#best chicken curry recipe

[a1indiancurry]

Best indian cuisine in singapore | A1 indian curry

Best vegetarian and non vegetarian Restaurant in Singapore well-known for serving authentic north Indian food lovers at reasonable price | A1 Indian Curry

[zorabianfoods]

A Culinary Tour: Discovering India’s Best Chicken Dishes #zorabianchicken #food #indianfood #chicken

India is not just a country; it’s a palette of flavours, each region offering something uniquely delightful. Chicken dishes are special among the myriad delicacies, blending spices and techniques that have evolved over centuries. Join us as we embark on a gastronomic journey through India, exploring some of the most beloved chicken recipes from various cuisines.

1. North Indian — Butter Chicken 2. Punjabi — Chicken Tikka Masala 3. Mughlai — Chicken Biryani 4. South Indian — Chicken Chettinad 5. Bengali — Kosha Mangsho 6. Goan — Chicken Xacuti 7. Kashmiri — Rogan Josh (with Chicken) 8. Hyderabadi — Hyderabadi Chicken Curry 9. Kerala — Kerala Chicken Stew

Check out all the above mentioned chicken recipes on this link

Order Fresh Chicken Online

Each dish tells a story of its origin, bringing not just flavours to the table, but also traditions and history. Exploring these dishes provides a deeper understanding of India’s diverse culinary landscape and its love affair with chicken. Join us next time as we explore other hidden culinary treasures across India. Bon appétit!

[keventeragro]

Tandoori Chicken Curry | Monsoon Recipes | Keventer

Looking to make the perfect party dish? Try this Tandoori Chicken Curry with Keventer Chicken Tandoori Kebabs. Know more here

https://www.keventer.com/media/recipes/monsoon-recipe/tandoori-chicken-curry/

[spicyvegrecipes]

Dahi Papdi chaat recipe(indian street style chaat)

Dahi Papdi(papri) Chaat is a popular Indian street food known for its sweet, tangy, and spicy flavours. It’s made with crispy papdis (fried flour crisps), tangy yoghurt, chutneys, and various toppings. Dahi Papdi (Papri)chaat Dahi Papdi (Papri)Chaat is a quintessential Indian street food delicacy that tantalizes the taste buds with its vibrant flavours and textures. It’s a delightful…

[no1heyyyyyyyy]

Sevika's tastes

Sevika is an old lady and she just wants to be left alone. She likes to look good but when it comes to clothes, Miss thing just doesn’t care that much. She always has practicality in mind. So, no dresses, nothing flowy, has to have natural fabrics so that her skin can breathe, and she requires that things are comfortable. Her shoes are always made for hardware with a strong sole and often reinforced. In the modern world, I see her working in metal working (specifically welding), so she has to have clothes that are multipurpose. Though, if she was forced to wear anything really nice, it would be a simple well-cut blazer and a button down with jeans or slacks that conform to her legs nicely. She prefers earthy colors, nothing too flashy. I think she’d really appreciate a nice dark green, or perhaps brown. I also feel that she would enjoy a nice flannel regularly.

With food, I’m afraid her palette is as unrefined as her clothing choices. She genuinely does not care what she eats, though she really likes chicken- loves hot wings, spicy food is her love. But, her comfort food will always be the food native to what part of India her family is from. I don’t think she’s the best cook, but she has a few family recipes that she knows so well (aloo gobi, chai, samosa, tikka masala, saag paneer). And, I think that on nights where she’s feeling really sad or lonely she always craves those foods. She’d love to cook with or for her partner, it’d be the best way to get to know her honestly. Because it allows for her to show vulnerability through actions and without words. She loves to take care of people and I think in modern times she’d mother her friends just a bit, always making sure they’re eating well, drinking their water, and sleeping right (if not she’ll give them some chai). She doesn’t eat beef or dark meats in general, and she isn’t the biggest fan of seafood or turkey. So, she sticks with her chicken and her paneer. She’ll eat tofu but it needs to be in curry or something similar.

This woman would love 80s hair metal, music is something that I genuinely believe she’d love so much. She’d play drums as a teenager, dead set on becoming the drummer of the next Metallica. She’d also love the old school heavy metal bands, Iron Maiden, Metallica, Black Sabbath, Pantera. She’d love them all. I think she’d like some old school 90s rap too, but none of the new-age mumble rap that’s going on. She wouldn’t really like Taylor Swift’s music, just because it didn’t vibe with her, but she respected Taylor’s ability to get a bag. She has had a huge crush on Adele ever since she heard the album 25 when it came out. She liked some of her music, but thought Adele was drop dead gorgeous and all mature and soulful and shit, hit her in the feels and made her whipped for this woman she didn’t even know.

