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Home Style Indian Cooking In A Jiffy (How To Cook Everything In A Jiffy Book 2) by [Kumar, Prasenjeet]
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Home Style Indian Cooking In A Jiffy (How To Cook Everything In A Jiffy Book 2) Kindle Edition

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Book 2 of 10 in How To Cook Everything In A Jiffy (10 Book Series)

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Length: 320 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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EXCERPT FROM THE BOOK

Thick Chicken Curry

Ingredients

Whole chicken -1 approx. 800 grams or 28oz (cut into 8pieces)
Onion-3 large (chopped)
Ginger-2 inch piece
Garlic-8 Cloves
Tomatoes-3 (chopped)
(Onion + Ginger + Garlic + Tomatoes blended and made into afine paste)
Coriander powder-2 teaspoon
Turmeric-1 teaspoon
Garam Masala-1teaspoon

Tip: If you can'tget ready-made garam masala mixturefrom a nearby Indian store, you can make yours by using 1 black cardamom, 3green cardamoms, 4 cloves, and 1 inch cinnamon-all ground together for thisdish.

Red chilli powder-1/4 teaspoon (enough only to add flavourand not to make it spicy)
Cumin seeds-1/2 teaspoon
Potatoes-2 (skinned and cut into big pieces)
Cooking Oil-3 tablespoon
Ghee (Clarifiedbutter)-1 tablespoon
Water-3 cups
Egg-1
Sugar-1/2 teaspoon
Salt to taste

Method

In a pressure cooker, add the oil and the put it on yourheat source.

As the oil turns hot, add the cumin seeds and let itsplutter.

Immediately add the Onion + Ginger + Garlic + Tomatoes finepaste.

Stir well till the paste starts giving off a nice aroma andyou can see the oil ooze out from the sides.

Add the chicken and stir well.

Add the coriander powder, turmeric, garam masala and red chilli powder.

Cook the chicken till all the water evaporates and the chickenis dry.

Add the potatoes.

Stir well again and add the salt and the sugar.

Now, add the water.

Close the lid of the pressure cooker with weight and let itcome to full pressure (i.e. when the weight lifts and there is a whistlingsound).

Immediately reduce the heat (to SIM on a gas stove) and letthe chicken cook for 5 more minutes before turning off the heat source.

Let the cooker cool down on its own.

Open the cooker and put it back on the flame.

Meanwhile, beat up the egg in a bowl.

As the curry comes to a boil, gently add the egg stirringcontinuously.

Remove the dish from fire.

Your thick chicken curry is ready.

Note: If you don'thave a pressure cooker, you can use a wok. Every step remains the same exceptfor the last stage where cooking the chicken may take about 30-35 minutes(instead of 5 minutes in a pressure cooker) or till the chicken becomes tender.

Prep time: 10 minutes

Cooking time: 15 minutes with pressure cooker; 30-35 minutesin a wok

Total time: 25 minutes with pressure cooker; 40-45 minutesin a wok.

About the Author

Prasenjeet Kumar is a Law graduate from the University College London (2005-2008), London University and a Philosophy Honours graduate from St. Stephen's College (2002-2005), Delhi University. In addition, he holds a Legal Practice Course (LPC) Diploma from College of Law, Bloomsbury, London. Prasenjeet loves gourmet food, music, films, golf and traveling. He has already covered sixteen countries including Canada, China, Denmark, Dubai, Germany, Hong Kong, Indonesia, Macau, Malaysia, Sharjah, Sweden, Switzerland, Thailand, UK, Uzbekistan, and the USA. Prasenjeet is the self-taught designer, writer, editor and proud owner of the website cookinginajiffy.com which he has dedicated to his mother.

Product details

  • File Size: 3212 KB
  • Print Length: 320 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: http://www.cookinginajiffy.com/; 3 edition (September 24, 2014)
  • Publication Date: September 24, 2014
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00H7UVZXW
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #1,179,993 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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