Malnad, a scenic region in Karnataka, India, is known for its natural beauty and rich culture. Along with its picturesque landscapes, it’s also famous for its flavorful and spicy cuisine, especially the delicious Malnad Chicken Curry. This dish is simple to make at home, using basic ingredients without any complicated methods. It’s a great recipe for both beginners and seasoned cooks.

Let’s go through the steps to create this tasty, easy-to-make Malnad chicken curry!

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Easy Malnad Chicken Curry Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

455

kcal

Malnad Chicken Curry, also called Koli Saaru or Karnataka-style chicken gravy, is a spicy and flavorful chicken side dish prepared using aromatic spices and herbs. The unique flavors in the dish are because of the combination of ingredients that makes this irresistible.

Ingredients

• 500g chicken (preferably with bones)

• 2 medium-sized onions, finely chopped

• 2 tomatoes, chopped

• 1 tablespoon ginger-garlic paste

• 2-3 green chilies, slit

• 1 teaspoon turmeric powder

• 1 tablespoon red chili powder

• 1 tablespoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• 1 cup grated coconut (fresh or dry)

• 2 tablespoons cooking oil

• Fresh coriander leaves for garnish

• Salt to taste

• Water as needed

Directions

• Marinate the Chicken: Start by marinating the chicken. Take the cleaned chicken pieces and add turmeric powder, red chili powder, and a pinch of salt. Mix well so that the spices coat the chicken evenly. Let it sit for about 20 minutes while you prepare the rest of the ingredients. This step helps in tenderizing the meat and enhances the flavor of the curry.
• Prepare the Coconut Paste: The unique flavor of Malnad Chicken Curry comes from the coconut paste. To make this, take the grated coconut and blend it into a smooth paste using a little water. If you don’t have fresh coconut, you can use dry coconut or even coconut milk, but fresh coconut gives the best flavor.
• Cook the Onions and Spices : In a large pan or kadhai, heat two tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown. This step is important because well-cooked onions give a rich flavor to the curry.
  Next, add the ginger-garlic paste and the slit green chilies. Cook for another 2-3 minutes until the raw smell of the ginger and garlic disappears.
• Add the Tomatoes and Spices : Now, add the chopped tomatoes to the pan and cook them until they become soft and mushy. This will take about 5-7 minutes. Once the tomatoes are cooked, add the coriander powder, cumin powder, and a little salt. Stir well and cook for a few minutes until the spices blend together.
• Add the Chicken : Now, it’s time to add the marinated chicken to the pan. Stir the chicken well so that it gets coated with the onion-tomato-spice mixture. Cook the chicken on medium heat for about 5 minutes, stirring occasionally.
• Add Coconut Paste and Water : Once the chicken has cooked a bit, add the coconut paste to the pan. Mix everything together and cook for another 5 minutes. Then, add enough water to make a gravy. If you like a thick curry, add less water. For a thinner curry, add more water.
• Simmer the Curry : Cover the pan with a lid and let the chicken simmer on low heat for about 15-20 minutes. Stir occasionally to make sure the chicken doesn’t stick to the bottom. The chicken should be fully cooked, and the gravy should thicken by the time it’s done.
• Final Touches : Once the chicken is cooked and the gravy has thickened, sprinkle garam masala over the curry and give it a final stir. Let it simmer for another 2-3 minutes.
  Garnish with fresh coriander leaves and serve hot with rice or chapati.

Notes

• Adding cashews makes the gravy thicker, creamier, and richer. You can skip it or reduce the amount if needed.
• Adjust salt and water for desired taste and consistency.

History and Origin Of Chicken Tacos:

The taco has its roots in the ancient civilizations of Mexico. The indigenous people of the region used tortillas as a portable and convenient way to eat their meals, filling them with various ingredients such as fish, insects, and game. When Spanish colonizers arrived in the 16th century, they introduced new foods like chicken, beef, and cheese, which were eventually incorporated into traditional Mexican cuisine. Over time, tacos evolved, and the chicken taco emerged as a popular variant, celebrated for its simplicity and rich flavor.

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Easiest Chicken Tacos

Recipe by RecipeWikkiCourse: MainCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

401

kcal

This chicken tacos recipe is perfect for those nights when you don’t have a lot of time for dinner preparations. Feel free to add chili powder or paprika to the chicken if your family likes it.

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces

• 1 cup lemonade

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 1 ½ teaspoons Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 bay leaf

• 1 (12 ounce) package corn tortillas

• 2 large tomatoes, chopped

• 1 head lettuce, shredded

• 1 (8 ounce) package shredded sharp Cheddar cheese

• 1 (8 ounce) jar salsa

• 1 (8 ounce) container sour cream

Directions

• 
  Combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce in a large skillet over medium heat. Stir in garlic powder, onion powder, and bay leaf. Simmer until chicken is tender and juices run clear, 15 to 20 minutes.
• Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place chopped tomatoes, lettuce, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Notes

• Chicken: Boneless, skinless chicken breasts or thighs are most commonly used. They can be grilled, sautéed, or shredded, depending on the desired texture and flavor.
• Toppings: Popular toppings include shredded lettuce, diced tomatoes, onions, avocado, cheese, sour cream, and salsa. Each topping adds a unique texture and flavor, allowing for endless creativity.

The History and Origin Of Chicken & Ginger Fried Rice

Fried rice has a long and storied history, originating in China as a means to utilize leftover rice and ingredients. Over time, this simple concept evolved into numerous variations, with each region adding its unique twist. Chicken & ginger fried rice, in particular, has roots in Asian cuisine but has been adapted and embraced globally. The incorporation of ginger not only adds a distinctive flavor but also brings numerous health benefits, making it a staple in many households.

