Karela Chicken Exotic Recipes

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KARELA CHICKEN - EXOTIC!!



Karela Chicken - Exotic!! image

I'd heard of capsicum chicken, apple chicken and apricot chicken, but karela chicken was something new to my ears. Found this in a magazine, glad I did!

Provided by Charishma_Ramchanda

Categories     Chicken

Time 40m

Yield 8 pieces

Number Of Ingredients 11

4 chicken breasts, cut into cubes
3 teaspoons ginger-garlic paste
1 teaspoon salt
1/2 kg bitter melon, scraped or cut into small pieces
1/2 cup oil
2 onions, chopped
1 tablespoon chili powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon jeera powder

Steps:

  • Heat 6 tbsp oil in a pan.
  • Add chicken.
  • Stir fry and cook until golden brown.
  • Remove from oil.
  • Keep aside.
  • Add 1 tbsp oil to the pan.
  • Fry chopped onions till pale.
  • Add all the masala powder.
  • Fry for 1 minute.
  • Add chicken and bittergourd (karela).
  • Mix well.
  • Cook for 5 minutes.
  • Serve hot with rotis.

Nutrition Facts : Calories 261.7, Fat 20.6, SaturatedFat 3.7, Cholesterol 46.4, Sodium 347.6, Carbohydrate 3.6, Fiber 0.8, Sugar 1.3, Protein 15.6

GIRAFFE & JALAPENO BANANA SAUCE



Giraffe & Jalapeno Banana Sauce image

This delightfully exotic recipe is spicy (but not too spicy), sweet (but not too sweet) and is one of Sobremesa's most popular dishes.

Provided by ICookUnicorns

Categories     Chicken Breast

Time 17m

Yield 1 main course, 1 serving(s)

Number Of Ingredients 7

1 boneless skinless chicken breast
1 garlic clove
1 white onion
1 cup cream
1 banana
1 teaspoon dry sherry
1 jalapeno, sliced and seeded

Steps:

  • Put the giraffe fillet (If it isn't available in your area, a chicken breast will do) in a plastic bag, lay it flat on the counter and fram it with either a frammer or the heel of your hand so it flattens a bit and cooks evenly.
  • Then, after taking it out of the bag (hey, you gotta tell this to some people, you'd be surprised) fry the meat in olive oil on medium heat for seven minutes on each side.
  • Meanwhile, back at the ranch, warm minced garlic and onions in olive oil in a small pan on medium heat.
  • Quickly, before the garlic and onions have a chance to brown, add the jalapeños and, after a moment's hesitation, pour in the cream and sherry.
  • When the giraffe is almost ready, cut the banana in half lengthwise. Dice one half and throw it in with the sauce, and the other half put in the pan with the giraffe. It will take on some of the flavor of the meat, without any possible germs that it might've absorbed earlier.
  • When ready, spoon the sauce over the fillet, serve with the other banana half on the side, and enjoy! (Chef's Tip-If you forget to wear gloves when handling the peppers, and you learn what they mean when others refer to Hunan Hand, I have found it can be cured by rubbing the palms and fingers with red onion. I have not tried white, yellow, or green onions yet, so I cannot say if they will be effective. And if you have blue onions, call me).

Nutrition Facts : Calories 994, Fat 77.5, SaturatedFat 47.1, Cholesterol 340.8, Sodium 224.9, Carbohydrate 46.3, Fiber 5.4, Sugar 20, Protein 33.1

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