Chicken Moile East Indian Recipes

CHICKEN MOILE EAST INDIAN RECIPE

Steps:

• Apply salt, sugar and bottle masala to the chicken and potatoes. Fry the potatoes and chicken pieces in a shallow frying pan.
• In a deep vessel, heat 2 - 3 tbsp oil and saute the onions, ginger, garlic and chillies till onions are light brown in colour.
• Now add bottle masala and fry for a minute. Add a splash of water to avoid burning of masala. Make the required gravy by adding water.
• Once the gravy starts boiling, add in the fried chicken pieces and vinegar. Cook for 5 - 10 minutes till chicken is tender. Add in the potatoes and the garam masala powder. Check for seasonings. Add in a little salt if required.

EAST INDIAN CHICKEN

Steps:

• Cook onion, pepper and garlic in oil until tender, about 3 minute.
• Add remaining ingredients, except rice, cook over low heat for 30 minute.
• Serve over rice.

EAST INDIAN CHICKEN CURRY

Steps:

• Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
• Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
• Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
• Add remaining ingredients to skillet and stir frequently.
• Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
• NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.