Chicken Curry

 

(Original recipe makes 4 servings)

Ingredients:

2 skinless, boneless chicken breast halves or use four skinless chicken drumsticks

4 tablespoons cooking oil

1 small onion, chopped
3 garlic cloves, minced
1/2 tablespoons fresh ginger, minced

1 tablespoon curry powder
1 teaspoon ground cumin
1/2 tablespoon ground turmeric

1 teaspoon ground coriander
1 teaspoon black pepper

1 (15 ounces) can crushed tomatoes or 5 fresh tomatoes, crushed
1 cup plain yogurt
1/4 cup chopped fresh cilantro
Salt to taste
1 teaspoon gram masala
1 tablespoon fresh lemon juice

Directions:

In a large skillet, heat 4 tablespoons of oil over medium-high heat. Cook the chicken until browned. Transfer the chicken pieces to a small bowl and set aside.

In the same skillet, add the onion and cook it until tender. 
Add the garlic and ginger roots and cook for one more minute. Stir the curry powder, turmeric, cumin, coriander, gram masala, salt and black pepper into the onion. Mix well for about few seconds. 

Add the tomatoes, yogurt, one tablespoon chopped cilantro, and chicken into the mixture. Bring the skillet to a boil. Reduce the heat and let the chicken cook very well (20-25 minutes).

 In the end, Sprinkle with lemon juice and cilantro to serve.

My Notes:

• This recipe is one of the most delicious recipes that I have made so far
• I don't make it very spicy. But If you like to cook and serve a very spicy Indian food, add more hot peppers to the recipe.
• Serve this incredible food over rice, or eat with your favorite bread.

Shepherd's Pie

Ingredients:

For the potatoes:

4 large potatoes, peeled
1 tablespoon butter, or margarine
1 garlic clove, minced
1/4 cup milk, or half and half
Salt and pepper to taste

For the meat:

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef or one pound lamb
1 cup frozen peas
1/2 cup carrot, finely diced
2 tablespoons all-purpose flour
1 garlic clove, minced
1 tablespoon tomato paste, or three tablespoons tomato sauce
1 cup beef, or chicken broth
1/4 cup shredded Cheddar cheese

Directions:

Cook the potatoes, drain and mash. Mix in butter, garlic, and milk or cream. Season with salt and pepper, set aside.

Put a pan over a medium heat. Add the oil and onion. Cook until tender. Add garlic and ground beef and cook until browned. Add the carrot and peas and cook them for five minutes. Then, stir in flour and cook for one minute. Add tomato paste or tomato sauce and broth. Bring to a boil, reduce the heat. Simmer ten minutes or until the sauce is thickened.

Spread the meat and vegetable mixture in an even layer on the bottom of a lightly greased baking dish. Then, spread the mashed potato over the top of the meat. Smooth with the back of a spoon. Sprinkle with remaining shredded cheese.
Bake in the preheated oven for twenty minutes, or until golden brown.

My Notes:

• If you like your pie to look, fancier, use a cake decorating set to form the mashed potatoes on the top of the pie.