Even though cooking is therapeutic for me after a long day at work and spending time in the kitchen chopping, dicing, frying, sauteing vegetables and meat somehow washes away the excess stress of the day; this week I did not want to indulge in cooking at all. Usually when I cook something really nice that I feel I can blog about, I try to think of engaging stories that I can write or anecdotes that I can share with the few people who do read my blog, so they can related to me. So they can feel my emotions through not just what I am cooking but also my words, which are not always the best.
But today when I try and write this post, my words fail me and even my cooking has been a bit off. It seems like there is no inspiration or a soul in my body to encourage me to put my thoughts into words. So I will just stick to writing the recipe pf a very simple and delicious meal and hope it instantly gratifies anyone who wants to make something fuss free. Something that doesn’t take a long time to cook but does the job of nourishing the body even if your soul seems lost somewhere far away.
This “Indian spiced grilled Chicken” with a “Warm Kale & Bean Salad” took less than 30 minutes to get ready and was a meal that kept me going this week a few times. Since I was home alone I marinated 2 Chicken Breasts and made an extra serve of Salad and there I had 2 meals ready for me. I tried to eat healthy so I used Kale in the Salad and very little Oil. The Chicken was juicy and tender and the Salad was warm and gratifying.
So till my inspiration finds me again I hope you enjoy this meal.
Recipe (Cooking time 30 minutes, Serves 2)
For the Indian spiced grilled Chicken
2 Chicken Breasts
1 tbsp Yogurt
1 tsp Turmeric Powder
1 1/2 tsp Red chilli powder
1 tbsp freshly chopped Coriander
1 tsp Coriander powder
1 Garlic clove crushed (do not use Garlic paste)
Salt to taste
Juice of half a Lemon
1 tsp Olive Oil
Clean the Chicken Breast and make small incisions so the marinade can seep it.
Mix the Yogurt, Turmeric powder, Salt, Red Chilli powder, Coriander powder, crushed Garlic, fresh Coriander and Lemon juice together.
Rub this mix over the Chicken Breast and let it marinade for at least 15 minutes. I actually put everything in a zip lock bag and left the Chicken in the fridge for a day.
When ready heat the Oil in a pan and cook the Chicken on both sides for around 7 minutes till done. I covered the pan with a lid and lowered the flame to let the Chicken cook in its own juices. Since we have marinated the Chicken in yogurt, you need to ensure the Chicken is grilled on a low flame or it will burn.
Once done let it rest in the pan till ready to serve.
For the Warm mixed Bean & Kale salad
1 can of 400 Gms cooked mixed Beans (you can use just any beans)
1 red Onion finely chopped
1 large Tomato finely chopped
2 red chillies finely chopped
1 tbsp. Red wine vinegar (ordinary vinegar will also do)
2 cups freshly chopped Kale (blanched in hot water for 5 minutes and drained)
Salt to taste
1 tsp Olive Oil
Heat oil in a pan and add the chopped Onions and sauté till the Onions are translucent.
Add the Tomatoes and red chillies and mix well. We don’t want the Tomatoes to go too mushy.
Drain the water from the can of beans and run them through fresh water and drain again. Add the beans to the pan.
Add Kale, Salt and Vinegar and cook for 5 more minutes.
Serve the warm Salad with the Chicken and sit back and enjoy,