Archive for the ‘Chicken’ Category

Love Thai Food…

I am in love with Thai food… It’s my go-to food when I want to eat something nice and familiar and be sure that I will love it. So making Thai food at home is not a usual thing for us as when we feel like it we just go out or take out from our favorite Thai restaurants around our place. A few weeks back I bought this cookbook from Barnes and Noble. The reason I picked it up was it was on sale and it had a ton of very pretty pictures. I love cookbooks with pretty pictures. It just makes it easier for me to decide on whether I want to or not make a particular recipe. So this book that I picked up is called ‘Curry Bible’ by Mridula Baljekar. There are a pages of recipes for different meats and vegetables all with the same link – curry. This is where I picked this recipe from – Thai Yellow Chicken Curry, one main reason being that it has baby corns in it. I love baby corns and so does Amit and both of us love Thai food, so why not. Oh and an added incentive was that it does not use all coconut milk, instead it uses yogurt which makes it an healthier version. I did make a couple of changes to the recipe either because I did not have the ingredients or felt it would make the dish just a little more flavorful. This recipe serves 4 and takes about 45  mins to prepare.


  1. 6 tbsp Thai yellow curry paste (ingredients and recipe follow)
  2. 2/3 cup plain yogurt
  3. 1/4 cup coconut milk
  4. 1.5 cups water
  5. handful of fresh cilantro
  6. handful of thai basil leaves (I did not have these handy so skipped it)
  7. 2 tbsp vegetable oil
  8. 1 large red onion cut into wedges
  9. 2 garlic cloves finely chopped
  10. 2 skinless, boneless chicken breasts (cut into strips)
  11. 6 oz baby corns (halved lengthwise)
For Thai Yellow Curry Paste
  1. 2 orange habanero chili (I wanted it spicy, you could use normal orange or yellow chilies)
  2. 3 garlic cloves
  3. 4 shallots
  4. 1 tbsp turmeric powder
  5. 1 tsp salt
  6. 12-15 black peppercorns, crushed
  7. 1 lemongrass stalk, chopped
  8. 1″ fresh ginger


  • Heat 1/2 tbsp oil and add the yellow curry paste. Stir fry the paste till it is fragrant for a min or two.
  • Add the chicken and baby corn to the paste and transfer it to another bowl.
  • In the same pan heat the rest of the oil and stir fry the onions and garlic till the onions are pink.
  • Now add the chicken and baby corn to this and stir fry till the chicken and baby corn are tender.
  • Now stir in the yogurt, coconut milk, water, cilantro and thai basil.  Bring this to a boil and let it simmer for a couple of minutes.
  • Garnish with some cilantro and basil and serve hot with rice.
For Yellow Curry Paste
  • Grind the ingredients together in a food processor or grinder to a smooth paste. You can store this in the refrigerator for upto a week.

I served this with some saffron coconut rice. The recipe for the saffron coconut rice will be uploaded soon. The recipe is very easy to make and goes well with either rice or bread. Hope you enjoy this recipe as much as we did.


An American Thai fusion

I had seen this cooking show by a French chef on a PBS channel a while back and I never managed to find out the name of the cook. He was making a chocolate souffle, the day I was watching the show. I have so wanted to make it but never managed to find the recipe or remember the name of the cook. A couple of days back I remembered the souffle again and was determined to locate the recipe somehow. So I embarked on an internet search like no other. Ultimately success was mine and it did not actually take too long. The name of the cook is Hubert Keller and he is a noted French Chef who is known for this signature restaurants Fleur de Lys in Las Vegas and San Francisco.

He hosted two seasons of a cooking show on the PBS channel and his recipes are available at the website. I managed to find the souffle recipe which I shall try someday soon, once all the sweet eating frenzy of christmas and new year’s has settled down. Another recipe that caught my eye while I was browsing his website, was a Thai chicken burger recipe. It looked easy to make and I love Thai flavors. So here’s the recipe for Thai chicken burgers. I make smaller sized burgers therefore with half the quantities listed in the recipe, I was able to make about 4-5 burgers. So if you like huge burgers you would get about 3 burgers from the ingredient quantities listed below.


