Khala's Kababs

                       
Kababs were commonly eaten in subcontinent Asia but have garnered global momentum with every region and family having its unique recipe and ingredients. Kababs are the most versatile of all culinary treats. For these kebab beef, lamb or chicken mince can be used; keep in mind the mince should not have too much fat. I was introduced to this particular recipe by my aunt Husseini & were often part of her menu. My maternal grandmother had culinary expertise which she passed on to my aunt. These kebabs maybe fried grilled or BBQ-ed

Serves: 3-4 

Ingredients: 
Mince 1/2 kilo beef, lamb or mutton
White cumin seeds powder 1 tspn
coriander powder 1 tspn
Gram flour dry roasted 1 1/2 tbspn
Almonds 6-8 [ground very fine]
Red chilly powder 1/2 tspn
Ginger paste 1 1/2 tspn
Garlic paste 1 tspn
Onion 2 medium sliced.
Meat tenderizer papaya paste 1 tbspn
Yoghurt 3 tbspn
Cilantro chopped 2 tbspn
Green chillies 2 finely chopped
Garam masala powder 1/2 tspn
Oil 3-4 tbspn
salt to taste

Method:

1. Marinate mince with ginger paste and papaya paste, and keep aside.
2. In a pan put 1 1/2 tbspn oil and fry the sliced onion to golden brown color. Remove the onion from the oil and spread in platter covered with paper towel.
3. Mix the rest of the ingredients to the yoghurt and add it to the marinated mince and leave it covered for an hour.
4. Crush the fried onion and add it to marinated mince.
5. Make kebab and shallow fry or grill them or bar be cue them.
6. Serve with Yoghurt raita; onion, cucumber and tomato salad; nan paratha or puri.

Mince Cutlets / Mince Kababs

Cutlets, another form of kababs, are another popular delight in my family. They are quick to make & can be a main dish along with lentil curry; or served as a side dish within an elaborate entertainment menu; or as a snack served with chutney & salad; or a quick meal for kids by putting between buns to make a home made burger. My children often like to eat these during hot summer days topped with sliced cucumbers & onions, pickles, ketchup or chili sauce. They can be made with lamb, beef or chicken mince. You can get as creative as you want with kababs. 

Serves: 6-8

Ingredients:

Mince: 0.5kg
Egg: 1
Garam Masala powder: 0.5tspn
Green chillies: 2-3
Oil: 1tspn
Bread: 2-3 slices
Garlic paste: 1 tspn
Ginger paste: 1 tspn
Onion: 1; small
Salt: to taste
Breadcrumbs: 0.5cup
Oil to deep fry

Method:

1. In a food processor add the onion cut in four, green chilies and bread slices broken into 2-3. Process these ingredients till crushed.
2. Add garlic paste, ginger paste and egg to the ingredients in food processor & process for a couple of seconds.
3. Mix mince along with garam masala, oil and salt as well as the crushed ingredients from food processor.
4. Make small balls or flat patties. In a platter pour out the bread crumbs. Coat the cutlets in the crumbs.
5. Break an egg in a bowl beat lightly, dip the cutlets and deep fry on medium low heat for 10 - 15 minutes or till they are done. They should be brown from outside { not very dark} cut in half mince should be cooked.

Chicken in White Sauce

While living in Muscat this recipe was shared with me by my good friend Parin. She often used to make it while entertaining. My children specially enjoyed it. In the summers of Muscat it was a good change from oily spicy dishes, easy to prepare & was ready in no time. Its a nourishing wholesome dish and a complete meal. Can be served with bread crouton and garlic bread.

Serves: 4-6

Ingredients:

white sauce ingredients:
Oil: 1tsp
Butter: 2Tbsp
Flour: 2Tbsp
Water: 0.5cup; lukewarm
Milk: 4cups
Cheddar Cheese: 5Tbsp
Black Pepper: 0.25tsp
Mustard Powder: 0.25tsp
Salt: 0.5tsp

filling ingredients:
Oil: 1Tbsp
Onion: 1; cut into cubes
Bell Pepper Green: 1; cubed
Boneless Chicken: 1.5cup (Add small piece of ginger, 2-3 pepper corns, 2 cloves and a pinch of salt while boiling chicken)
Corn Kernel: 1cup; boiled (if using tinned, no need to boil)
Spring Onion: 4-5; finely sliced
Black Pepper Powder: 0.25tsp
Mustard: 0.25tsp
Salt: to taste
Flour: 1Tbsp
Chicken Stock: 0.5cup
Water: 0.25cup
Parsley: 1Tbsp; finely chopped