For movies she loves shitty 80s slasher horror, nothing that makes her think. She’d sit back in her old recliner in her pajamas and house slippers whilst watching Slumber Party Massacre for the third time, and then put on Golden Girls because she feels that Dorothy Zbornak is her spirit animal. She likes a good sitcom too and a ridiculous drama (she loves Desperate Housewives), she likes the camp, the over the top acting and dumb plots, it makes her laugh and feel care free in a way she hasn’t been in a long time. She just wants to curl up with her pets (she would have many) and watch teen-based tv shows that revolve around crime or secrets (Pretty Little Liars, Riverdale, Vampire Diaries, even Buffy etc.). She likes how bad they are, but she gets so invested it’s ridiculous.

For personal scents she’d like more woody, alluring scents that are also kind of sweet. Think Amber by Rag n’ Bone (it smells so good), she doesn’t spray much, just a spritz, it wafts around her just slightly, just enough for women to fall at her feet. Her individual smell wouldn't be overpowering but it would definitely be clear. It’s grounding and soothing. Her sweat stinks though, every time she comes back from the gym, she goes straight to the showers because her own dogs don’t want to come near her b.o.

In general, Sevika is an old woman who couldn’t give less of a shit. She wants to be left alone with her life and her people and chill. Which is why, I feel like she isn’t that opinionated on much unless it’s boundaries or causes she cares about. She just doesn’t have the energy to be bothered with trivial things like which movie to choose for the night, or which restaurant to go to. She is tired and all she wants to do is eat good food with her partner and her pets in a little cottage in the middle of nowhere. She doesn’t like neighbors and she doesn’t like people in her business. She doesn’t need a perfect life, just one that’s hers.

for whatever reason the letters are being weird, it is killing me. Please ignore it.

[dragonomatopoeia]

Air's End-of-Year Youtube Video Rec-List Round-Up

In light of recent events and also because I wanted to, I have put together a rec list of various (mostly longform) videos that I've enjoyed this year. Not all of these videos were released this year, however-- I just happened to see them for the first time in 2023. For readability and quality of life purposes, I have put this list under a readmore and divided the videos up by category, then creator, which means that some youtube channels might appear in multiple categories

I reserve the right to edit this later as I remember more videos, but I feel comfortable publishing it as is, considering it has almost 100 videos on it at this point

Cooking

Get Curried Chili Garlic Rosemary Chicken Recipe | How to Make Chili Garlic Rosemary Chicken at Home | Prateek Anardana Chicken Recipe | Delicious Himachal Style Anardana Chicken Recipe at Home | Chef Prateek Old Delhi Style Tangdi Kebab | How to Make Indian Starter Tangdi Kebab Recipe | Chef Prateek Dhawan

How to Cook That The $10 Million dollar lie (Betty Crocker) Debunking the Pink Sauce Controversy | How To Cook That Ann Reardon Top 7 Best Easy Lemon Recipes 🍋 | How To Cook That Ann Reardon Toxic Foods promoted on TikTok! | How To Cook That Ann Reardon Why is Pyrex exploding? | How To Cook That Ann Reardon

Library of Congress' Youtube Channel El Camino del Mole a New Orleans El Camino del Pan a Baltimore

Immaculate Bites LEMON BUNDT CAKE FIRECRACKER SHRIMP

Simply Mamá Cooks 3 EASY Beef Pot Roast Recipes perfect for the cold weather EASY Chicken Tamales Recipe | How To Make Tamales Easy NO-KNEAD Soft Dinner Rolls + FLUFFY From Scratch Milk Rolls Recipe Zuppa Toscana Recipe EASY | Olive Garden Potato Sausage Soup Recipe

Fraud, Grifts, and Scams

FoldingIdeas Contrepreneurs: The Mikkelsen Twins The Future is a Dead Mall - Decentraland and the Metaverse In Search Of A Flat Earth This is Financial Advice

Maggie Mae Fish Is the "Off-Grid" Lifestyle a Lie??

Münecat I Debunked Every "Body Language Expert" on Youtube The Problem with Tony Robbins (Deep-Dive - Pt.1) The Problem with Tony Robbins (Deep-Dive - Pt. 2)

Super Eyepatch Wolf The Bizarre World of Fake Martial Arts The Bizarre World of Fake Psychics, Faith Healers, and Mediums Influencer Courses are Garbage: The Dark Side of Content Creation Tom Nicholas Griftonomics: Why Scams are Everywhere Now

We're In Hell A History of Spam on the Internet Hustling America: I Can't Believe This Show Is Real The Problem with Voluntourism WE Charity & the Nonprofit Industrial Complex

Gaming

Hbomberguy Halcyon Dreams: The Legacy of Dragon's Lair

Jacob Geller Games that Aren't Games How Can We Bear to Throw Anything Away?

