Reddypuram Recipes

 Chicken Biryani 1. Make the garlic-ginger paste  Peel 2 bulbs of garlic and chop 5 or 6 inches in length of ginger into 1 inch pieces. Blend with 1 tbp of olive oil and 1/8 of a tsp of turmeric, along with 1/8 of a cup of water (eyeball the water -- it's there just to help the blades rotate). Blend until smooth. Store the paste in a clean container in the fridge. It will keep well for a few months. You may notice it will turn green over time; this is normal. You can still eat it.  2. Cut the chicken Use 4-6 pieces of chicken thighs, with the skin and bones included. For each thigh, rinse under water, then peel back the skin and discard. Cut off and discard any excess fat, although leave some fat because it will add a nice flavor. Cut as much flesh off as you can around the bone, and create 1 inch pieces (big enough for a fork to stab). Add the pieces, along with the remaining bone pieces into a bowl. Set aside.  3. Marinate the chicken Add 1/8 of a cup of the garlic...

Chicken Curry    "No pain no gain, nana" -Pavana 1. Cut the chicken.  The most flavorful chicken curry uses whole chickens, because the bones contain a lot of the chicken flavor. Chicken curry with just breast or thigh meat is less flavorful. Use a 2.5 to 3 lb chicken.  Tip: Keep a plastic bag nearby to keep your discarded meat, along with a separate bowl for the chicken pieces you wish to use in the curry, Rinse the inside and outside of the chicken thoroughly with plain water in the sink. General : The innards will always come in a package in the inside. Discard it. Also remove any skin on the outside of the main body. Tailbone : Using a large, sharp butcher knife, f irst cut the tailbone off and discard. Drumsticks : Next, cut off one of the legs. The leg includes both the upper thigh, the lower calf, and the knee joint. Cutting through will require you to break some bones with the knife.  Cut the leg right above the knee. The knee and lower part is a drumsti...