Shrimp with bell pepper (capsicum) and chicken korma

Shrimp with bell pepper  (capsicum) by Added by Merina Ahmed

2 lb. shrimp (big size)

2 bellpapers (1 red color & 1 green color) (big slices)

2 tomatos (big slices as belpaper)(removed seeds & juice)… See More

1 big onion (big slices as bell paper)

1/4 cup onion past

3 cloves garlic ( chopped)

1 tea sp. ginger past

1 tea sp. red paper flakes

2 tsp. coriander powder

1/2 tea sp.red paper powder

1/2 tea sp. tarmaric powder

1/2 tea sp. cumin powder

salt

black paper poeder

1/2 cup oil

coriander leafs ( chopped)

chives (chopped)

5 green paper ( slices)

in a pan heat oil, add all the shrimps and fry it for 2 to 3 mints. take off
the shrimps from the oil. set aside.

in same oil add garlic, onion past, ginger past, salt, b p powder, coriander
powder, cumin powder, red paper powder, tarmaric powder & fry it with
little bit water.

add remaining shrimps & mix it well. cover it for 5 mints.

remove the cover & add belpapers, tomatos, clices onions & cook it
until oil comes out.

add red paper flakes & green paper slices.

remove from heat & garnish it with coriander leafs & chives.

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chicken korma:

*10 ps. chicken legs

*1/2 cup onion past

*2 tb. sp. ginger past… See More

*2 tea sp. garlic past

*1 tea sp. coriander powder

*1/2 cup yogurt

*1/2 tea sp. cinamon pd.

*1 tea sp. cardamom pd.

*1/2 tea. sp. black paper pd.

*salt.

1 cup oil + ghee

1/4 cup milk.

6-8 green paper

sugar

rose water

8 -10 raisins

fry onion slice (bereshta)

combine all * items together & marinated it for 2 hrs.

in a large pan heat oil + ghee. add onion slices and make it golden color.pour
all the chickens( with all yogurt & masalas) & fry it for 5 to 10 mnts.
cover it & cook it for 15 to 20 mnts.

remove the cover & add milk, sugar, raisins. cook it until oil comes out.
add green paper, rose water.

remove from heat & garnish it with bereshta…….

Thai Red Curry Chicken

Thai Red Curry Chicken
Thai Red Curry Chicken

Thai Red Curry Chicken

Ingredients:
chicken 1 cup ,cut into bite size
coconut milk 1 can,about 14 oz
3/4 Table spoon red curry paste
2/3 table spoon fish sauce
2 table spoon palm sugar or regular sugar
5/7 basil leaves
2 table spoon ground peanuts
3/4 kafir lime leaves.cut into very thin strips
1/2 can baby corn,
1 cup bell pepper.
Instructions:
Cook the red curry paste in a few table spoon coconut milk until the oil begins separate out. Add the chicken and mix well with the curry for about 3min.
Add fish sauce,coconut milk, water, peanut, sugar.
Cook for 5 min. Add baby corn and lime leaves and cook until the sauce is absorbed and thickens. Add basil leaves and bell pepper.
Serve with rice

Thai Chicken Red Curry

Thai Chicken Red Curry
Thai Chicken Red Curry

Thai Chicken Red Curry

Inspired by Sharmin Haque’s recipe “Thai Red Curry Chicken
Ingredients:
chicken 1 cup ,cut into bite size
coconut milk 1 can,about 14 oz
3/4 Table spoon red curry paste
2/3 table spoon fish sauce
2 table spoon palm sugar or regular sugar
5/7 basil leaves
2 table spoon ground peanuts
3/4 kafir lime leaves.cut into very thin strips
1/2 can baby corn,
1 cup bell pepper.
Instructions:
Cook the red curry paste in a few table spoon coconut milk until the oil begins separate out. Add the chicken and mix well with the curry for about 3min.
Add fish sauce,coconut milk, water, peanut, sugar.
Cook for 5 min. Add baby corn and lime leaves and cook until the sauce is absorbed and thickens. Add basil leaves and bell pepper.
Serve with rice