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m/22/fin
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just a guy making food with the few skills and tools available. striving to graduate as a bachelor of science in engineering and to start a career in hospitality management.

student life can be full of flavor, too. all food made and captured by me unless stated otherwise.

i use both my phone cam and a dslr - which isn't mine - to take pictures, so no steady-quality guarantee, folks.

oh, and i have to add: i don't like capital letters. it's not that i don't know how to use them, but this is the internet.

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December 20, 2011
in chicken curry rice indian food cravings original content recipe
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indian chicken curry! the thing i most love about cooking something extremely fragrant as this is that when you leave the house after cooking and come back shortly after, your sense of smell has regained its sensitivity and the whole apartment smells awesome ♥ ingredients: 2 chicken breasts, boned, skinned and cubed 1 dl yogurt1 tbsp chili powder1 tbsp garam masala1 tsp turmeric1 tsp black pepper  2 tbsp whatever fat you’re cooking with, oil, butter.. apparently ghee would be best.1 inch cinnamon stick1 bay leaf1 allspice3 fennel seeds3 cloves1 tbsp curry powder  1 big onion, finely chopped5 garlic cloves, minced and mixed with 1 tsp ginger powder1 dl cooking cream (15%)  instructions: mix the yoghurt, chili powder, garam masala, turmeric and black pepper and put the mixture in an airtight bag. add the chicken, seal the bag and marinate for an hour or so. heat oil in a pan and fry the cinnamon stick, bay leaf, allspice, fennel seeds, cloves and curry powder until fragrant, about 1 minute. if dry, add oil. add the onions and cook until nice and brown. add the garlic ginger paste and fry for 1 minute. add the marinated chicken with all the marinade to the pan and bring everything to a slow boil. add cream. cover and cook as long as you want, i simmered mine for 30 minutes with a lid (to seal the flavours) and 15 minutes without (to achieve a thicker consistency). serve with rice.

indian chicken curry!

the thing i most love about cooking something extremely fragrant as this is that when you leave the house after cooking and come back shortly after, your sense of smell has regained its sensitivity and the whole apartment smells awesome ♥

ingredients:

2 chicken breasts, boned, skinned and cubed

1 dl yogurt
1 tbsp chili powder
1 tbsp garam masala
1 tsp turmeric
1 tsp black pepper 

2 tbsp whatever fat you’re cooking with, oil, butter.. apparently ghee would be best.
1 inch cinnamon stick
1 bay leaf
1 allspice
3 fennel seeds
3 cloves
1 tbsp curry powder 

1 big onion, finely chopped
5 garlic cloves, minced and mixed with 1 tsp ginger powder
1 dl cooking cream (15%) 

instructions:

mix the yoghurt, chili powder, garam masala, turmeric and black pepper and put the mixture in an airtight bag. add the chicken, seal the bag and marinate for an hour or so.

heat oil in a pan and fry the cinnamon stick, bay leaf, allspice, fennel seeds, cloves and curry powder until fragrant, about 1 minute. if dry, add oil.

add the onions and cook until nice and brown.

add the garlic ginger paste and fry for 1 minute.

add the marinated chicken with all the marinade to the pan and bring everything to a slow boil. add cream. cover and cook as long as you want, i simmered mine for 30 minutes with a lid (to seal the flavours) and 15 minutes without (to achieve a thicker consistency).

serve with rice.

Notes:

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