MOROCCAN CHICKEN CURRY RECIPE

Moroccan cuisine tastes like is a mild version of Indian food. Indian and Moroccan dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.  This recipe is actually prepared by my husband. He is an amazing cook who tries hands in different cuisines.  

This is a super spicy chicken recipe, goes with steamed rice or with any kind of roti. Freshly roasted and grounded spices added in this recipe brings that spicy taste. I was not able to take step by step photos of the recipe as I was checking on the procedure to cook this. 

Ingredients :  

• 4 Thigh Piece Chicken 
• 2 Onion Sliced 
• 5 Garlic Chopped 
• 3 Tomatoes 
• Coriander Leaves Chopped 
• 3 Tsp of Coconut Oil 

For Masala Powder  

• 2 Tsp of Coriander seeds
• 2 Tsp of Cumin seeds 
• 1 Tsp of Black Pepper  
• 1/2 tsp of Cinnamon powder 
• 10 Dried Red Chilli 
• 1/4 tsp of Turmeric Powder  
• Salt 

Method : 

For Masala Powder : 

• Dry roast all the ingredients mentioned for "masala powder" on a medium flame for about 5 minutes 
• Allow it to cool down and transfer int a mixer 
• Ground into a fine powder 
• Add half of the masala powder to the chicken pieces and mix well. Leave this marinate for 20 minutes 

For Tomato purée : 

• Cook the tomatoes in a large heavy-bottomed pot over medium-high heat until they've released some of their juices and are tender, about 10 minutes.
• Cool the tomatoes for another 5 to 10 minutes and remove the skin 
• Then puree with immersion blender or transfer to a blender and process until smooth.

For Curry :

• In a heavy bottomed vessel, add coconut oil and place the marinated chicken pieces 
• Cook it on a medium flame for 5 minutes 
• Once the chicken is half done, add the sliced onion and mix well 
• Let the onion get roasted well then add chopped garlic and cover cook for 3 minutes 
• Now add the tomato puree and check for salt 
• Let this boil for a couple of minutes and then add the remaining masala powder 
• Cover cook for 5 minutes 
• Add chopped coriander leaves and cook for 2 minutes 
• Serve hot 

I served this Moroccan chicken curry with some matta rice and rasam. 

 

MASALA URULAI ROAST / MASALA POTATO ROAST RECIPE

Masala Urulai roast recipe is made with baby potatoes and freshly prepared dry roasted masala. You can also try this recipe with a regular potato. This is a perfect side dish for rasam sadam / rasam rice, curd rice / thayir sadam or any vegetable meals. The dry roasted masala adds additional flavour to this recipe. You can ground this masala and store it in an air-tight container, but I like to prepare it instantly.  

Category: Side Dish 

Cuisine: Indian

Servings: 2 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20  mins

INGREDIENTS

For dry roast  masala

• 4 dried red chillies
• 1/2 Tsp coriander seeds
• 1/2 Tsp fennel seeds
• 1/2 Tsp cumin seeds  
  

Other Ingredients 

• 1 Cup Boiled Baby Potatoes 
• 3 Tsp Gingelly Oil 
• ½ Tsp mustard seeds
• ½ Tsp Cumin Seeds 
• 2 sprigs curry leaves
• 5 Garlic Chopped 
• 6-8 Shallots Chopped 
• 1/2 Tsp Turmeric Paste / Powder 
• Salt for Taste

To make Masala Urulai roast recipe / Masala Potato Roast Recipe  at home follow the detailed step by step recipe with photos posted below

Method : 

1. Dry roast all the masala ingredients on medium flame 
   
2. Grind to a coarse powder 
   
3. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the cumin seeds and the curry leaves. Let the mustard splutter. 
   
4. Add garlic and onions and fry till golden brown. 
   
5. Add boiled baby potatoes ( pressure cooked with salt for 3 whistles)  
   
6. Add in the ground masala and turmeric paste/powder 
   
7. Add salt required for the recipe 
8. Cook in medium flame for 3 minutes until the raw smell disappears. 
   
9. Cook on low flame for 5 minutes until the potatoes get crisp 
   
10. Remove from heat and serve hot 

CHICKEN SUKKA RECIPE / DRY CHICKEN GRAVY RECIPE

Chicken Sukka or Chicken Semi-Dry gravy, one of my favourite chicken recipe. Best to be served as a starter recipe with rice or roti. I usually don’t like deep fried recipes, especially when it comes to chicken. I would prefer pan fried recipes or gravy. This is one such recipe, easily prepared and tastes delicious. 

I'm using coconut oil in my cooking. You can also try this recipe with gingelly oil. 

