Chicken Shawarma

by Navdish Chopra

Shawarmas. I loved really all shawarmas I have tried but I choose the chicken version to be at the top of my list, especially the chicken being over-roasted. This dish originated in the middle-east and like all other recipes, it can be prepared in a number of ways. I prefer to add extra onions and lemon juice to my recipe and have the shawarma with extra chicken pieces with fresh plain yogurt plus ranch sauce because it makes a wonderful flavour while I am having it occasionally with all items on my plate. Sometimes I like to go the traditional way of rolling-up the chicken with some salad in the Lebanese bread with any sauce which I have available. 

References:

http://toriavey.com/images/2012/08/Chicken-Shawarma--640x480.jpg

https://s3.amazonaws.com/ODNUploads/52f1d45350203Chicken_Doner_%28Gyro%29_Wrap.jpg

Chicken Korma with rice

by Navdish Chopra

This dish is by far my most beloved Indian cuisine. The recipe of this dish can be somewhat time-consuming but I can guarantee that it is more than worth it. I don’t actually have chicken korma as frequently as I personally do not want to get bored from the very delicious flavour this dish serves to my tongue. I prefer to serve this dish with a few fresh coriander sprigs on the cuisine itself and some tzatziki sauce on the side to really enjoy the moment while I’m having chicken korma with rice. Furthermore, drained and rinsed chickpeas can also be added to chicken korma as they are just nicer for this dish.

References:

https://realfood.tesco.com/media/images/Chicken-korma-LGH-29bc64ed-e391-471d-9b58-9ba3737e45e0-0-1400x919.jpg

http://cookdiary.net/wp-content/uploads/images/Chicken-Korma_16976.jpg

The Fire Chicken!

by Aiken Parker

Taking a break from European cuisine, I'd like to introduce a Korean chicken based dish known as Buldak. Directly translating into "fire chicken", this is not for the feint-hearted and even some spicy loving Koreans will shy away from its extremeness. The sauce is what makes this terrifying as it is made from a special chili powder gochukkaru, gochujang chili paste and not to mention a cheongyang pepper. To assist in quelling the heat, it is usually served with steamed egg casserole and a diner's choice of Korean alcoholic beverage.

For a reason I'll never understand, people would seek out this food as a means of relieving stress resulting in it being a popular pick during the economic recession. Although most of the popularity at the time was likely attributed to the expiration of the patent that protected its recipe back in April of 2008.

References:

https://i.ytimg.com/vi/hmGrE2KlkIM/maxresdefault.jpg

My go-to Chicken Curry

by Fahmida Vivian Sheikh

Chicken! One of my most favourite food item. You can make so many food dishes with it, packed with flavours in a very little time. My most favourite chicken dish is the Bengali chicken curry called “Murgir Jhol” which translates chicken’s broth. This is a regular dish in everyday household in Bangladesh. I have been enjoying this dish as long as I can remember. It definitely tastes better when cooked by my mother ;)

This dish consists of chicken with boiled or fried potatoes. Flavoured with a range of ground and whole spices including cumin, cinnamon and cardamom.  The dish might have a thick gravy or a light gravy depending on preferences. I prefer both depending on what I’m having it with.

Since I have moved to Australia for education, this dish have been a go to for me when I craved something spicy but easy to make.  I have even started to experiment with it. Like the other day I added tomatoes in it for adding more flavour and I must say it tasted great.

This dish is best to be served with steamed rice or flat bread with a little garnish or coriander on the top.


References: 
http://www.ecurry.com/blog/wp-content/uploads/2012/05/Chicken-Curry-2-680x1024.jpg