Sada Chawal & Murgh Nariyal Curry - AFF Indian Subcontinent

9:26 PTG

Today I tried a recipe from a cookbook Indian Home Cooking by Meera Blackley. I am impressed by the preparation of Sada Chawal using lemon juice, vegetable oil and turmeric. For the gravy I used Murgh Curry Nariyal because I want to try authentic curries from the Indian recipes. I feel good because I got a new experience adding some spice to make curry. This is in contrast to my normal cooking using curry that was readily purchased from the store. However I add a few tablespoons of chilli paste to add piquancy in these specialties.

Meera said lemon juice makes the rice stay fresh longer, and the oil separates the grains and gives them a shiny appearance. A little turmeric can be added to the rice before cooking to give a yellow-coloured rice with an aromatic flavour.

Recipe : Sada Chawal (Plain White Rice)
Source : Indian Home Cooking by Meera Blackley

Ingredients:
4 cups / 1 litre /1 3/4 pt water
2 cups / 440 g / 14 oz basmathi rice, washed
1 teaspoon lemon juice
1 teaspoon vegetable oil
salt
1/2 teaspoon turmeric powder ( optional)

Method:
Place water in the large bowl heavy-based saucepan and bring to the boil. Stir in rice, lemon juice, oil and salt to taste, (and turmeric porder)cover and simmer for 15 minutes or until rice is cooked.

Nariyal Murgh Curry is waiting to be touched with Sada Chawal!

I add 3 tablespoons of chili paste to this recipe because I love spicy. We see recipe below:

Recipe : Murgh Nariyal Curry
Source : Indian Home Cooking by Meera Blackley

Ingredients:
1 tablespoon vegetable oil
2 teaspoons cumin seeds
2 teaspoons finely chooped fresh ginger
2-3 fresh red or green chillies, finely chopped - (I add 3 tablespoons of chili paste)
4-5 cloves garlic, finely chopped
500 g / 1 lb boneless chicken breast fillets, diced
1 teaspoon ground turmeric
1 teaspoon mango powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
pinch ground cloves
pinch ground cinnamon
pich ground cardamon
1 3/4 cups / 440 ml / 14 fl oz coconut milk
salt

Method:
1. Heat oil in a heavy-based saucepan over a low heat, add cumin seeds, ginger, chillies and garlic and cook, stirring, for 1 minute.
2. Add chicken, mixwell, cover and cook, stirring occasionally, for 20 minutes or until chicken is tender.
3. Stir in turmeric, mango powder, ground cumin, coriander, garam masala, cloves, cinnamon and cardamon and cook, stirring, for 304 minutes. Add coconut milk, bring to simmering and season to taste with salt. Remove pan from heat and serve.