Category: Main Course

Cuisine: Indian

Servings: 4 

Total Time: 40 mins

Prep Time: 15 mins

Cook Time:  25 mins

INGREDIENTS :

• 1/2 Kg Chicken Pieces 
• 1/4 Tsp Turmeric Paste / Powder 
• Salt for taste 
• 10 Garlic Chopped 
• 15 Shallots Chopped 
• 2 Strings of Curry Leaves 
• 3 tsp of Coconut Oil 

For Roasted Powder : 

• 5 Dried Red Chilli 
• 1 Cinnamon Stick 
• 3 Cloves 
• 1 Tsp Coriander seeds 
• 1/2 Tsp Cumin Seeds 
• 1/2 Tsp Fennel Seeds
• 1/4  Tsp Black Peppercorns 

For Masala Paste : 

• 10 Garlic Pods 
• 2 inch Ginger 
• 10 Shallots 
• 5 Green Chillies 
• 1/4 Cup of Coriander Leaves 

To make Chicken Sukka or Chicken Semi-Dry gravy, at home follow the detailed step by step recipe with photos posted below

Method : 

We need to prepare masala paste and roasted masala powder for marination. 

For Masala paste, in a mixer add all the ingredients given under "FOR MASALA PASTE". 

Grind into a fine paste by adding little water. (don't add more water) 

Dry roast all the ingredients given under "FOR ROASTED POWDER" on a medium flame for about 3-5 minutes 

Add the roasted ingredients into a mixer and grind into a coarse powder 

Cut chicken into medium-sized pieces. Wash, drain and marinate with Turmeric paste/powder and Salt.

Add the grounded masala powder to the chicken 

Now add the masala paste to the chicken and mix well 

Keep this marination for at least 30 minutes 

In a heavy bottomed vessel, add coconut oil and temper with curry leaves, and add garlic pieces  

Once garlic turns brown, add chopped shallots and roast for about 3 minutes on medium flame 

Now add the marinated chicken and mix well 

This takes about 15 minutes. Slow cook it on medium flame  

Gently mix at intervals.  Let the water evaporates completely. 

Now the masala paste has coated evenly on all the pieces of chicken.  Turn off heat and serve hot 

KADAI PANEER RECIPE

Kadai Paneer, one of the popular paneer based main dish mainly served with roti or naan. This gravy is prepared by freshly pounded spice masala cooked in a tomato and onion based gravy. 

Kadai paneer, best to be served with roti, paratha or Pulao. The Kadai Masala Powder has a unique strong flavour. Can be used in any paneer recipes. The strong flavour of coriander seeds dominates the recipe.  

Category: Main Course
Cuisine: Indian
Servings: 4 
Total Time: 40 mins
Prep Time: 15 mins
Cook Time:  25 mins

Ingredients : 

For Masala Powder :

• 2 Tsp Of Coriander Seeds 
• 1 Tsp of Fennel Seeds 
• 1 Tsp of Cumin Seeds 
• 2 Green Cardamom 
• 2 Cloves 
• 6-8 Black Peppercorns 

For Gravy : 

• 250 grams of Paneer 
• 1 Capsicum Diced 
• 1/2 Tomato Diced ( de-seeded) 
• 1/2 Onion Diced 
• 3 Green Chillies 
• 1 Big Onion Chopped
• 1/4 cup of  Tomato Puree 
• 2 Tsp of Ginger Garlic Paste 
• 1/4 Tsp of Turmeric Powder 
• 1 Tsp of Chilli Powder 
• 1/4 Tsp of Coriander Powder 
• 1 Cinnamon Stick 
• 1 Bay Leaf 
• 2 Green Cardamom 
• 2 Cloves 
• 1/4 Tsp of Cumin Seeds 
• 1/4 Tsp of Fennel Seeds 
• Salt for Taste 
• 2 Tsp Of Coconut Oil 
• Chopped Coriander Leaves 

 To make Kadai Paneer Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

For Masala Powder :

1. Dry Roast all the ingredients mentioned under masala powder one by one on medium flame (Dont burn it) 
   
   
   
   
   
   
   
   
   
   
   
2. Once roasted well, allow it to cool down 
3. Add the roasted ingredients into a mixer, and ground into a coarse powder 
   

For Gravy : 

1. In a pan, add coconut oil and temper with cloves, bay leaf, cinnamon stick green cardamom, fennel and cumin seeds. 
   
2. Then add slit green chillies 
   
3. Add chopped onion and roast them for about 3 minutes on medium flame until soft 
   
4. Add ginger garlic paste to the onion and cook until the raw smell disappears 
   
5. Add turmeric powder, chilli and coriander powder
   
6. Add the Kadai masala powder and mix well
   
7. Roast for 2 minutes 
8. Now add tomato puree and salt required for the curry 
   
9. Add 1/4 cup of water to the curry and bring it to boil 
   
   
   
   
   
   
10. Once the curry starts to boil, add diced paneer, capsicum, onion and tomato 
    
    
    
    
    
    
11. Give a gentle stir 
12. Cover and cook for 3-4 minutes on medium flame 
13. Garnish with coriander leaves 
    
14. Serve hot