Li Speaks An Exploration of the Avata Star Sue-niverse It's Time For You To Play Flash Games Again The Strange Case of Kissing and Flirting Games Untangling the Lore of Devilish Hairdresser

Mandaloregaming The Mystery of the Druids: A Bizarre Adventure Game

People Make Games The Games Industry Must Not Stay Silent on Palestine Investigation: Who’s Telling the Truth about Disco Elysium? Working at Valve: 'A Fearless Adventure' or 'Lord of the Flies'?

PowerPak Dead Space 3 Is Worse Than I Thought King's Quest - The First Adventure Game King's Quest 2 - A Bridge Too Far... MyHouse.WAD - Inside Doom's Most Terrifying Mod Squirrel Stapler is Absolutely Nuts Tunic is Deceptively Brilliant

Super Bunnyhop Perusing Pentiment's Boisterous Bibliography

History

BobbyBroccoli The image you can't submit to journals anymore

Cambrian Chronicles Wikipedia's King who Doesn't Exist

Defunctland Journey to EPCOT Center: A Symphonic History

Elliot Sang How Tea Became European McMindfulness: When Capitalism Goes Buddhist

Intelexual Media Creating The Conservative New Right In The 1970s A Buffet of Black Food History

Kaz Rowe A Deep Dive into the Deadly World of Victorian Patent Medicine Why Have So Many People Seen Ghost Ships? Why the Myth of the Library of Alexandria Is Wrong

Kendra Gaylord 500 years of dollhouses and what it meant to teach girls Alice Austen, the 1880s photographer: her house, her photos, her love life What happened to cheap food? Diners, Automats, and affordable eating

Nerdsync Bonkers origins of superhero memes The Scandalous REAL Origin of Superman's Lois Lane Superman's Uncomfortable History with Nuclear Weapons

Premodernist Advice for time traveling to medieval Europe

Stepback History How The Vietnam War Birthed a Generation of White Terrorists OK Fine I’ll Talk About Ancient Apocalypse

Tantacrul Notation Must Die: The Battle For How We Read Music

Film and Television

Be Kind Rewind How Breakfast at Tiffany's Turned into a Totally Different Movie | Adapting a Classic Casting the Women of Valley of the Dolls | PT 1 The Making of Valley of the Dolls | PT 2 How the "Old Ladies N' Hijinks" Subgenre Became a Thing How a "Sacrilegious" Film Changed Hollywood Forever... So I watched BLONDE... Why Tallulah Bankhead Never Became a Movie Star

Big Joel The Song That Broke West Side Story

Cherrybepsi Can We Kill the Final Girl Trope Already?

Hazel weird & kinda scary tokusatsu girls

Jane Mulcahy The Lunacy of Teen Wolf (Part 1) What is the 'psycho biddy' genre?

Maggie Mae Fish BLACK CHRISTMAS Before & After "Me Too" The War on "Woke" Hollywood: A History of Blacklists and Strikes Why is Clint Eastwood

Princess Weekes Black Trauma vs. Black Horror Why Are There So Many Confederate Vampires? Why Don't Worry Darling Doesn't Work ...

Shanspeare EUPHORIA: Sam Levinson’s Unfulfilled Fantasy The Girlboss-ification of the Horror Genre TikTok Femininity Coaching and Aestheticizing Racism

Science and Technology

BobbyBroccoli The $21,000,000,000 hole in Texas The man who faked human cloning How to catch a criminal cloner

Eastman Museum's Youtube Channel Photographic Processes Series

Technology Connections What's the deal with the popcorn button?

Practical Engineering How Flood Tunnels Work What's the Difference Between Paint and Coatings? Why Is Desalination So Difficult? Why Railroads Don't Need Expansion Joints

[feyburner]

a while ago you shared your rice onions bell peppers chicken recipe as your go to meal and i made it last night and it was amazing!!! tysm for sharing it. do you have any other chicken recipes that can be made in a wok/kadhai? I don’t have an oven so I was pleasantly surprised to make sth that actually tasted good and not just sth i whip up for sustenance 😅

Yeah for sure. I rarely use the oven when I’m cooking dinner, I do pretty much everything on the stovetop in a wok or frying pan. It's faster and gives me more control.

I think the best thing you can do is learn basic techniques. Once you have the basics down, you don't need a recipe to whip up a quick weekday dinner. You can just cook whatever you feel like cooking, with whatever's in your kitchen: whatever cut of meat, whatever veggies, whatever spices in your pantry.

99% of what I do is just the same basic techniques with different seasoning profiles, veggie sides, and carbs (rice, flatbread, potatoes, noodles).

