Stir well to fry them. Add the chicken pieces. Add salt to taste. Add the chicken stock and let it boil in it. After that pour the white sauce in the preparation. Remove it from the heat and before removing it sprinkle the black pepper powder and the chopped parsley in the preparation. Serve it hot with steamed rice.
Chicken in Coconut Mustard Sauce
• 500 grams chickens
• ½ coconut
• 3 tablespoon mustard powder
• 6 Green chilies
• Pinch of turmeric
• Cooking oil
Boil the chicken and shred them. Remove their bone. Rub salt and turmeric over them. Grind the coconut and strain the thick milk of it. Slit green chilies and remove their seeds to remove the hot taste. Mix water with mustard powder and make thick and smooth paste.
In a pan heat some oil and fry chickens till light brown. Pour coconut milk in it. Add salt to taste. Let the chicken boil in the coconut milk. When the whole thing turns into thick gravy add the mustard paste into the preparation. Stir well so that the paste mixes well with the coconut milk. After removing it from heat add chilies and keep the lid on for fragrance. Serve it hot. This preparation also goes well with steamed rice.
Simple Chicken Curry
• 500 grams chicken
• 2 medium size onion
• 4 green cardamoms
• Cooking oil
Cut chicken into small pieces. Rub salt and turmeric over chickens. Crush green cardamoms and keep them aside.
Heat oil in a pan and fry the chickens till they turn red. Remove them from pan and keep them aside. Then add onion paste and stir to fry the paste. When they are well fried add pinch of turmeric and salt to taste. Pour water in it and let them boil. When the gravy thickens and the chicken gets tender, sprinkle the crushed cardamom in it for flavor.