Easy to make and amazing in taste. This combination is rare and you can also learn in simple steps. Let us know what you think about this recipe.
Watch this Masala TV video to learn how to make Tender Chicken Curry and Angel Food Cake. This show of Food Diaries with Chef Zarnak Sidhwa aired on 14 October 2019.
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Chicken Curry:
Ingredients:
Chicken ½ kg
Sliced onions 2
Ginger garlic paste 1 tbsp
Turmeric ½ tsp
Coriander leaves 1 bunch
Green chilies 2
Yogurt 1 cup
Saffron few strands
Potatoes (peeled& fried) 2
Clarified butter/butter 2 tbsp
Hard boiled egg 1
Salt to taste
For paste:
Poppy seeds 1 tbsp
Black peppercorns 10
Black cardamoms 2
Cinnamon 8 inch piece
Cloves 7
Green cardamoms 2
Cumin seeds 1 tbsp
Coconut 30 gm
Dry red kashmiri chilies 4
Method:
Fry onions in ghee until golden brown and keep some aside for garnishing. Add ginger-garlic paste and fry well for a minute. Add turmeric powder, green chilies and fry well for a few seconds. Grind to a paste the poppy seeds, peppercorns, black cardamoms, cinnamon, cloves, green cardamoms, cumin, coconut, red Kashmiri chilies. Add the ground paste and fry well till ghee separates. Add chicken pieces, salt and water and cook till chicken is nearly done. Blend in yogurt. Mix saffron with a little warm water and let it steep for a while, then add to the chicken. Simmer the gravy till thickened to desired consistency. Garnish with coriander leaves and fried potatoes, boiled sliced egg and fried onions.
Angel Food Cake:
Ingredients:
Flour 1 cup
Corn flour 1 tbsp
Sugar 2/3 cups
Egg whites 12 large
Cream of tartar 1-1/2 tsp
Salt ¼ tsp
Caster sugar 2/3 cups
Vanilla essence 1-1/2 tsp
Almond essence ½ tsp
Method:
DO NOT grease the angel food cake tin.
Sift flour, corn flour and 2/3 cup sugar into a bowl. Beat egg whites, cream of tartar and salt until it forms soft peaks. Add the other 2/3 cup sugar slowly, and then beat on high until stiff peaks form. Beating on LOW, add in flour mixture and both vanilla and almond essences. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate. Spoon batter into un-greased angel food cake tin. Gently shake to even out batter. Bake at 180 degrees C for 30-35 minutes, or until the top springs back with a gentle touch, and top is golden. Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides.
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