Here are 4 things to do with chicken in a wok.

Dry Rub + Saute

The easiest and fastest. Simply make a spice mix, massage it into every nook and cranny of the meat (whole or chopped, either way), let it sit for a bit while you get other stuff ready and heat the pan (ideally you'd let it rest in the fridge for a few hours, but it's not necessary), then saute in oil.

The spice mix can be whatever you want (or a premade one, who cares). It's honestly hard to find a combination of random herbs and spices that doesn't taste good. After all, the basis of all cuisine is "doing stuff with whatever we have around," and I've never met a cuisine I didn't like. My go-to spice mix is 1 spoonful brown sugar plus roughly equal parts (1-2 tsp each) paprika, garlic powder, onion powder, chili or cayenne powder, salt, black pepper, plus 1-2 dried herbs. (Basically Cajun spice mix.)

How to saute (it's one of those things that everyone just assumes you know how to do, but maybe you don't!): First, heat wok over high/medium-high heat. You know the wok is nice and hot when you flick a couple drops of water in there and they instantly evaporate. Then, drizzle in enough oil to give the bottom of the wok a solid unbroken sheen. Swirl the pan so the oil coats the whole bottom. Watch the oil. When the surface is shimmering/trembling (should be very quick if your pan is already hot), it's ready. Carefully add your chopped meat or veggies in a single layer--don't overcrowd the pan, the meat will steam instead of brown. Let the meat sizzle untouched for like 2-3 minutes, then flip to brown the other side. You don't need to constantly stir or toss--that just lengthens your cooking time because the meat isn't touching the pan long enough to brown. That's how you get tough chicken! For chopped chicken, 6-7 minutes of pan-touching is plenty of time to cook through.

Marinate + Saute

Same thing as a dry rub, just wet. There are lots of ways to marinate chicken. The thing to remember is marinade = acid. Acid breaks down proteins, which tenderizes the chicken/meat.

Typical marinade acids: lemon juice, vinegar, soy sauce, buttermilk, yogurt. Simply pick one and build the rest of the marinade around it. If you use something very acidic, like lemon juice or vinegar, you'll want to balance it with fat: roughly equal parts lemon juice and olive oil. For soy sauce, it's really salty, so you'll want to balance it with something sweet: honey, brown sugar (i.e. teriyaki). Buttermilk and yogurt are great bases for a spice mix--think US Southern buttermilk fried chicken, or Indian yogurt marinades.

Once you have a balanced base, you can add whatever herbs and spices you want. Then just make sure all the meat is coated in marinade, cover, and chill in the fridge for a few hours. Then saute as usual (though you might want to use a little bit more oil to avoid bits of marinade sticking and burning).

Curry

Very easy and delicious. There are 1 million kinds of curry. This is just me but I think of it as a spectrum from thin to thick. "Thin" would be like Japanese or Thai style, where the base is primarily broth or stock (sometimes with coconut milk/cream) thickened or flavored with roux or curry paste. "Thick" would be like certain types of Indian curry, like makhani style with the blended tomato-onion base, or yogurt base, or creamy cashew/peanut/etc. base.

The main building blocks are gonna be onion, garlic, ginger. Then spices and other seasonings, obviously depending on what kind of curry you're making: curry powder, garam masala, lemongrass paste, cumin, coriander, cardamom, chili, mustard, cinnamon, cloves, turmeric, etc.

If you are making "thin" style, you might want to make a roux. A roux is just equal parts fat and flour cooked in a pan.

How to make roux: 1/4 cup flour, 1/4 cup butter. Melt butter in pan, add flour, stir constantly over medium-low heat until desired color. Light roux = cook 5 min just until blond/golden, use for white sauces like bechamel. Brown roux = cook until caramel color, use for curries and soups. Dark roux = cook until deep chocolate brown, use for gumbo or jambalaya (mostly for flavor, not thickening).

To make roux for a curry, make a light or brown roux and add curry spices near the end. Let it fry for 1 minute or so to bloom the spices. Remove from pan and set aside to cool.

Another way of thickening curry is to cook chopped or diced onion until softened, then sprinkle on 2-3 Tbsp of flour + whatever spices you're using and stir for 1 minute or so to cook the flour and bloom the spices. Then add liquid.

3 basic curry methods:

Japanese style. Make curry roux. Heat oil in a wok. Add chopped onion and cook until softened. Stir in minced garlic and ginger (or ginger-garlic paste). Add chopped chicken and cook, stirring, until white on the outside. Add 4 cups chicken stock. Add chopped carrots and potatoes. Season with soy sauce, honey, etc. Simmer 15-20 minutes, uncovered, until chicken is cooked and veg is softened. Take 1 ladleful of cooking liquid and whisk into your roux until smooth. Stir that mixture back into your curry. Simmer, stirring, 5-10 minutes until thickened.

