Chicken Khuri Recipes

GRANDMA'S KHICHRI

Steps:

• Rinse split peas, set aside. Chop onion and garlic, set aside.
• In a pot, heat canola oil over a medium heat, add onion, garlic, wiri wiri pepper, curry powder, cumin, and split peas. Fry until onions are tender, about 5 minutes.
• Add two cups of water to boil split peas. Boil until peas are slightly soft on low-medium heat.
• Grate coconut and squeeze milk from coconut through a cheesecloth, strainer, or with bare hands. A second time, place grated coconut in 1/3 cup warm water, let it steep for 15 minutes. Squeeze to extract more milk. Continue this process until you have about 1 1/2 cups of coconut milk. (I only had to do this twice)
• Add rice, turmeric, salt, chopped spinach, and fresh coconut milk to the pot. Let boil until rice is soft. If you prefer a more soupy texture, remove from heat once the rice is done the cooking. If you prefer your khichri a little drier, let the mixture continue to cook until most liquid has evaporated.
• If you would like to chunkay this dish: slice 2 garlic cloves and fry in 2 tbsp of oil. Once garlic turns brown, add oil and garlic to the khichri covering the pot immediately to prevent oil from pitching. Stir to develop flavor.

CHICKEN KHURI

Steps:

• Heat oil in a skillet.
• Saute the onion in it till it turns light brown.
• Add ginger-garlic pastes and saute till the raw smell is gone.
• Add turmeric, corriander, cumin, garam masala powders and salt.
• Fry well.
• Now, add the chicken pcs.
• Stir-fry, allowing the spices to blend with the chicken.
• Fry until the chicken is nicely browned.
• Cook for 15-20 minutes on low flame.
• Put the yoghurt in a bowl.
• Add gramflour, 1/2 cup water and the ground paste to it.
• If the mixture is too thick, you can add some more water.
• Add the yoghurt mixture to the chicken.
• Bring to a boil on low flame, stirring all the time, to prevent curdling.
• By now, the chicken will be tender.
• Check for this.
• If not, then cook for a few more minutes on low flame.
• Just before serving, prepare the following seasoning:.
• Heat ghee in a pan.
• Add methi seeds, cumin seeds and red chillies.
• Once these stop sizzling, toss this mixture into the chicken.
• Stir well and serve hot with rotis, naan or parathas.