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Chicken & Ginger Fried Rice: A Culinary Delight

Recipe by RecipeWikkiCourse: DinnerCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

535

kcal

Enjoy a relaxed weekend supper with this comforting one-pot chicken and rice dish. Top with sesame seeds, spring onions, chilli oil and crispy onions

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-size pieces

• 2 tbsp golden caster sugar

• 3 tbsp soy sauce

• ½ tbsp fish sauce

• 3 tbsp saké

• 30g ginger, peeled and finely chopped

• 300g basmati rice

• 1 tbsp neutral-tasting oil, such as vegetable

• 1 chicken stock cube

• 2 star anise

• 2 tsp sesame oil

• To serve

• 1 tbsp sesame seeds

• 4 spring onions, finely sliced

• 1 tbsp crispy chilli oil

• 2 tbsp crispy onions

• steamed broccoli (optional)

Directions

• Put the chicken pieces into a bowl with the sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 mins, or up to 4 hrs.
• Tip the rice into a sieve and rinse thoroughly, mixing it around until the water runs clear. Set aside. Heat the oil in a tall-sided saucepan or flameproof casserole dish over a medium-high heat and cook the chicken along with the marinade for 10 mins, stirring often until browned all over. Remove to a bowl using a slotted spoon and set aside. Stir the rice into the pan and crumble in the stock cube, then tip in the remaining ginger, the star anise, sesame oil, ¼ tsp salt and 600ml cold water. Bring to the boil, then return the chicken and any resting juices to the pan. Reduce the heat to low, cover and cook for 15 mins. Remove from the heat and leave to rest, covered, for 10-15 mins.
• Divide the chicken and rice between four plates. Top with the sesame seeds, spring onions, chilli oil and crispy onions, if you like, and serve with a side of steamed broccoli.

Notes

• Chicken & ginger fried rice is incredibly versatile. You can customize it by adding different proteins such as shrimp or tofu, incorporating a variety of vegetables, or adjusting the level of ginger to suit your taste. For an extra kick, add a dash of chili sauce or fresh chili peppers.
• Using day-old rice is crucial as freshly cooked rice can be too moist and sticky. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes before using.

The secret lies in the vibrant combination of Sichuan peppercorns, dried chili peppers, garlic, ginger, and other aromatics, creating a complex and deeply satisfying flavor profile. The wings are typically marinated to infuse them with these intense flavors before being fried to crispy perfection.

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Sichuan chicken wings

Recipe by RecipeWikkiCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

310

kcal

Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main

Ingredients

• 800g chicken wings

• 1 tbsp baking powder

• 1½ tsp Sichuan peppercorns

• 1½ tsp chilli flakes

• 3 tbsp Shaoxing wine

• 1½ tbsp garlic and ginger paste

• 3 tbsp dark soy sauce

• 3 tbsp light soy sauce

• 1½ tsp sesame oil

• 3 tbsp palm sugar

• To serve

• chopped peanuts

• chilli flakes

Directions

• Heat oven to 160C/140C fan/gas 3. Toss the chicken in a pinch of salt and the baking powder – this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
• Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
• Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.

To prepare Szechwan Chilli Chicken, begin by marinating bite-sized chicken pieces in a mixture of soy sauce, ginger-garlic paste, cornstarch, and a dash of vinegar for at least 30 minutes. While the chicken marinates, prepare the sauce by combining soy sauce, vinegar, sugar, red chilli paste, and Szechwan peppercorns in a bowl.

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Szechwan Chilli Chicken Recipe

Recipe by RecipeWikkiCourse: MainCuisine: ChineseDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

535

kcal

About Szechwan Chilli Chicken Recipe: A fiery side – fried chicken cooked with brown, green & white peppercorns and oriental spices. The spicy and tange flavour of schezwan sauce adds a bonus point to this dish.

Ingredients

• 2-3 spring onions, chopped

• 5-6 dry red chillies (deseeded), chopped

• 2-3 tbsp ginger, chopped

• 3 tbsp brown pepper corn

• 3 tbsp green pepper corn

• 10-12 pieces chicken (with bone)

• to taste salt

• 2 tsp white pepper

• Oil (for frying)

• 1 tbsp black vinegar

• 2 tsp chilli oil

Directions

• Flash fry the chicken with ginger till there colour changes to golden.
• Now, drain the oil and keep this aside.
• Now, add garlic, spring onions green pepper corns and the brown peppercorn.
• Stir for 5 minutes and then add the dry chillies, white pepper powder, ajino moto, salt and chilli oil.
• Stir again for 5-10 minutes and add the black vinegar.
• Stir fry for 10 minutes and garnish with green peppercorns.
• Szechwan chilli chicken is ready to be served.

WHY YOU WILL LOVE MEDITERRANEAN CHICKEN BREAST RECIPE

• Quick and simple: This Mediterranean chicken is a quick, simple, and easy recipe to put together in just 30 minutes.
• Healthy: Made with clean and healthy ingredients, this easy chicken recipe is perfectly low in carbs and fat. A guilt-free chicken dinner recipe you enjoy every week. Also, they are perfect for those who like to meal prep their recipes for the week.
• So flavorful: This chicken dinner recipe is so delicious and flavorful. Full of Mediterranean flavors to satisfy those tastebuds.

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MEDITERRANEAN CHICKEN SKILLET

Recipe by RecipeWikkiCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

249

kcal

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet

Ingredients

• 4 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, thinly sliced 

• 1 pint cherry tomatoes 

• 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 

• 1/2 cup marinated small pitted olives, such as from an olive bar 

• 1/2 cup roasted red peppers, such as from an olive bar 

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden

• 1 bag frozen brown rice 

Directions

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.