Thai style. Heat oil in a wok. Add curry paste or ginger/garlic/lemongrass paste + curry spice mix and fry 1 minute to bloom. Add 2-3 cups stock a little at a time, whisking, to avoid lumps. Add chopped chicken, onion, potato, whatever else you want, plus 1 can coconut milk/cream. Season with fish sauce, tamarind, sugar, etc. Simmer 15-20 minutes, uncovered, until chicken is cooked and veg is softened.

Indian tomato-base style. Marinate chopped chicken in yogurt marinade with curry spices for a few hours. Heat oil in a wok. Add minced garlic and ginger (or ginger-garlic paste) and curry spices. Fry 1 minute to bloom. Add chopped onion (and bell pepper if you want) and stir together. Add 1 x 28oz can tomato puree. Cook, stirring, 5 or so minutes until slightly darkened. Carefully transfer to a blender and blend until smooth. Transfer back to pan. Add 1 can coconut milk/cream or 1ish cups heavy cream. Simmer 30-40 minutes. Meanwhile, in a separate pan, sear chicken on both sides just until browned and caramelized. Add to curry and cook for 10 minutes until cooked through.

All of these are very hard to fuck up, since they're so similar to soup. Pick a style, pick some spices, go for it.

Finally,

Stir Fry

Who doesn't love stir fry, the world's most versatile food. "Stir fry" as a technique is different from "saute" in that it uses a bit more oil and a slightly lower heat, so there's a slightly longer cook time. (And you're stirring more.) For stir fry, you'll want to velvet your chicken to make it super tender and juicy. Otherwise, all you're doing is making a stir fry sauce and then cooking chicken and veggies in stages.

To make a stir fry sauce: The equation is: Water + fat + balance of sweet, salt, spice, sour + thickener. My go-to is like 1/3ish cup water + 1-2 Tbsp sesame oil + brown sugar, soy sauce, hot sauce, lemon juice or rice vinegar + 1 Tbsp cornstarch mixed with 1 Tbsp water to create a cornstarch slurry. Just mix everything together and set aside. Then saute your chicken first, remove from pan. Add your veg to the pan in stages depending on how long they take to cook: first something like broccoli or carrot, cook for a few minutes, then onion and pepper, then minced garlic and ginger at the very end (garlic burns easily). Add your chicken back in, give a stir, pour your sauce in, give it a stir, done.

Good god this got long. Sorry. Work was slow today so what else am I gonna do.

Anyway, hope this helps! These 4 basic things, in combination with the wide world of seasonings, can create infinite easy meals. Let me know if you try anything. Good luck!

[starwarsanthropology]

Fuck Canon Tiingilar

i hate the canon tiingilar recipe with my whole heart. Look at this (original source Galaxy's Edge cookbook). This is supposed to be "blisteringly spicy Mandalorian stew or casserole"? This is a mild chicken curry.

It sounds good, but it's not the rich, spicy, flavor-packed mandalorian stew of my dreams.

Let's start by breaking down the etymology of tiingilar.

Tiingilar is broken into 3 parts: Tiin, gi, and lar.

Tiin is an underived form of tiin'la, or coarse.

Gi is the word for fish.

Lar is a bit up in the air; it could be related to laar, for sing (which anyone who's seen someone bite into something spicier than they can handle can understand), or galar, for spill/pour (makes sense for stew), or even olar for "here", which I suppouse could be extrapolated to mean "whatever is here" for a stew which has flexible ingredients.

But the really important bits are the "tiin" and the "gi"! The first chunk of tiingilar means "coarse/rough fish(y)".

The other food word we have with "gi" in it from canon mando'a is "gihaal", (which, hilariously, breaks down into fish-breath), a pungent fishmeal. It's long lasting and stable which means its probably a staple ration food. It sounds like it'd put most people off at first, but given mandalorian tastes prioritize strong flavors (draluram), possibly including pungent flavors, and "richly nourishing" foods (yaiyai) it's probably a pretty common ingredient.

Guess what fishmeal is! A very high protein (typically 50-60%, but up to 70% for some varieties!), nutritionally dense, and coarsely textured! It's used in any cuisines; some is processed for human consumption but I cannot find any sources that use it in food except in research aiming to combat malnutrition (shout out to researchers at the Abeokuta University of Agriculture for being the best resource about fishmeal in food!). Although we can't know that gihaal would be the same as our version of fishmeal (which is normally processed from whole fish), I think that we can assume that mando'ade woudn't be skimping on the inclusion of bone, which include a lot of valuable nutrients, and would make it coarse.