Spaghetti: 2cups (boiled)
Cheddar Cheese: 2 cups; grated

Method:
1. Preheat oven to gas mark 6, 350F.
2. Make white sauce: heat 1 tsp oil in a pan add in the butter and flour fry for a minute
or two. Add in the lukewarm water. Mix well so all the lumps are dissolved (using a whisk works wonders in getting rid of the lumps and getting a fine sauce). After the lumps turn to a smooth mixture, add in the milk and keep using a whisk to stir and cook till the sauce thickens. Remove from heat add in cheddar cheese, pepper, mustard and little salt (remember cheese is salty). The cheese
sauce is ready.
3. Take another pan, add in 1tbsp oil put in the chopped onion cook till it turns pink, then add the bell pepper and chicken. Stir to combine & add the corn & spring onions. Season with black pepper powder, mustard powder and little salt. Add the flour & keep stirring till flour turns golden brown. Add in the chicken stock and water. Stir & cook till all the stock and water are absorbed. Add the chopped parsley. turn off flame.
4. Assemble: take heatproof lasagna dish (about 10"by 5" size). Put 2-3Tbsp of white sauce, then the boiled and drained spaghetti; next add in 3-4Tbsp of white sauce, then the chicken & vegetable mixture. Cover with remaining white sauce. Finally, cover with grated cheese.
5. Bake in a preheated oven [what temperature] for 20- 25 minutes then place under the grill till the cheese turn golden brown.
6. Serve with garlic bread or croutons.

Qeema Karela - Bitter gourd with Mincemeat

Recipe requested by my nephew's wife, Kamila.

 

Bitter gourd (karela) lowers blood glucose levels, is a great source of Vitamin K; helps build immunity; encourages glowing skin if consumed regularly; lowers cholesterol. Endless benefits to this bitter tasting vegetable. The bitter taste can be offset & diminished (as demonstrated in this recipe) and enjoyed in different ways: fried, cooked with lentils, cooked with tomatoes & onions, or mixed in with meat.

 

This dish can be enjoyed with chappati, rice or mixed with freshly chopped salad & quinoa.

Serves: 6

 

Ingredients:

Bitter Gourd: 0.5kg

Oil: 3Tbsp

Onions: 5; medium; sliced

Mincemeat (Qeema) (mutton, beef or chicken): 0.5kg

Garlic Paste: 2tsp

Ginger Paste: 2tsp

Cayenne Pepper: 0.5tsp

Turmeric Powder: 0.5tsp

Coriander Powder: 1tsp
Cumin Powder: 0.5tsp

Tomatoes: 2

Aniseeds: 0.5tsp*

Coriander Seeds: 0.5tsp*

Cumin Seeds: 0.5tsp*
Yoghurt: 3Tbsp

Green Chilies: 2-3 chopped

Cilantro: 2Tbsp chopped

Lemon Juice: 2tsp

 

*crush coarsely

 

Directions:

1. Prepare the bitter gourd in the following manner:

1.1 After washing, scrape the skin; cut & remove the seeds. 

1.2 Slice the bitter gourd in medium size rings; add 0.5tsp turmeric powder, generous helping of salt and keep aside.

1.3 Squeeze the bitter gourd between your palms, wash well & squeeze out all the water.

 2. In a frying pan, add 1Tbsp oil & half of the sliced onions. Fry the onion till pink, add the sliced

    bitter gourd, & stir to combine. Keep frying for a further 10 minutes till the onions gourd turn
    golden brown. Close the flame and keep aside.

3. In another pan, add 2Tbsp oil & fry remaining onions to a golden brown color.

4. Add the mincemeat & fry till meat changes color.

5. While mince is cooking, in a small bowl add garlic paste, ginger paste, cayenne pepper, 

    turmeric powder, coriander powder, cumin powder & salt. Mix with a little water to make a paste.

    When the mince turns color, add the spice mixture to the mince. Stir to combine & keep cooking ]

    for 15-20 minutes on very slow flame. 

6. Wash & chop the tomatoes & blend in a food processor (or finely chop & pound in a mortar &

    pestle). Add the blended tomatoes to the cooking mince.

