With red meats being pronounced as unhealthy most non vegetarians go for chicken and fish these days.
Although some rear their own chicken there are chicken stalls where one sells live chickens as well as those dressed and frozen. One can get the whole chicken or even parts such as liver and drumsticks as they are called. A healthy live chicken will have a red comb and that which is frozen will have a white skin.
Chicken can be cooked in many different ways. There are several curries in which chicken can be cooked. We have the Chinese recipes, specially the chicken fried rice and their sweet corn and chicken soup. Chicken is stuffed and roasted full, The drum sticks as they are called are deep fried, Buffalo Wings are quite famous too. Who would not know about chicken biryani cooked in many different ways of which there is no comparison to the Hyderabadi dum pukht murgh biryani recipe. Then we have instant chicken, chicken cooked in capsicum – the list is endless
My favourite recipe however is this side dish cooked in roasted masala – my mother’s recipe which I have now added in my list.
Half chicken cut into small pieces
For Masala
10 red dry chillies 5 each of both varieties
One cup scraped coconut
3 garlic flakes
2 onions
1 tablespoon coriander seeds
1 tablespoon cumin seeds
Half teaspoon turmeric powder
1 tablespoon boiled rice
1 tablespoon tamarind water
sugar and talt to taste
1 tablespoon ghee
Dry roast the masala starting with chillies on a low flame ,
All ingredients have to be roasted separately
Rice should be washed before roasting
Lastly roast coconut mixed with one sliced onion and the turmeric powder
Grind the masala fine
Boil chicken with half onion
Add masala
Add sugar, tamarind water and salt to taste
Garnish with fried sliced onion in ghee
If You like Please share now and let us know if I have missed anything.
Image Source: https://commons.wikimedia.org/wiki/File:Chicken_Sukka_Mangalorean_Cusine.JPG
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One thing for sure about Literacy Base. If I ever need meal ideas, I know where to find them! Chicken is very versatile. You can make many wonderful meals for your family and they will be satisfied and happy! :)
Variety is the spice of life and that holds good for food as well.
Broilers are a modern trend. We get them here to.
Yes, your recipe is wonderful and easy to cook at every home. but I do no like to eat chicken due to these ten reasons:
1. Chicken are feed antibiotics and drugs to keep them alive and to increase their weight. Thus antibiotics enter into human body.
2. Its meat becomes full of high risk antibiotic resistant is dangerous to human health.
3. They grow very soon on the basis of strides and antibodies if we eat chicken means we eat dangerous food that attacks human heart.
4. Chicken live in stick and thus outbreaks diseases among them and they come into market for selling actually they are selling diseases.
5.dead chicken are reeaten to the alive chicken turning them into food with the chemicals.
6. It is Systematic Human Rights Violation because the chiekin sellers are selling poison in market.
7. chickens cannot bear their own weight because giving them chemicals to eat thus it damages human cells and body structure.
8. Chicken eaters must look it feed making process they will not eat chicken never in life.
9. All types of waste of animals are mixed into the food of chicken it is very dangerous for human health.
10. We eat poison if we eat chickens at home and if we feed our children with chicken food we are the enemies of our children.
So far so good. Probably what we get here is minus all those threats that you have outlined.
Protein is key to the human diet, especially for younger people, because the body uses it to create new cells and maintain or repair existing cells. The body also uses protein to produce enzymes, which help catalyze processes such as digestion, metabolism and storage of fat.
Chicken consists of high-quality protein (that is, protein that contains the eight essential amino acids) and a relatively low amount of fat. In addition, fat in chicken is mostly of the unsaturated type, which protects against heart disease. Thus, chicken is often recommended by physicians and nutrition counselors as an alternative to red meat (beef and pork), which typically has more fat and more saturated fat. Chicken breast without the skin has less fat than sirloin steak, pot roast, 80 or 90 percent lean hamburger, pork chops, or ham.
Dark meat has a somewhat higher fat content than white meat and contains more connective tissue than white meat. Its fat content, however, is an advantage in some circumstances. For example, dark meat holds up to the intense heat of outdoor grilling because some of the fat and collagen melts during the cooking process and keeps the meat moist.