So, gihaal is a pungent, likely coarse fishmeal that is a staple nutritional supplement in, at minimum, field cookery. It would make nutritionally-dense, protein packed, and strongly flavored base for tiingilar. Makes sense linguistically and practically for mandalorians to build their cooking around nutritionally valuable and shelf-stable rations.

Which brings me to the mandalorian values in food! Draluram (bright mouth: intense, bold flavors), heturam (spicy as in heat burning in the mouth), hetikleyc (spicy as in sinus burn), and yai'yai (richly nourishing, which I personally take to mean both nutritionally dense and satiating) are the 4 canon words that express the priorities in mandalorian cuisine.

These values fit in with the inclusion of gihaal as a base for tiingilar, adding yai'yai if not draluram, but where's my spice? Where's my layers of spice, the sharp sinus burn that makes your eyes water and the creeping warmth that leaves you panting and the bright heat and the numbing and tingling sensation at your lips?

Definitely not in that yellow curry recipe.

The inclusion of ginger and cinnamon (from garam masala) are both nice, but think bigger and broader! Obviously, we don't have mandalorian herbs, but add spice with chilies, cayenne, ginger, horseradish, mustard seeds, sichuan pepper! Bring out warming spices like cinnamon, nutmeg, cloves, star anise! Highlight the different elements of spice and warmth and flavor with enthusiasm and delight!

As for draluram, I think the pungent flavor of fish is a nice, bold addition to something for a unique flavor, but let's not forget other players. Aliums like garlic and onions are always lovely, but what about citrus? If mandalorians have behot, what's stopping you from adding in citrus juice or peel or some kaffir lime leaves? What about strong bitter flavors from vegetables you choose, like mustard greens or kale, or the rich savory taste of browned meats if you want more protein in your dish?

Yai'yai, we have a good base of protein and fat and nutritional content from the fishmeal, but why not build it out? Add sugar, both to balance flavors and because energy is energy and mandalorians certainly like their sweets. Fats and oils, other meats and proteins, vegetables and carbs. Add nuts, peanut butter, sesame for added bulk and another element of flavour. I want to see an end product that sticks to your ribs, that makes me skip seconds on not because I don't want more, but because I'm full on one serving.

Back to the etymology. Mild chicken curry is not tiin, nor does it have gi. It's fairly yai'yai, got decent draluram, negligible heturam, and no hetikleyc.

Tiingilar with a gihaal base (in irl cooking, any kind of fish base) and heavier seasoning to add multiple kinds of heat would fit all of those categories so much better.

So I guess in the end, I'm saying I don't have an idea of tiingilar as any one recipe, but tiingilar as a general dish that leans into mandalorian food culture and the literal meaning of the word. Maybe it's little gritty and somewhat fishy, but it's a rich and spicy and flavorful meal you can make with whatever on hand as long as you have a handful of staples.

Sources:

Adegoke, Bakare & Adeola, Abiodun & Otesile, Ibijoke & Adewale, Obadina & Afolabi, Wasiu & Adegunwa, Mojisola & Akerele, Rachael & Bamgbose, Olaoluwa & Alamu, Emmanuel. (2020). Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal. Food Science & Nutrition. 8. 1-21. 10.1002/fsn3.1919.

https://en.wikipedia.org/wiki/Fish_meal

https://mandocreator.com/tools/dictionary/index.html# for mando'a translations and definitions

https://www.reddit.com/r/Mandalorian/comments/mp1x7o/recipe_for_tiingilar_medium_heat_add_garlic/ for the recipe

[softwaring]

Would you post your chicken tikka recipe?

chicken tikka marsala

first marinade:

- chicken thigh

- lime juice

- cayenne

- chili powder

- salt

second marinade:

- greek yogurt

- ginger paste

- garlic

- turmeric, cumin, garam masala, madras curry powder, cayenne, ground coriander

for the curry:

- coconut oil

- 1” cinnamon stick

- 2 green cardamom pods

- 2 whole cloves

- serranos, sliced

- onion, chopped

- cumin, garam masala, madras curry powder, garlic p, cayenne, coriander, smoked paprika, turmeric and white pepper

- tomato paste

- fire roasted crushed tomatoes

- soy sauce and fish sauce

- rock sugar

- coconut creme

- cilantro

top w more cilantro when done serve w white rice and naan (trader joe’s makes amazing frozen garlic naan i always keep em on hand lol)

marinade the chicken the first time for 30 marinade. mix the ingredients for the second marinade then pour in the chicken WITH the first marinade. mix well and marinade at least an hour but it’s best after 24-48 hours.

start ur rice ina rice cooker

preheat ur grill to high heat, then grill the chicken until well charred. then remove and let rest.

melt coconut oil in a pan then add onion and chilis, cook until they soften. stir in garlic and ginger and cook til fragrant. stir in spices and cook, stirring for 2-3 minutes. clear a spot in the middle of the pan then add tomato paste and caramelize. stir in tomato purée, soy sauce and fish sauce then simmer 10-15 minutes until thickened and color deepens.

once deep red, stir in coconut creme and rock sugar, cook 10 more minutes then stir in chicken and chopped cilantro. cook 5 more minutes or until well combined and chicken is cooked through. serve over basmati rice w cilantro!

