Category Archives: White meat

Thick Chicken Curry




1 ½ kilos Chicken, 1 ½ coconuts scrapped (2-3 cups thick milk and thin milk) 3 dessertspoons vinegar, 6 dessertspoons salt water, (Roasted and ground: 3 dessertspoons Mc Currie Chillie Powder,1 ½ dessert spoons Mc Currie Curry Powder), 3 green chillies sliced, 8 red onions sliced, 2 bulbs garlic, 1 small piece of ginger chopped, 2” piece Mc Currie Cinnamon, 2 Mc Currie Cardamoms, 2 Mc Currie Cloves, 2 teaspoons Mc Currie turmeric powder, 1 dessertspoon Mc Currie Tamarind squeezed in water, 3 dessertspoons coconut oil, a piece of rampe, sera and two springs curry leaves, ½ teaspoon Mc Currie Dill Seeds, 1 Dessertspoon Mc Currie Roasted Curry Powder.


Clean, joint and wash the chicken. Mix the roasted chillie and curry powder, turmeric, vinegar, salt, garlic, ginger, green chillies, sera and spices. Mix in all the coconut milk. Temper the mixture with coconut oil, dill seeds, curry leaves, rampe and onions. Cover and boil. When curry boils well, stir twice or thrice and keep it open. Mix in the tamarind juice and cover and let the curry simmer for a while. Add juice of half a lime. Stir and remove from fire, spread the roasted curry powder and cover till required.



Macaroni and Minced Chicken Mix



750 g Macaroni, 500 g Minced Chicken, 1 tsp Mc Currie Crushed Pepper, 2 large onions (sliced), 4-5 cloves garlic (crushed), 3 tomatoes (sliced), 4 tbsp Pasta Sauce, Oil for frying, Mc Currie Salt to taste.


Boil the macaroni in water and drain in a colander. Separately boil lightly the minced chicken adding salt and pepper. In a wok heat the oil and fry the onions, garlic and tomatoes until the onions are golden brown. Add the boiled minced chicken along with the pasta sauce and mix well, frying lightly for 2-3 seconds. Add the boiled macaroni and mix well until the minced chicken mixture has coated the macaroni.

Take off the fire and serve hot.


Creamy Spiced Chicken Wings




20 chicken wings, 2 cups natural yogurt or sour cream, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie garlic paste, 1 tbsp Mc Currie unroasted curry powder, a pinch of Mc Currie turmeric, 1 tsp Mc Currie chillie powder, 1 tsp Mc Currie Spice powder, 2 tsp Mc Currie salt.



Combine yogurt, ginger and garlic pastes, curry powder, turmeric, chillie power, spice powder and salt in a dish. Cut the chicken wings at joints if desired, discarding wing tips. Mix well into the yogurt mixture. Cover and refrigerate. Place chicken in a baking tray in a single layer. Bake in a moderate oven, for 30 minutes. Serve hot.

Chicken Badun



 500 g chicken (washed and cubed), 2 tbsp Mc Currie Crushed Chillie, 1 tsp Mc Currie Crushed Pepper, 1 tsp Mc Currie unroasted Chillie Powder, 1/2” piece Mc Currie Cinnamon Quills, 2 tbsp Mc Currie Curry Leaves,( chopped finely), 2 tbsp Mc Currie Spicy Vinegar,  ½ tsp Mc Currie Fenugreek Seeds,  1 tsp Mc Currie Mustard Seeds,  Mc Currie Salt to taste, 2 large Onions (sliced), 4-5 Green Chillies (sliced lengthwise), 3 cloves garlic (chopped),  ½ “ piece ginger (chopped), 1 tbsp Sweet Chillie Sauce, ½ tsp Soy Sauce, Oil for frying.

For Garnishing

Lettuce leaves and Tomatoes (cut into wedges)


Wash and cube the chicken. Add crushed pepper, salt and vinegar and marinade for half an hour. Add water and boil lightly. Drain the water and fry the pieces of chicken in hot oil. Drain on a white sheet of paper.

In a wok, heat the oil and fry the onions, green chillies, garlic, cinnamon, ginger, curry leaves and mustard seeds. When the mustard seeds begin to pop, add the crushed chillies, unroasted chillie powder and fenugreek seeds and sauté. Add the soy sauce and sweet chilie sauce. Thereafter, add the fried chicken and let the mixture coat the chicken, by turning the pieces of chicken in the mixture. Add salt to taste and take off the fire. In a flat dish arrange the lettuce leaves and pour the entire fried chicken mixture on to the bed of lettuce. Garnish with wedges of tomato.

Pork Vindaloo Curry



900 g lean pork, 1 tsp Mc Currie ginger paste, 4 Mc Currie cloves, 5 tsp Mc Currie chillie powder, 2 tsp Mc Currie turmeric powder, 1 tsp Mc Currie salt, 5 Mc Currie cardamoms, 5 Mc Currie cloves, 2” piece of Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 6 Mc Currie black peppercorns, 2 tsp Mc Currie roasted curry powder, ½ tsp Mc Currie cumin seeds, 50 ml Mc Currie spicy vinegar, 2 tbsp Mc Currie curry leaves, 75 ml oil, 1 tsp Mc Currie mustard seeds, 150 ml water. Mc Currie salt to taste.


Wash and cube the meat, grind together the ginger and garlic pastes, chillie powder, turmeric powder, salt, cardamoms, cloves, cinnamon, peppercorns, coriander and cumin together with the vinegar. Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. Place the curry leaves on top of the mixture and cover the bowl. Place in the refrigerator for 24 hours, turning the meat over 2 to 3 times over that time. Heat the oil in a pan and add the mustard seeds. Cover with a lid and cook until they pop, then add the pork and the marinade, pour in the water, cover and bring to boil. Reduce the heat and simmer for 30 minutes, take the lid off the pan and simmer until the pork is cooked and tender.

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