7. When the water of the tomatoes dry add the fried bitter gourd, the coarsely ground cumin seeds,

    coriander seeds, & aniseeds & yoghurt. Turn the flame to very low and cook till bitter gourd

    softens & water of yoghurt dries.

8. Before turning off the flame, add the chopped green chilies, cilantro, lemon juice.

 

Chicken Tandoori Masala

I came up with this combination, during a day which had me craving for something smoky, something chicken and something spicy. It serves well with tandoori naan, parathas, puri or even pita bread. Go crazy. You can use cayenne pepper instead of Kashmiri red chili; I find the latter gives a wonderfully vibrant colour to the dish - it's available in most South Asian spice selling stores. But no need to stress if you can't find it - just use cayenne pepper.

Serves: 3-4

Ingredients:
Boneless or Bone-in Chicken: 500g
Garlic Paste: 2.5tsp
Ginger Paste: 1.5tsp
Lemon Juice: 1 lemon
Oil: 3Tbsp
Onions: 2 medium; peeled & blended with a little water
Yogurt: 0.5cup
Kashmiri Chili Powder: 0.5tsp
Turmeric Powder: 0.5tsp
Salt: to taste
Coriander Powder 1.5Tbsp
Garam Masala: 1tsp
Butter: 2tsp
Cilantro: 1Tbsp, chopped
Green Chilies: 1-2, chopped (optional)

Directions:
1. Marinate chicken with 0.5tsp garlic paste, 0.5tsp ginger paste & lemon juice. Keep aside for 45 minutes.
2. Heat 2tbsp oil & add in the blended onions.
3. In a cup, mix in yogurt, Kashmiri red chili, turmeric powder, salt, coriander powder, garam masala, 0.5tsp of garlic paste & 0.5tsp of ginger paste.
4. When onion becomes translucent, add in 0.5tsp garlic paste & fry for a few mins.
5. Add in yogurt mixture into frying onion with 1tsp garlic paste & 0.5tsp ginger paste.
6. Fry well adding water to stop burning. Don't dump in oodles amount of water; just enough spritzes to stop burning & sticking to the pan.
7. Fry chicken in another pan with butter and 1Tbsp oil, till the chicken turns color.
8. Add chicken to the frying onion - yogurt mixture & cook a bit more.
9. Light up a coal till it's demonic red and place in a piece of foil. Put this smoking hot coal into the cooked chicken pot & cover tightly. Smoke it well.
10. Garnish with chopped cilantro & green chilies.

Roast Beef

My neighbour in Abu Dhabi shared this easy recipe with me; I added in the spices to accommodate my family's palate for zesty flavours. You can cook in a heavy based pan, slow cooker or a pressure cooker (only for beef) if you're in a hurry.
Serve with steamed vegetables and fries or roasted potatoes.

Serves: 5-6

Ingredients:
Beef/Chicken: 1kg
Tomato: 1; medium
Worcestershire Sauce: 2Tbsp
Garlic Paste: 1tsp
Ginger Paste: 1tsp
Mustard Powder: 0.5 (half) tsp
Green Chilies: 2
Sugar: 1tsp
Vinegar: 1 tsp
Salt: to taste
Oil: 1tbsp

Directions:
1. Marinate the beef / chicken with garlic paste, ginger paste, Worcestershire sauce, salt & sugar for at least one hour (or overnight). Keep marinade in fridge.
2. Take out from fridge and cook on low fire.
3. While meat is cooking, chop the tomato & green chillies; throw in some salt & vinegar for extra zest.
4. Once the water of the cooking meat dries, add the blended tomato mix.
5. Fry for a while & remove when meat is tender.
6. Put a dollop of butter on top of meat before serving.

Basic Pizza Dough

Basic pizza dough recipe can be used to make bread rolls, hazelnut chocolate bread, pizza base, stuffed bread, or any bready creation your palette yearns. My recipe is an amalgamation of & experimenting with different bread recipes. The key is to ensure yeast is active.

Serves: makes 2 large pizzas 

Ingredients:

Egg: 1
Instant yeast*: 1.5Tbsp
Salt: 0.5tsp
Powder Milk: 3Tbsp
Oil: 0.25cup
Flour: 3.5cups
Water: 0.5cup; lukewarm

*If instant yeast is not available, then put 1Tbsp of yeast in a cup, add 1tsp of sugar, pinch of salt & 2Tbsp lukewarm water; keep mixture in a warm place till it becomes frothy.