[a1indiancurry]

Curry food indian | A1 Indian curry

"If you want to see our photo gallery, then visit this page A1 Indian curry In Singapore, Best Indian Restaurant includes Lebanese meals as well as various traditional dishes."

[zorabianfoods]

Dhamakedar Chicken Curry Recipe | Zorabian Foods

In a simple, rustic Indian chicken curry, marinated bone-in meat lends deep flavor. Using bone-in chicken extends a better and richer flavor that's in keeping with how this dish was traditionally made, along with aromatic spices. This dish is intensely flavorful and fiery because of its heavy use of spices, including turmeric, coriander, cumin, and cinnamon. It can be served over white rice, bhakris (a type of unleavened rice bread), regular bread, rotis, or naan. Rest assured your guests are going home with full stomachs and a smile on their faces!

Click here to read the full recipe https://www.zorabian.com/blogs/dhamakedar-chicken-curry-recipe/

Check out more blogs from health tips to Recipes @ https://www.zorabian.com/

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[bonefall]

LAMB STEW & BUTTERNUT SOUP RECIPES. GIVE

THE LAMB STEW RECIPE IS MINE. MINE ALL MINE

BUt I will actually teach you the butternut soup one, people don't realize how cheap butternuts are and how easy this recipe is. I had to teach my partner's family how to properly prepare butternut and they thanked me for it because it's ALWAYS on sale and SUPER easy to make.

You need a metal baking tray, a crockpot, and a blender. The blender is optional, but it makes the perfect creamy consistency

Other ingredients you're gonna need; Garlic, shallots, pepper, turmeric, curry and chicken stock

(though I remembered the recipe wrong when I was over there and used beef stock, fam still loved it though, soooo pick whatever stock you like best tbh. This is a super forgiving recipe, I promise if you're a beginner cook this is a great place to start)

ALSO FAIR WARNING: Idk how to measure anything. I do not actually have a written recipe.

Step 1: Cut the Nut

Cut it longways, like a canoe, and scoop the seeds out. Coat the fleshy-side with cooking oil and sprinkle some pepper on it if you like-- nothing needs to be done to the skin-side. Place it FLESH-DOWN on the baking tray and pop it in the oven, 425 degrees Fahrenheit, 40 - 50 mins

When it's done it looks like this (half-eaten babybel snack optional. bbq sauce not used, it was just there for emotional support)

You can actually eat it just like this.

Like if you're not looking to make soup, this compote can actually be made into all sorts of things. You can stick a spoon right in that and eat it. I've made like... fried butternut latke-things out of it, I have some compote in my freezer just for experimenting with.

If you're smart, you wait for it to cool down before you scoop the flesh out with a spoon. Im not 💗

Step 2: trust your heart to tell you how many fucking onions are in there

My partner is the one who's able to measure things, I simply put my faith in the claws of Velociraptor Jesus tell me what the ratio of garlic to butternut is. I am not allowed near baked goods. I do not cook by the book. I put too many ashes in my middle school volcano project and smoked out an entire classroom once.

This came out great though, and for it I used 2 white onions (about a cup), 4 cloves garlic, and some chopped shallots. All minced as much as possible.

Once that was all in I (think you're gonna see a theme here) kinda just eyeballed how much stock and spice was gonna go in, just doing taste tests until it was yummy... I think it was 2 cups stock water and 3-ish tablespoons of turmeric and curry? Next time I make it'll actually measure how much I use.

I really do just kinda taste-test things until it's good.

I would apologize that I don't have the family recipe actually written down for exact amounts but I don't think I will ✨Bless this mess ✨✨✨✨Welcome to living inside of my head✨✨✨✨✨✨✨✨✨✨

Anyway through some magic later you get a mash that looks like this, I stirred it up real good.

Step 3: This is where the blender comes in

This is the most tedious part tbh, but it's worth it because you can't get it super creamy if you don't feed it through a blender.

