The East Indian Community

Original Inhabitants of Bombay, Salsette & Thana.

Stuffed Chicken

Stuffed Chicken

 

Chicken (washed, rubbed with salt and set aside)

 

For Stuffing

2 slice of Bread   

Liver, gizzard of chicken

1 carrot       

1 potato

1/4 cup peas       

2 tbsps. Raisins

a few almonds (cashew nuts)   

2 large onions

Minced bacon

a small piece ginger chopped finely

2 tbsps chopped mint       

1 large tomato chopped

1 sour lime

 

Method:

Cut Bread in small cubes and brown in fat. In the same fat fry onion till light brown, then add green Masala and ½ tsp. sugar, tomato, mint, the liver, gizzard and heart cooked and minced. Now add the bread cubes and shopped bacon and the cooked chopped vegetables and dry fruit. Add pepper ½ tsp. cinnamon spice, a dash of lemon juice. Stir well. Add a tsp. of broth and cool. Then stuff bird (not too much) and sew up. Brown well. Then add about 1 cup of hot water and cook till tender or bake in oven for approx 1 ½ hour. Serve together with rest of stuffing.

Chicken Curry

Chicken Curry


Ingredients:

1 chicken cut into pieces,

1 large onion,

15 gms tamarind,

200 gms peas,

2 potatoes,

1 sour lime.

 

Grind to paste:

3-4 red chillies,

1 tsp. coriander,

1 tsp. teel,

4 cloves,

1/2” turmeric,

1/4 coconut scraped,

1 tsp. roasted gram,

1/2 jeera,

3 tsps. Khus khus,

12 pepper corns,

2 bits cinnamon,

 4 flakes garlic,

1 tsp monkey nuts.

Milk of 1/4 coconut.

 

Method:

Slice onion and fry in 2 tbsps. Ghee.

Add masala and fry.

Add chicken pieces, enough water to cook chicken.

When nearly done add the potatoes and peas.

When vegetables are done add tamarind and sour lime juice to taste. 

Let it simmer for five minutes and when meat is quite done, add coconut milk. 

Simmer for a few minutes and put off the fire.

 

 

Chicken Khuddi

Chicken Khuddi

 

Ingredients

1 Kg. Chicken (Mutton or Beef)

 

Roast:

4 medium sized Onions

4 green chilies

¼ Coconut in pieces or scraped

 

Method:

Heat 2 tbsps. Ghee or oil, fry the ground Masala well, and then add approx. 1 tbsp. of Bottle Masala. Add the cut (cubed) meat in pieces and fry. Add enough water and salt to taste. When cooked, add potatoes if required and squeeze sour lime or tamarind juice. If required add garam Masala for flavor.

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