Spicy Curry Masala Chicken Nibbles Food

CHICKEN MASALA CURRY

Steps:

• Heat the vegetable oil in a dutch oven or other large pot.
• Cook the onions over medium heat until softened.
• Add garlic and ginger, continue to cook until fragrant and softened.
• Remove from heat, add Curry powder, cumin, and coriander.
• Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
• Pour sauce back into pot and stir in tomato paste and Chilis, if using.
• Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
• Add chicken pieces, cook until tender and 160 - 170 degrees F.
• Remove from heat, stir in cilantro and yogurt and serve over rice.

SPICY CURRY MASALA CHICKEN NIBBLES

Steps:

• Cut chicken wings between joints. This will make them nibble size.
• Wash chicken nibble throughly and let it dry in a seive.
• In large bowl, mix flour, salt, cayenne pepper & garlic powder.
• Add Chicken nibble and with hand -- mix well, ensuring nibbles are well evevnly and well coated.
• In a Wok, heat enough oil to deep fry nibbles.
• When Oil is hot, put enough nibbles(do not over crowd). Every few minutes stir the chicken, so that it cooks evenly. Cook for about 6-8 minutes -- till it is lightly golden. Take out leave aside in a bowl.
• Once all chicken is cooked, drain oil from Wok and clean with paper towel.
• Curry Sauce.
• On medium heat, place Wok. Add Butter. once its little soft, add all ingredients, except corrindar. Stir well on low/medium heat for a minute. Taste for salt and chilli hotness. Adjust accordingly.
• Now add chopped orriandar and stir for another minute.
• Add cooked nibbles to the curry sauce and mix well on low heat for a minute. Keep stirring until nibbles is well coated.
• Ready to serve :-).

SPICY CHICKEN CURRY

Steps:

• Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
• In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
• After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

ARTICHOKE NIBBLES

Steps:

• In a small skillet, saute onion and garlic in oil until tender.
• Stir in artichokes.
• Remove from heat; set aside.
• In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce.
• Stir in cheese, cracker crumbs and artichoke mixture.
• Pour into a greased 11x7x2-inch baking dish.
• Bake, uncovered, at 325 degrees for 25-30 minutes or unil a knife inserted near the center comes out clean.
• Cool for 10-15 minutes before cutting into 1-inch squares.
• Serve warm.