At this point me and my partner grabbed the pot and poured it in because we had 4 hands between us and felt lazy, but if you're alone you should scoop it manually so you don't spill shit everywhere

And once you have that, portion out what you'd like, and add milk. When you first get the soup out of the blender, it's real thick. You add milk to get it to the consistency you want-- DO NOT ADD MILK TO THE WHOLE THING AT ONCE

IF YOU ADD MILK TO THE WHOLE THING AT ONCE, IT GOES BAD FASTER

This stuff can be frozen or fridged and it tastes just as good as it was when fresh, as long as you only add fresh milk when you're ready to eat it.

I usually eat it with a grilled cheese or some other kinda bread. And that's really it.

[ciellunee]

Seeing him tonight, it's a bad idea, right?

Pairing- Nanami kento X reader

Chapter 2- And I know we're done, I know we're through,But, God, when I look at you

Synopsis- kento Nanami is your ex-boyfriend. He's cold, stoic, and more importantly, the crush of your new friend. Being the good friend you always are, you should keep your hands off him, but..... can you?

Chapter 1-

Nanami kento recently rejoined jujustsu high, and you couldn't understand your feelings regarding the news. Texting nanami was either the best or the worst decision, but thankfully for you, it didn't go that bad....

You knew nanami. This is exactly how he responds... he's a stoic man. You knew everything yet your stomach churned, as if expecting something different. "He moved on, and so should I," was your mantra. You kept chanting it. It was stupid, but it reminded you of the necessary.

Packing your lunch, you knew you'll meet him today since every teacher at jujutsu High shares the same staff room. You promised to compose yourself. You have to. You want to you need to.

It was quite a hectic day. Your eyes tearing and burning from working long hours in dim light. The autopsy was rather difficult because of the cursed technique used. Finally, after filling out the report analysis, you opened your phone, getting tons of messages from the group chat.

The idea of your co-worker and your ex-boyfriend together made you nauseous. You never thought about it, nanami with some other girl, it was made you break into cold sweat. You never got to move on. Why does he? He broke your heart. He made your life harder, every night you'd cry yourself to sleep wishing that kento would reverse his decision of leaving you and just come back to you after all, wasn't he truly happy with you too?

Pushing the thoughts aside, you checked the time. 3:25, the lunch was over, and you were starving. Since all your work for the day was finished, you decided to eat your lunch in peace in the empty staff room.

Your bento box had eggs and chicken with rice and curry in different smaller containers. Everything was freshly prepared by you that morning. You remember how kento loved having your meals because they just "tasted better and fresh."

Your peace was soon interrupted by the staff room door opening. The blond you didn't really wished to see standing in the doorway. He took one glance at you, his poker face doesn't show any emotion. You shift uncomfortably trying to focus on your food as you scroll through the recipe book on your desk.

The blonde took his seat at the corner of the table and took out a book himself. You couldn't help but look at him. His face was stressed yet somehow relaxed. His crisp suit had no crease, and you knew he smelled absolutely amazing. You missed being in his arms. The only thing you wanted was for him to pull you in his arms and let you marinate in the aroma of him and his cologne. A sigh escapes your lips.

No class? You ask

None. I thought taking a break to read would be nice. What about you? Didn't see you at lunch

Ah, I had a case, quite a difficult one. Was finishing up reports during lunch. I'm starving. You motioned to the bento box, "want some?"

He loved your cooking, but you were sceptical if you crossed a line asking him to eat.

Sure. He smiled. Goddamn that smile.

He came closer and took a seat beside you. Taking a pair of chopsticks, kento dug into your lunch. Smiling as he enjoyed the nostalgic taste. The vegetables tasted fresh and crisp. Chicken was well seasoned and rice was perfectly cooked. You just knew how to hit the spot.

"Delicious!" He commented, and took another bite of rice and chicken. I've missed your cooking so much. He said, not paying attention to your now reddened cheeks.

Suddenly you were too full to eat anything. In awe to see your kento delightfully eating. You loved that man and no matter how much time passes, you cannot let go.

A sudden click of door takes you out of your thoughts, it's Midori along with Yuuji Itadori who's carrying a bunch of papers for her.

"Sensei!" Little angel greets you before turning to nanami.

Nanamin! Ooh, gojo sensei was looking for you, I'll tell you you're here with y/n sensei.

Your chuckle makes nanami a little embarrassed. 'Don't call me thar itadori kun. And no need to call gojo San over. I'll contact him myself Don't worry.'

"But I think it's a cute name nanami San..."

Midori your newest friend and co-worker whined, placing the papers on her desk she sat on the edge of the table in front of nanami. Na-Na-MiN sounds adorable.

Midori's voice made something inside you snap but you had to keep your cool, after all, you guys weren't together or anything. Yuuji excused himself while nanami and midori went on bout their days. Jealousy wasn't even near what you felt. A part of you was sad seeing kento so happy and cheerful while talking to midori, he deserved it all but just why.......why couldn't it be with you???