Non Vegetarian Recepies.

Chicken curry with Coconut milk  (courtesy to Ms Kathereena Kottoor , Wallerfangen, Germany)

1.Chicken - 1/2 kg (cut into small peices)
2.Chilli Pdr - 1/2 tsp
2a. Turmeric Pdr - 1/4 tsp
3.Pepper Pdr - 1/4 tsp
4.Coriander Pdr - 1/4 tsp
5.Vinegar - 1/2 tsp
6. Soya sauce - 1 tsp
7. Lime juice - 1/2 tsp
8. Ginger& Garlic paste - 1 tsp each
9. Coconut milk (not thick) - 11/2 cup
10. Curry leaves - 2 tsp (chopped)
11. Onion - 2 (sliced)
12. Oil - 4 tsp

Method:  
Mix 1 to 8 + salt well and keep in fridge for marination  (about 2 hours).  Heat oil, fry onions till soft. Add 4 and add the marinated chicked pieces. Add 9 and 10. Boil till half of the water in the coconut milk is evaporated. The curry should'nt be very thick or too loose.

Variations:
Instead of chicken ,  Pork can also be used. In which case, the curry should be a bit more thick.

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Chicken  Curry with  Mint. (Kerala Malabar Style)

1. Chicken -   1/2  kg (cut into small pieces)
2. Onion  - 4 big.
3. Potatoes- 2 (cut into cubes)  optional
4. Ginger & Garlic- 1 tsp each
5. Mint (pudina leaves) - 5 - 10 leaves
6. Tomatoes - 4 big.
7. Chilli Pdr - 1 tsp
8. Turmeric - 1/4 tsp
9. Coriander Pdr - 3 tsp
10. Cloves - 4  
11. Cardamom - 3
13. Cinnamon - 1 inch piece
14. Fennel Seeds/ Sounf - 1 tbsp
15. Cashewnuts - 10- 20 no. (ground to paste with little bit of water.)
16. Oil- 3 tbsp

Method:


Heat oil, fry onions till soft. Add 3 + 4. Saute till the potatoes are half cooked. Then add 6. When tomatoes are soft, add 7 to 9 . Mix well. Add Chicken + some water. When chicken is cooked, add the powdered and kept Masala (Ground to powder 10 to 14) + mint. Cook further for some more time. If needed add hot water for  gravy.  Then add 15 in the end. Switch off the heat .

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Chettinad Chicken (V.Spicy)

1. Chicken - 1 kg
2. Onion - 1 kg
3. Tomatoes - 4  no.
4. Ginger & Garlic   - 3 tsp each  (Chopped)
5. Pepper (Whole) - 3 tbsp
6. Cashew nuts -10-20 nos
7. Lime Juice - 3 tsp
8. Dried Red Chillies - 5 nos
9. Green Chillies - 6 nos
10. Curry leaves- a fist full
11. Coconut pdr/flakes - 1 cup
12. Whole coriander- 2 tbst
13. Chilli Pdr- 1/2 tsp
14. Turmeric Pdr- 1/2 tsp
15. Cloves- 6 nos
16. Cinnamon - 1 tsp
17. Cardamom- 5 nos
18. Fennel seedes - 2 tbsp

Method:
Heat 3 tbsp oil. Fry seperately the following: half of 2,4,5,6 8,9,11,12, 15 to 18. Add oil accordingly if oil is less after frying each of the items. Then, grind everything into a paste. Add water if needed.  Fry the other half of 2  till soft. Then add 3 and mix well. When tomatoes are cooked, put ingredients 13, 14. Add chicken + the grounded paste. Mix well. Add salt + 10. Boil and let the water evaporate, and make the gravy thick. When the gravy is thick, check if chicken is cooked. If not cooked, cook for some more time and add some more water. If done, then add lime juice and turn the heat off. 

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Maharashtrian Egg Curry

Courtesy to Piyali Ray , Germany.)

Eggs- 6
Onion (chopped )- 2
Garlic-2 chopped
Tomatoes(chopped)- 2 big(if they are very sour , then 1 big )
green chillies-4
coconut milk- 1 cup
turmeric-1/4 tsp
chillipowder-3/4 tsp
salt- to taste
Jeera- 1/4 tsp
Asafoetida- 2 pinch
Red chillies- 4

Method:

Heat 4 tsp oil. Put asafoetida + jeera + red chillies. Let jeera split. Put onions + garlic + green chillies fry till light brown. Put tomatoes. Fry till onion and tomatoes are soft. Then put the coconut milk. Allow to boil. Add turmeric + chilli powder. Boil till the curry is thick. Make small holes in the gravy. Break the eggs one by one into those holes (like bulls-eye). Switch off the stove and cover the pan. Leave it till the egg is cooked and hard. The egg will solidify on top of the curry. Don't stir and try to mix egg into the curry. After the eggs solidify over the curry, you can cut to pieces and serve hot.