What were my last year's resolution ....... Oh you must be kidding me !! Didn't I mention earlier that I suffer from ADD (Attention Deficit Disorder). So this year I decided not to waste time penning my resolution ... It's so cool to kick your heels and relax. No obligations what so ever ! For once it feels great not having any ambitious new year plans. Totally relaxing ..... I must confess.
The husband is also so much at ease ....... well once in a while he too deserves a life. I am sure many of you would be nodding your head in affirmation. For a change he didn't have to go through my mood swings and pangs about not arranging a "happening" new year eve.
This year strangely there were no emotions brewing. I didn't wish to be amongst those thousand crazy souls who hooted, hugged and kissed as the historic crystal ball dropped at Times Square in New York or even at Brigade Road in Bangalore.I am probably still having the hangover of last years new year eve and thus decided to have a more sober one .How sober I leave it completely to your imagination.
So unlike the past there were no tables booked and no lavish spread in those fancy restaurants. And I suck when it comes to handling crowded places ....... and of course the pressure of looking good and dressing up for the occasion simply adds a lot of pressure. Yes you have a hundred eyes staring at you to death as you struggle with the silver cutlery.
So I decided to stretch my legs and curl up on the sofa, be my own DJ ,sip my drink ..... courtesy my very own bartender J, lick my fingers and smack my plates clean. Simply being my self, not allowing anyone to be judgmental of me ! And can it get any better for a new beginning.
Hope you all had a wonderful and rocking year ...... So here's a recipe that's sure to spice it up :)
Preparation Time - 90 mnts
Serves - 6
2 lbs chicken, skin removed and cut into medium pieces
1/4 cup oil
2 tablespoons yogurt
1 tablespoon turmeric
2 tablespoon red chili powder (more or less)
2-3 tablespoons Spice Mix
For the main Sauce:
3 large onions finely sliced
3-4 cloves of garlic, sliced or minced
2″ fresh ginger, grated or thinly sliced
1/3 can coconut milk
3/4 cup oil
1/2 teaspoon sugar
1/2 bunch fresh cilantro
2 tablespoons fresh or dried coconut
3/4 cup tomato paste
Light fry in oil:
1/2 tablespoon white poppy seeds
1 teaspoon cumin/jeera
3 tablespoons coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek/methi seeds
1 teaspoon peppercorn
4 dry red chilli pepper (more or less as per taste)
4 small green cardamom
2″ cinnamon stick
A pinch of hing/asafoetida
2 tablespoons dried coconut
1 teaspoon sesame seed
1. Heat very little oil in a pan and very lightly fry the ingredients mentioned in the “Light Fry”at low heat for a couple of minutes. Switch off the heat when they get fragrant.
2. Dry roast the coconut and sesame seeds for a couple of minutes, till the coconut is very light brown.
Blend all the ingredients of the “light fry” and “dry roast” in a powder.
Marinate chicken with yogurt, turmeric, salt, chili powder and spice mix for at least an hour (I left mine overnight).
For the curry
For the curry
Remove the chicken pieces from the marinade and brown them in the heated oil on both sides. they should be light brown; does not need to be evenly brown. Save the marinade.
Remove the chicken pieces and save the leftover oil.
1.Heat 3/4 cup oil and fry the onions, ginger, garlic, sugar and salt till the onions are brown and starts to caramelize. Switch off the heat and transfer half of the onion mix from the pan to a blender or food processor along with the fresh cilantro, coconut, tomato paste, water and the left over marinade and blend till smooth.
2. In the remaining half of the fried onions in the pan, add the chicken and toss them and cook them for about 10 minutes at medium to high heat. If the spices stick at the bottom of the pan just sprinkle some water and scrape it off .
3. Add half of the mix from the blender to the chicken and the leftover oil from frying the chicken if you have any) in the pan and stir everything gently. Cook/simmer for about 10 – 15 minutes at medium to high heat. When you see the sauce reducing pour out the rest of the blended ingredients in to the pan. Gently stir everything together for them to combine. Cover and cook at low to medium heat till the chicken pieces are tender.
Remove cover and increase the heat. Add the coconut milk. Cook till the oil separates for about 10 - 15 minutes.