Directions:

1. In a large mixing bowl, add 1 egg, 1.5Tbsp instant yeast, 0.5tsp salt, 3Tbsp powder milk, 0.25cup oil to 3.5cups of flour.
2. Slowly add in 0.25cup - 0.5cup lukewarm water; enough to make soft pliable dough. Knead well. 3. Keep covered in an oven (or warm, dark place) for 45 minutes or till dough doubles in size.
4. Preheat oven to gas mark 7.
5. Remove dough from mixing bowl and beat dough on counter, knead again.
6. Roll out (with a rolling pin or using your hands) on flat pizza pan.
7. Bake for 10-12 minutes in preheated oven (Gas mark 7).

Kofta - Meatball Curry

Serves: 6

 

 

Ingredients:

 

Mincemeat (chicken, mutton, beef): 0.5kg

Onion: 3 medium

Garlic Paste: 1tsp

Ginger Paste: 1tsp

Coriander Powder: 1Tbsp

Tomato: 1 medium

Green Chilies: 5

Cilantro: 3Tbsp

Bread: 2 slices

Yogurt: 0.5cup

Turmeric: 0.25tsp

Cayenne Pepper: 0.5tsp

Salt: to taste

Cumin Seeds: 1tsp

Peppercorn: 6

Cloves: 3

Black Cardamom: 1

Red Chili (whole): 3

Cinnamon Stick: 1"

Poppy seeds: 1tsp

 

 



 

 

 

Directions:

 

1. In a small frying pan, dry roast cinnamon stick, peppercorn, cloves, black cardamom, cumin seeds, whole red chilies and poppy seeds. Grind to fine powder. Keep aside.

2. In a food processor, process the mincemeat with one onion, 1.5Tbsp cilantro leaves, bread slices, roasted spices from step 1 & green chilies. Process till fine.

3. Make meat balls and set out in a dish.

4. Slice 1 onion, and fry in a pan till golden brown. Remove with slotted spoon and lay out on platter.

5. To the same pan, add 0.5tsp garlic paste and blended tomato. Stir and fry for a few minutes. Add in ginger paste, turmeric powder, cayenne, coriander powder & salt. Add in 0.25cup of water to ensure spices don't burn.

6. Whip 0.25cup yogurt and add to cooking spices. When water dries and oil surfaces, add in meatballs.

7. Don't touch the meatballs to avoid breakage. Cook on low heat. Shake pan to turn meatballs.

8. Blend fried onions with remaining yogurt and add to meat. Add in 0.5cup of water.

9. Sprinkle in remaining cilantro & green chilies.

10. Serve with rice, chapatti, naan, paratha or side choice. Whatever gets your taste buds flowing. 

 

Dum Qeema ~BBQ Mincemeat



I marinate and freeze fresh mincemeat, which shortens the cooking time when preparing this dish, as well infusing the marinade well into the meat. Dum Qeema can be enjoyed on its own, with any choice of bread or rice. You can make it as spicy or not as per your taste buds.

Serves: 4-6

Ingredients:

Mincemeat (chicken, beef, mutton): 0.5kg

Onions: 3 medium; sliced

Yogurt: 0.5 cup

Garlic Paste: 1tsp

Ginger Paste: 1.5tsp

Coriander Powder: 1.5Tbsp

Cumin Powder: 1tsp

Cloves: 3

Peppercorn: 6

Cinnamon Stick: 1"

Black Cardamom: 1

Star Anise: 1

Gram Flour: 2Tbsp

Oil: 3Tbsp

Salt: to taste

Green Chilies: 2; finely chopped

Cilantro Leaves: 2Tbsp

Lemon Juice: 1Tbsp 

Butter: 1Tbsp

Coal: 1

Directions:

1. Grind cloves, peppercorn, black cardamom, cinnamon stick to a fine powder.
2. Marinate mince with yogurt, garlic & ginger paste, coriander & cumin powder, ground spices (from step 1), cayenne pepper, cilantro leaves, chopped green chilies & lemon juice. Marinate for at least 2 hours.
3. Fry the onions till golden brown on medium-low heat. Remove with a slotted spoon and spread on kitchen towel.
4. In same oil, fry the gram flour till it turns light golden brown.
5. In another pan, add in marinated meat, salt and cook on low heat. Add in fried gram flour. Stir to combine.
6. Crush fried onions & add to mince. Cook on low heat.
7. Heat coal till it's red. Layer the cooking mince with foil, put the hot coal on the foil and butter on the coal to smoke the meat. Cover tightly for the smoke to infuse properly.
8. Once the smoke settles, remove coal & foil, and discard.