For the Burgers

  1. 7-ounce coconut milk (1/2 can)
  2. 1/2 lime, zest grated
  3. 1/2 tablespoon fresh lime juice
  4. 1/2 teaspoon Thai red curry paste (You could increase the amount if you want more spice in your burger)
  5. 1 pound raw chicken thigh meat
  6. 1/4 cup fresh basil leaves (chopped)
  7. 1/4 cup bread crumbs
  8. 1 teaspoon salt
  9. 4-5  hamburger buns, split
  10. lettuce or any greens
  11. tomato slices

For the Pesto

  1. 1/4 cup peanuts roasted & salted
  2. 1/4 cup fresh basil
  3. 1/8  cup cilantro leaves
  4. 1/2 tablespoon coconut, unsweetened and shredded
  5. 1 tablespoon olive oil
  6. 1/8 teaspoon salt (to taste)


  • In a saucepan bring the coconut milk to a boil and then add the lime juice and the lime zest. Simmer the mixture till it has thickened and reduced to about 1/3 it’s original quantity.
  • In the meanwhile put the basil with the bread crumbs in a food processor and process it until the basil leaves are finely chopped.
  • Cool the coconut milk and add the coconut milk, the raw chicken (chopped into smaller pieces) and salt to the bread crumbs and basil and process the mixture till all the ingredients are mixed together completely.
  • Form 4-5 patties from the meat mixture and cool it in the refrigerator for about 30 minutes.
  • While the patties are firming, make the pesto in a food processor by grinding together all the ingredients, listed under pesto and a couple of teaspoons of water, to a coarse paste.
  • Cook the patties on a medium flame (about 3-4 minutes on each side) till the chicken has cooked.
  • Serve the burger by spreading the pesto on one side of the hamburger bun and placing the tomatoes, burger and greens and then the other half of the bun. (I like to slightly toast the bun in the oven to a light brown.)

The entire recipe took about 45 minutes from start to finish. You can easily make the patties and freeze them to use at a later time. The burgers are absolutely delicious. They have a very distinct Thai flavor to it (which I love). And it is also my first try at making burgers are home. Freshly made burgers are really delicious. I think I am going to experiment with grilling these burgers the next time around. The link to the original recipe is here: Hope you enjoy the Thai Chicken burger.

And to all my friends, family and to all the readers of my blog, A Very Happy New Year to each one of you. May the new year usher in many more days of joy and happiness.

A lip smacking, juicy wonder

I think I made these chicken wings for a party about a year back… and then another and another. Well this is such a fail proof recipe that I just can’t skip it at any dinner party. And add to that the fact that once your friends and family eat it, they will ask you to keep making it.

I got this recipe online at Deeba’s blog (I have given the link at the end). And she mentions, this recipe is from the cookbook – Modern Spice by Monica Bhide. I give 5 stars to the recipe. Trust me on this, you have to try this recipe. And for all the vegetarians out there, just toss out the chicken and toss in some potatoes, beans, carrots, etc. This serves about 3-4 persons.


  1. 1 cup heavy cream
  2. 1 tablespoon ginger-garlic paste
  3. ½ teaspoon ground turmeric
  4. ½ teaspoon ground cumin
  5. 1 ½ teaspoon ground coriander
  6. 2 teaspoons red chili flakes
  7. 2 tablespoons lemon juice
  8. 1 ½ teaspoons dried fenugreek leaves, crushed
  9. 1 teaspoon dried mango powder
  10. 2 tablespoons vegetable oil
  11. 1 ½ teaspoons salt
  12. ¼ teaspoon ground black pepper
  13. 10-12 chicken wings


  • Mix the cream with all the ingredients except the wings.
  • Marinate the wings in this mixture for about 3 hours (I have made this recipe after marinating for about 1 hour as well and it turns out absolutely delicious).
  • Turn on the broiler and preheat the oven to 500 deg F.
  • On a baking dish line the wings in a single layer and pour the marinade over the chicken. (Keep about half  aside for later).
  • Broil the wings till they are brown on one side, turn it and let it brown on the other side as well. (This takes about 10-12 minutes)
  • Turn over one last time and let it cook for another 5 mins.
  • Cook the left over marinade on the stovetop for a delicious dipping sauce.

This recipe takes about 10-15 minutes of prep time, 1-3 hrs marination time and 20 minutes if cooking time. I have made this dish with shrimp or vegetables instead of chicken wings and they turn out to be absolutely delicious as well. The only change I have made to the original recipe from is to reduce the number of wings to marinade proportion.

I love chicken wings but the original american version is half the time deep fried and are not as flavorful as these. These chicken wings are easy to make, less messy and heavenly!!!