Of late I have been experiencing a writers and a cook’s block. Not that I am much of writer or a cook but I am at loss for words for some reason and have been unable to pen down anything for the blog. I haven’t been doing much cooking either. Maybe because I have been very busy at work and my head is pre occupied with a million thoughts that everything else has taken a back seat.
As it was a Sunday I decided I would try a new cake from a cook book I had recently brought. Unfortunately even though I followed the recipe to the T, the cake was a disaster. It was undercooked, soggy and looked really sad. I was not sure what I did wrong. Maybe it was the temperature of the Oven or the Cake tin as the recipe called for a Bundt tin and I used the regular round cake pan.
Then I tried making “Apple Kheer” for some friends coming over for Dinner and that was even worst. The minute I put the Apples in the Milk, the Milk curdled and my “Apple Kheer” dreams crumbled in front of my eyes as the Apples were a bit sour.
Deflated I decided to make some plain food for dinner which I knew how to make without ruining it. I had to save my day and feel good again. I decided to make a Chicken Curry and came upon a recipe in the book “Prashad” by “Jiggs Kalra”. The recipe is a south Indian recipe with a long name hence I don’t remember the name. It was a simple preparation but had no seasoning except lots and lots of Pepper and some Garam Masala.
I decided to use the same recipe but added more spices to make it tangier and a little spicier as well. “D” loves his chillies and if I made food without it, that would be the 3rd failure of the day. Thankfully the Chicken Curry recused me. Not only was it was a breeze to make. It was also very delicious and tasty. I just dug my fingers into the hot rice and curry and just ate it all up, feeling satisfied and redeemed in some way.
Here is the Recipe (Cooking time 1 hour, serves 2, increase the quantities of the ingredients if serving more people)
1 large Chicken Breast
1 cup Yogurt
Juice of half a Lemon
1 Big Onion finely sliced
2 medium sized Tomatoes finely Chopped
20 Peppercorns ground into fine powder
1 tsp Red Chilli powder
1 tsp Turmeric powder
1 tsp Garam masala powder
Freshly chopped Coriander
Salt to taste
2 Tsp oil to saute the masala.
In a bowl add the Yogurt, Lemon Juice, pepper powder and mix well. Now add the Chicken Breast diced into cubes and let it marinate for atleast 30 minutes outside the fridge. If the Yogurt it is not at room temperature, the curry will have a grainy texture.
Heat oil in a deep bottomed pan and add the Onions and saute till translucent. Add the chopped Tomatoes and let them cook till the oil separates. Now add the Turmeric, Garam masala, Salt and Chilli powder and saute for 2 minutes. Add the marinated yoghurt and let them cook without any water on a medium flame for around 10 minutes.
After 10 minutes add the freshly chopped Coriander and 2 small cups of water (depending on how watery you want the gravy to be). Cook for another 15 minutes or till the Chicken is tender. Serve with hot rice or rotis.