Haleem

Haleem, eaten with naan bread or on its own, is a meat & lentil dish, cooked on low heat for 2 hours. When prepared in bulk, haleem is cooked overnight perfectly infusing the lentils and meat together for a deliciously soothing dish. Parin introduced me to her easy to make, flavor infested version, at her place in Muscat many years ago, when she was hosting one of her lavish dinners. I usually cook haleem during the winter months, or when I'm entertaining or when it's a haleem kind of mood. I have modified Parin's recipe, by adding small of portions of barley & whole wheat. My choice of meat is mutton, but chicken or beef can also be used. 

Serves: 6-8

Ingredients:

Meat (beef, chicken, mutton): 1kg
Whole wheat: 1cup
Mixed lentils (pink lentil, gram lentil, skinless green gram): 0.5cup
Barley: 0.25cup
Onions: 2 medium; sliced
Garlic Paste: 2tsp
Ginger Paste: 2tsp
Turmeric: 1tsp
Peppercorn: 4-5
Cloves: 2-3
Black Cardamom: 2
Cinnamon Stick: 2"
Tomato: 1 large
Coriander Powder: 2Tbsp
Cayenne Pepper: 0.5tsp
Salt: to taste
Cilantro Leaves: 3-4Tbsp
Green Chilies: 6
Oil: 4Tbsp

Accompaniments:
Fried Onions: 4Tbsp
Cilantro Leaves: 3-4Tbsp
Green Chillies: 5-6; sliced
Lemon: 6; quartered

Directions:



1. Clean & soak wheat & barley overnight or 4 hours.

2. Clean & soak lentils for 2 hours.

3. Boil on medium-low heat the cleaned meat with garlic, ginger & 3 cups of water till meat is tender. Save some broth.

4. In a separate pan, boil on medium-low heat lentils with 2 cups of water, 0.5tsp turmeric & 0.25tsp ginger paste till tender.  

5. In another pan, boil on medium-low heat wheat & barley with 1Tbsp oil & 3 cups of water till tender.

6. Heat oil in a deep pan, add in peppercorns, cloves, black cardamom, cinnamon, sliced onion & fry till golden brown.

7. Blend tomato, cilantro leaves & half of the green chilies to a fine paste. To this blended mixture, add coriander powder, remaining turmeric, cayenne pepper & salt. Add this to the fried onions.

8. Keep frying onion & tomato mixture; sprinkle water to stop mixture from burning.

9. Add in the boiled meat to the onion & tomato mix and fry. If required, sprinkle water to stop from burning (also, reduce flame).

10. Mash the cooked lentils and add to meat.

11. Blend cooked wheat & barley to a fine paste and add to meat mixture.

12. Add in the saved meat broth & add in 2 cups of water. Allow to cook for a minimum of 2 hours.





Nihari

Nihari is native to Delhi, India; popular in Punjab and mostly enjoyed during the cooler months of the year. The dish is typically cooked all night on slow heat in a large cooking pot. It's enjoyed with naan bread, freshly chopped ginger, green chilies & lemon juice.
I was given this recipe by my mother's friend, Khanam Aunty. At the time, I had started cooking so Khanam Aunty gave me a simplified version of this otherwise rather complex dish. I first served it in Abu Dhabi to my husband, before making it part of entertainment menu. Nihari is a favorite family meal; my daughters love combining it with rice; my son & husband prefer it with naan; my daughter in law saves a portion to enjoy for breakfast.
Generally, Nihari is shin meat of goat or cow, but chicken & mutton can also be used.

