Cream Cheese Chicken Chili

One pot, easy, delicious, creamy crock pot chicken chili. Add all the ingredients to the crock pot , take a break from kitchen and come back after 6 hours to have hearty delicious dinner. 

The best thing about this recipe is, there is no hard and fast rule to measure the ingredients. It is inexpensive and instant hit at home. Though I made a big batch of chili on sunday, trust me it didn't  last long. SO yummy !!

Originally, this recipe was given to me by my colleague friend Cathy Hackett. I made few modifications to suit the Indian version and made it more spicy.

Ingredients

500 gms Boneless Chicken
1 can of Black Beans
1 Onion, diced
1 can of Corn
1 Tomato, diced
2 stalks of Celery, diced
1/2 tsp Cumin powder
3 tsp Chili powder
8 oz Low fat Cream Cheese
1 ltr Vegetable/ Chicken Stock
Salt

Method

• Add all the ingredients to the crock pot and cook on high for 6-8 hours
• Use a fork to shred the chicken
• Serve hot with (Optional) scallions and sour cream

Coriander chutney

A multiuse recipe made with simple ingredients. This chutney has infinite number of uses as a salad dressing, sandwich spread or as a dip for fritters. 

Cilantro chutney can be prepared ahead of time. It can also be used a  base to prepare chicken fry or chicken curry. 

Ingredients

1 bunch Cilantro, roughly chopped

A sprig of curry leaves

1 inch piece Ginger, roughly chopped 

1 Green chili

1/2 tsp Roasted cumin powder

Salt

Water as needed

Method

• Make a smooth paste if all the ingredients listed above. Add water as needed
• This chutney can be used as a salad dressing , as a spread for sandwiches or as a dip for deep fried fritters and kebabs

Lasun (Garlic) chutney

Dry garlic chutney is a Maharastrian recipe made for vada pav, a trademark recipe especially in Mumbai. This chutney  has a very zestful taste of roasted garlic and peanut. 

The original recipe uses dry coconut. Instead I used fresh coconut slivers which turned the dry chutney into crumbles. And it worked out perfectly when I made vada pav. These crumbles makes every bite more delicious. 

Ingredients

1 pod of Garlic, peeled

1/4 cup Peanuts

5 whole dry Red chilies

1/4 cup Coconut slivers

1/2 tsp Oil

Salt

Method

• Heat oil in a pan. Add garlic and fry until it turns golden brown. Set aside 

• Roast peanuts, red chilies and coconut separately. Set aside 

• Grind all the ingredients together without adding water. Add salt while grinding this chutney

Chicken Thokku

Chicken Thokku truly a southern taste of India. It is prepared with very few key ingredients like onions and tomatoes which is used in preparation of the curry. It is spiced up with Chennai Chili powder (which I call) which is prepared with coriander seeds and guntur chillies in 1.5 ::1.0 ratio and garam masala powder.

I suggest to include lots of turmeric powder, it is not added not just for its benefits; but it adds a lot of color and taste to the recipe. 

This is my first attempt to make Chicken Thokku. All credit goes to my Mother-in-law who made the chili powder. 

Ingredients

500 gms Chicken, cut into bite sized pieces

5 tsp Oil

1 tsp Ginger-garlic paste

1/2 tsp Turmeric powder

1 medium sized Onion, diced

2 Tomatoes , diced

3 tsp Chili - coriander powder or 2 tsp Chili powder and 1 tsp Coriander powder

1/2 tsp Garam masala powder

Salt

Method 

• Heat oil in a heavy bottomed utensil
• Add ginger garlic paste and turmeric powder. Give it a little stir
• Then add onions. Sauté for few seconds. Add chili-coriander powder. Mix well
• Add tomatoes. Mix well
• Add chicken with 2 cups of water. Cook for 15 minutes
• Adjust salt as per to the taste. Cook for another 15 minutes until chicken is completely cooked and the color of gravy deepens 
• Serve hot with steamed rice 

Kollu Sundal

Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.

Kollu sundal is a simple recipe seasoned with a very few key ingredients. 

Ingredients

1 cup Horse gram, soaked overnight in water

2 tsp Oil

1/2 tsp Mustard seeds

1/4 tsp Asafoetida

A sprig of Curry leaves

2-3 Green Chilies, Finely chopped

Salt

Cilantro, finely chopped

2 tsp Freshly grated coconut, optional

Salt

Method

• Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Use the stock to make Kollu Rasam
• Heat oil in a pan. Add mustard seeds, asafetida, curry leaves, green chilies. Give it a little stir. When it starts to sizzle, add cooked horse gram. Adjust salt as per taste. Saute for 2-3 minutes
• Garnish with cilantro and coconut. Serve with rice and Kollu Rasam

Kollu Rasam

Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.


Kollu Rasam is a winter based recipe which mainly cooked to treat cold and cough. The spices in the rasam treats the nasal tract to clear phlegm. 

Ingredients

1 cup     Horse gram, soaked overnight

2 tsp      Oil

1/2 tsp   Mustard seeds

1/2 tsp   Cumin seeds

4 cloves Garlic, peeled and crushed throughly

A sprig of Curry Leaves

1 Tomato, diced

1/2 cup Tamarind Extract

1 tsp Jaggery

4 cups Water, divided

Salt

Cilantro, chopped

Spice powder

1/2 tsp Pepper 

1 tsp Cumin Seeds

2-3 Whole Re Chilies

3/4 tsp Coriander seeds

Method

• Dry roast all the ingredients. Cool it and grind it into a fine powder
• Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Retain the stock in a separate container
• Heat oil in a heavy bottomed vessel. Add mustard seeds, cumin seeds, curry leaves and garlic. When it starts to sizzle, add tomatoes. Saute until tomatoes are completely cooked
• Add tamarind extract, spice powder and horse gram stock
• Add water, salt and jaggery. Bring it to boil 
• Add coriander and serve on a hot bed of rice

Mutton Kurma

Taking inspiration from Kerala cuisine, my mother gave me the "MUTTON KURMA" recipe - vibrant colored,  truly rich, mildly sweet with a kick of peppery flavor. It is a  family owned recipe. The juicy meat is cooked in freshly pressed creamy coconut milk and I just can't get enough when served with a steamy bed of white rice...!! The meat is very tender and  potatoes just adds more texture to the creamy sauce.

A  MUST TRY Recipe  !!

Ingredients

500 gms Mutton 

3 cups of Coconut Milk

3 tsp Ghee (clarified butter)

4 Cloves

2 sticks of Cinnamon

2 tsp Ginger & Garlic paste

6-8 Green chilies, cut lengthwise

2 medium sized Onions, finely diced

1 Potato, diced

1/4 tsp Turmeric powder

1/2 tsp Coriander Powder

Salt

Method

• Heat ghee in a pressure cooker. Add cloves, cinnamon, ginger & garlic paste, green chilies and onions. Sautee until onions softens
• Add the spice powders - Turmeric and coriander powder
• Add Mutton and fry for 2 minutes
• Add 1 cup of water and season it with little salt. Cook for 15 minutes
• Now add coconut milk, potatoes and adjust salt as per taste. Simmer for 10 minutes on low heat
• Serve hot with dosa, idli, or steamed rice