Chicken recipes

Slow cooked beans and chicken casserole

Its been a rainy day.Its been a rainy week. The only thing to do on this kind of day is to put something on the fire to stew slowly and fill the house with its aroma while listening to music and reading. The anticipation of a warm, filling dinner makes the monsoon greys less dreary.

So out comes the latest cook pot, a handmade ceramic dutch oven which is unusual because it is flame proof , withstanding direct heat on the stove top and if necessary can be popped in the oven too.

Since I have friends from Mexico staying I thought the following dish would give them a taste of home.

This is a nice for solar cooking too . 1-IMG_1534


125 gms dried mixed beans, (kidney beans, chick peas, black eyed beans, green peas) , rajmha, kabuli channa, green peas,black beans, chawlai

1/2 tablespoon vegtable oil

1 small red onion, finely chopped

3 cloves of garlic, minced

1 green or red chilli

1 large green pepper/simla mirchi, cut into 1/2 in pieces

3 tomatoes , pulped into juice in a blender

1 tablespoon apple cider vinegar

1/2 tablespoon chilli sauce

1 chicken bouillon cube or 1/2 cup chicken stock

1 teaspoon brown sugar

200 gms minced chicked



  1. Wash and soak the dried beans in 500 ml of boiling hot water for an hour. Drain.
  2. Heat the oil and fry the garlic and chilli for a minute. Add the onion and saute till golden brown.
  3.  Add the green pepper bits and saute for a few minutes. 
  4.  Add the pulped tomatoes, chilli sauce, vinegar, sugar and salt.  Cook for five minutes.
  5. Add the beans and 400 ml water to the pot and cooked on very low heat for 3 hours. You can use a heat diffuser under the pot if necessary.
  6. Add the minced chicken and mix to seperate the bits. Cook for another hour.
  7. Garnish with grated cheese and chopped coriander.

Eat with crusty bread or a warmed tortilla. Delicious!

Wonton a Wonton ?


Chicken wontons plated 3
Chicken Wonton

Even though I am Indian and comfort food means dal chawal  I find wontons rank a close second, and sometimes, I am guilty to admit, they take precedence over the traditional and nostalgic fare of my birth.

Being no fan of fast food, i.e the oily stodge you get in many places, filled with dubious ingredients, I have to make these at home.

You will be surprised what a painless and quick job this is, especially if you freeze in extra wonton wrappers.

How to make the wrappers:

Makes 24


1 egg

3/4 teaspoon salt

2 cups maida/ flour, sifted

1/3 to 1/2 cup water

Beat the egg and salt together with the salt. Add half the water.
In a bowl put all the flour. Make a hole  in the centre and add the egg and water mixture. Add more water, if required, to make a ball of dough. The dough should not be sticky .
Knead the dough, like you would chapathi dough, for a few minutes till elastic.
Cover and let it rest for 30 minutes.
Make 24 equal parts of the ball of dough.  Roll out each ball till very, very thin.You can make as many as you like and freeze them till you need to use them. 

125 gms chicken mince

2 green onions chopped fine

2 tbsp grated carrot (optional)

1 tsp grated ginger

1 tsp sesame oil

2 tsp soya sauce

1/2 tsp Pepper

Mix all the ingredients above and put one heaped teaspoon in the centre of each wonton wrapper.Seal with the help of a brush of water on the edges.

Bring a large pot of salted water to the boil. Gently lower each wonton into the boiling water. They drop to the bottom of the pan initially.When they float to the top the wontons are done, about 2-3 minutes.

Sprinkle with peanut oil to coat and to prevent the wontons sticking together


2 teaspoon peanut oil

1  tbsp sesame seeds / til

1 tsp ginger grated

6 green onions chopped fine

1 tbsp soya sauce

Heat the oil and fry the sesame seeds for a minute. Add the ginger and the chopped green onions. Saute for a minute. Add the sauces and oil , stir well and use for garnish on top of the wontons.

 These turn out so well and it is so, so simple.Just writing about it makes me want to make up another batch of wontons.

Hot Korean Chicken and Sprout salad


This was the menu at the monthly family food morning with Mohini . Friends now attend the cook fest and we all tuck in to a good lunch when the food is ready.

200 gms Channa or Mung Sprouts- steamed

1/4 kg cabbage shredded

1 tsp olive oil

1 thinly sliced carrot

3/4 cup cooked chicken julienned

1 onion chopped fine

1 large capsicum

2 medium Green lemons cut fine


2 tbsp brewed vinegar

2 tbsp lemon juice

4 tsps sugar

1/2 tsp salt or to taste

1 thai red chilli chopped fine or

3-4 green chillies chopped fine

2 tsp crushed garlic

1 tbsp Fish Sauce ( optional)

Mix all these sauce ingredients and keep aside.

Heat  1 tsp olive oil in thick wok. Saute carrot first for a minute. Remove with slotted spoon. Now put in the cabbage and cook till reduced to 1/3 of original amount and it stops sizzling.Remove. Add one more tsp oil and saute onion and capsicum till onion loses its rawness. Add chicken and cook till oil seperates from onion.

Mix all the vegetables and serve warm with the sauce  and the lemons seperate.You can also make an altogether seperate chilli sauce if you find this too chilli hot for all.