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. 

 

SPICY PANEER PEAS CURRY RECIPE

Spicy Paneer Peas Curry Recipe, best to be served with steamed rice, ghee rice or pulao, roti or naan.  This recipe is easy and delicious, made out of freshly prepared green paste. 

Category: Main Course

Cuisine: Indian

Servings: 2

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

Ingredients : 

• 500 grams Paneer Cubes 
• 1/4 Cup Green Peas 
• 1 Onion Chopped 
• 2 Tomato Chopped 
• 1/4 Teaspoon Turmeric Powder 
• 1 Tablespoon Red Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/4 Tablespoon Cumin Powder 
• 1/4 Tablespoon Garam Masala Powder 
• 1/4 Teaspoon Sugar 
• 1/2 Teaspoon Fennel Seeds 
• 4 Cloves 
• 3 Green Cardamon 
• 1/2 Inch Cinnamon Stick 
• 1 Bay Leaf 
• Coriander Leaves for garnish 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

For Green Paste :

• 7-8 nos Garlic 
• 1 inch Ginger 
• 6 no Green Chilli 

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

Step By Step Picture Instructions : 

• Cut Paneer into cubes 
• Pan fry them with 1 tablespoon of coconut oil on medium flame on both sides 
  
• Fry them until brown, and keep aside 
  
• For green paste, in a mixer add ginger, garlic and green chillies  
  
• Grind into a fine paste with little water and keep aside 
  
• In a pan, temper fennel seeds, bay leaf, cinnamon stick, cloves, green cardamon in coconut oil 
  
• Add chopped onion and fry on medium flame for 3 minutes 
  
• Then add the green paste and cook on low flame until the raw smell disappears 
  
  
  
  
  
  
• Add chopped tomatoes and mix well 
  
• Add turmeric powder, salt, chilli, coriander powder, cumin powder, sugar and garam masala powder to the onion-tomato mixture 
  
  
  
  
  
  
• Cook the curry on medium flame until oil separates 
  
• Add green peas and mix well 
  
• Add 1/2 cup of water and mix well 
  
• Bring to boil 
  
• Add the pan-fried paneer and mix gently
  
• Cook for 5 minutes on medium flame and garnish with coriander leaves 

• Serve hot 
  

KATHIRIKAI PARUPPU CURRY / BRINJAL DAL CURRY

Kathirikai Paruppu Curry / Brinjal Dal Curry is one of the best dal recipes, served with steamed rice or phulka. 

Category: Main Course

Cuisine: Indian

Servings: 4 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

Ingredients: 

• 3 Brinjal Chopped 
• 1 Cup Toor Dal 
• 2 Tablespoon Garlic Chopped 
• 1 Onion Chopped 
• 1 Tomato Chopped 
• 1/2 Tablespoon Turmeric Powder 
• 3 Dried Red Chilli 
• 1/2 Teaspoon Mustard Seeds 
• 1/2 Tablespoon Cumin Seeds 
• Coriander Leaves 
• Curry Leaves 
• Salt to Taste 
• 1 Tablespoon Coconut Oil 

To make Kathirikai Paruppu Curry / Brinjal Dal Curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Soak Toor dal for 10 minutes
• In a pressure cooker, add the soaked toor dal with randomly chopped tomato and 1/4 tablespoon of turmeric powder and water 
  
• Cook dal for 3 Whistles 
  
• Mash the dal and keep aside 
• In a pan, add coconut oil and heat the oil on medium flame 
• Temper mustard, cumin and curry leaves   

• Add dried red chilli 
  
• Roast finely chopped garlic and fry until golden brown 
  
• Add finely chopped onion and cook for 2 minutes
  
• Add diced brinjal and mix well 
  
• Add the remaining turmeric powder and mix well 
  
• Add water required for the brinjal to cook 
  
• Once brinjal is cooked, add the mashed dal and bring it to boil 
  
  
  
  
  
  
• Garnish with chopped coriander and mix well 
  
• Serve hot 

ACHARI PANEER RECIPE / PICKLED FLAVOUR PANNER RECIPE

This is a spicy recipe with the pickling spices. Best to be served with phulka, parotta or ghee rice.  

Also, see other recipes 

DHABA STYLE PANEER GRAVY - Quick Version

Dhaba Style Paneer Masala 

Paneer Butter Masala 

Mattar paneer 

This recipe can be prepared as semi gravy and served with any roti. If you feel not to take too spicy gravy, reduce the green chilli quantity.  

Ingredients : 

• 500 grams Paneer diced 
• 1/2 Tablespoon Cumin Seeds 
• 1/4 Tablespoon Mustard Seeds 
• 1 Large Onion chopped 
• 2 Tablespoon ginger garlic paste 
• 5 Slit Green Chilli 
• 2 Tomatoes Chopped 
• 1/4 Tablespoon Turmeric Powder 
• 1/2 Tablespoon Chat Masala  
• 1 Tablespoon Chilli Powder 
• 2 Tablespoon Coriander leaves 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

To make Achari Paneer Recipe / Pickled Flavour Paneer Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Temper cumin and mustard seeds in coconut oil. (You can also use any other oil of your choice) 
   
2. Add chopped onion and roast until soft 
   
3. Then ginger garlic paste and fry until the raw smell disappears 
   
4. Add chilli powder, turmeric powder and chat masala powder 
   
5. Mix well and roast on medium flame 
   
6. Add chopped tomatoes and cook until soft 
   
7. Add salt required for the curry 
   
8. Add 1/4 Cup of water and bring it to boil
   
    
9. Add the slit green chilli and cook for a couple of minutes 
   
   
   
   
   
   
10. Now add the paneer cubes and cook for 3-5 minutes on medium flame 
    
11. Garnish with coriander leaves 
    
12. Serve hot