A chronicle of my kitchen experiments, a little healthy a little indulgent
Some days back Iya of The White Rain pinged me gtalk saying she has tried some new stuff in the kitchen and the results have been very good and could she do a guest post on my blog… I was honored and very happy about it. Iya is a very dear friend, its a friendship that has moved from a blog relation to a very personal relation and I love the thought that the first guest post on the blog is from her :D… so now I leave and hand it over to her… lets hear what she has to say and see the lovely dish she made
When you have wonderful friends like Monika, you tend to imbibe some good habits as well. Add to it the fact that we have been relentlessly eating out since moving to Singapore. And then the craving for authentic home cooked food. All this lead me to the “Kitchen”. And so far it’s been all good. Maybe I can credit this to my being a Cancerian who according to Linda Goodman are suppose to be damn good cooks.
So I experimented a bit in the Kitchen and out came this Coriander Chicken. This is a starter and is made of stuff available in the refrigerator. That’s another angle of living in a place outside of India. Almost all ingredients typical to Indian cooking are available in Singapore but that kind of cooking needs some planning as there is just one store, the famed Mustafa, which sells all this.
Now back to the recipe.
Boneless Chicken Legs – 500gms. Cut into cubes.
Coriander – 1 Cup
Garlic – 10-12 cloves
Green Chilies – depending on how spicy you want it, I used 3 chilies.
Curd – For marinating
Turmeric – For marinating
Salt – for Marinating
Wash and dry the chicken and then marinate it in Curd, a pinch of turmeric and some salt. Leave it for about an hour.
In a separate bowl, mix together coriander leaves, garlic, chillies and some salt. Grind this together until a smooth paste is formed. You might need to add some water as well.
Take a shallow pan and add some oil to it and shallow fry the Chicken. Do so on slow gas flame to ensure even cooking. Cook till the chicken turns golden brown. This should take about 15-20 mins. Keep stirring so as to ensure that the chicken is cooked from all sides. Once the chicken is tender, add the paste of coriander that was prepared earlier. And mix evenly. Cook till the moisture dries out of the paste. Keep stirring to ensure that the coriander doesn’t burn. Add some Meat Masala to this for flavor.
Garnish with lemon and cucumber.
Thank you Iya once again…. and if any of you wants to do a guest post on the blog… please mail me at tales(dot)sinamon(@)gmail(dot)com