Thursday, 17 March 2016

Spicy Nibbles Curry

Spicy Nibbles Curry


The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747 and first Indian curry house was opened in England in 1810 by an Bengali named Sake Dean Mahomed from the Bengal Presidency and since then Indian restaurants have been Britain's top on the food chain list. Throughout the 19th and early 20th centuries, curry grew increasingly popular in Britain owing to the large number of British civil servants and military personnel associated with the British Raj.


Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. The establishment of the Mughal Empire, in the early 16th century, influenced the Indian cuisine, especially in the north. Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to bland boiled and cooked meats. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.


Ingredients:


1: Chicken Nibbles 1kg

2: Onions 2 (finely chopped)

3: Red chili powder 1tbsp

4: Tomatoes 3 (chopped)

5: Ginger & Garlic paste 1tsp

6: Green chilies 4 (finely chopped)

7: Turmeric powder 1tsp

8: Coriander powder 1tsp

9: Cumin powder 1tsp

10: Lemon juice 1tsp

11: Salt as per taste

12: Water half cup

13: Cooking oil 2tbsp

14: Coriander leaves half cup (finely chopped)

Method:


Heat cooking oil in a non stick pan, add onions and cook till transparent, add red chili powder and cook for 1 minute on low flame, add salt, ginger & garlic paste and cook for 1 minute, add tomatoes, green chilies, turmeric powder, coriander powder, cumin powder, lemon juice and mix well add chicken nibbles and water and mix well, cover with a lid and cook for 25 - 30 minutes on low flame, keep stirring time to time. Check if its cooked turn the flame off, sprinkle the coriander leaves and cover it for few minutes.
Enjoy with Naans, Chapatis or Boiled rice.