Serves: 5-6

Ingredients:

Meat (chicken/mutton/beef): 1kg
Oil: 3Tbsp
Onion: 1; medium; blend into paste
Garlic Paste: 1tsp
Ginger Paste: 1tsp
Turmeric: 1tsp
Cayenne Pepper: 2tsp
Flour: 4Tbsp
Carom Seeds: 0.5tsp
Cumin Seeds: 2tsp
Aniseeds: 2tsp
Bay Leaves: 3
Ginger: 1Tbsp; coarsely chopped
Black Cardamoms: 5
Cloves: 6
Peppercorn: 10
Cinnamon Sticks: 3
Salt: to taste

Served as condiment:

Fresh Cilantro: 2Tbsp; finely chopped (for garnish & serve on side)
Green Chilies: 5-6; chopped
Lemon: 3-4; cut into wedges
Onion: 1; small; chopped & fried golden


Directions:

1. Heat oil in a pan. When oil is hot, remove from fire & add in turmeric, cayenne pepper & meat. Cover & put back on medium-low flame. Cook for 10 minutes.
2. Add in onion, garlic & ginger paste. Stir to combine. Fry for 5-10 minutes on medium-low flame.
3. Lower flame & 4-5 cups of water. Allow to cook.
4. In a frying pan, dry roast 1tsp aniseeds, 0.5tsp carom, 1tsp cumin seeds, 10 peppercorns, 6 cloves, 2 black cardamoms & 1 cinnamon stick. Grind to a fine powder.
5. In same frying pan, roast the flour to a light brown color.
6. When meat curry is boiling, sift in the flour. Stir well on low flame.
7. In a muslin cloth, add the chopped ginger, remaining cardamoms, cinnamon sticks, aniseeds, cumin, bay leaves & salt. Tie the cloth & put in meat curry.
8. When meat is tender, add in dry roasted, ground spices (from step 4). Stir & remove from fire.
9. Garnish with cilantro, chilies & fried onions.

Chicken Pulao

This succulent rice dish is a must on Fridays; the ultimate way to welcome the weekend.
This traditional dish is a regular entree in most, meat loving South Asian homes, with each chef bringing in his / her variation. I combined a few recipes (from my mother & friends) to create a simple, quick to put together dish. I usually serve it with fresh green salad, Yogurt Relish & Fried Green Chillies. It can also be enjoyed on its own or plain yogurt or any relish of your choice. Create your variation, but more importantly create wonderful moments with loved ones.

 

Serves: 4-5

Ingredients:

Rice: 2cups; washed & soaked
Chicken: 0.5kg
Yogurt: 1cup
Garlic Paste: 2tsp
Ginger Paste: 2tsp
Onion: 2medium; sliced
Onion (whole): 1medium; remove skin
Oil: 2.5Tbsp
Green Cardamoms (whole): 3-4
Cloves (whole): 2-3
Peppercorn: 6
Cinnamon Stick: 1
Black Cardamom (whole): 2
Cumin Seeds (whole): 1tsp
Aniseeds: 1tsp
Coriander seeds: 1tsp
Bay Leaf: 2
Cilantro Leaves (chopped): 2Tbsp
Green Chilies (deseeded & chopped): 2 (optional)
Mint leaves: 1Tbsp
Lemon: 2; sliced round with skin
Salt: to taste

Directions:

1. Marinate chicken with half cup yogurt, 1tsp garlic paste, 1tsp ginger paste & salt. Keep aside for half hour (marinade can be refrigerated overnight).
2. In a pan, add 5-6 cups of water, half cinnamon stick, 1 black cardamom, 2 green cardamoms, 2 cloves, cumin seeds, aniseeds, coriander seeds, whole onion, salt & 1 bay leaf. Cook well till 4 cups of broth is remaining. Strain and keep aside.
3. Fry marinated chicken in 0.5Tbsp of oil. Cook till marinade dries.
4. In another pan, fry sliced onions till golden brown. Remove from oil and leave aside.
5. To the same pan, add in 1tsp each of garlic and ginger pastes along with remaining half cup yogurt. Fry well. Add in chicken.
6. Drain rice & add to chicken. Put in broth (from step 2) & cook on medium-high heat till water is absorbed.
7. Simmer on low heat. Put in chopped cilantro, chilies, mint, sliced lemon & fried onions. Cover. Cook for 10 minutes till rice is done.

White Curry Chicken

Ingredients:

Chicken:  1/2 kilo, cut into chunks
Garlic paste: 1/2 tsp
Ginger paste: 1/2 tsp
Oil:1 tbsp
Lemon or lime juice: 1 tbsp
Salt to taste
White Curry

Directions:

1. Marinate the chicken with garlic, ginger, and lemon or lime juice for half hour.
2. Grill or fry the chicken in oil.
3. Add the White Curry Sauce, cover and cook on low heat for half hour or till the chicken is tender.
4. Serve with rice.