Best Railway Station Chicken Recipes

RAILWAY LAMB CURRY

Railway lamb curry image

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour

Provided by Maunika Gowardhan

Time 2h20m

Number Of Ingredients 16

Ingredients

8 garlic cloves , crushed
thumb-sized piece ginger , finely grated
2 tsp turmeric
800g leg of lamb on the bone, cut into bite-sized pieces
3 tbsp vegetable oil
10-12 curry leaves
1 onion , finely chopped
450ml lamb stock
1 medium potato , peeled and cut into chunks
250ml coconut milk
2 tsp tamarind paste
rice or roti, to serve
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
6-7 dried Kashmiri chillies (or mild dried red chillies), stalks removed

Steps:

Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.
Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.
Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.

Nutrition Facts : Calories 646 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

RAILWAY STATION CHICKEN

Railway Station Chicken image

Make and share this Railway Station Chicken recipe from Food.com.

Provided by Sackville

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cloves garlic, crushed
3 cm fresh ginger, finely shredded
2 red chilies, finely sliced
2 tablespoons sugar
5 tablespoons lime juice
3 tablespoons fish sauce
2 large skinless chicken breasts
salt and pepper
oil, for frying
fresh coriander, to garnish

Steps:

Mix together the first six ingredients together to make the dipping sauce, stirring until the sugar has dissolved.
Dice the chicken breasts, then tumble with salt and pepper to taste and 1 tablespoon of the dipping sauce.
Leave to marinate for 30 minutes.
Heat a shallow pool of oil in a wok, then fry the chicken nuggets in two batches for 3-4 minutes, draining on paper towel.
Serve with the bowl of dipping sauce and some noodles, spring rolls or another Asian dish on the side.

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