Being a part of a medically-inclined family has its benefits and then it has its massive losses. You never see a common cold as common anymore. You see it as a pest that will torture you for for a week no matter what you do. So every single homely-remedy is a waste for your brain, you know it won't go away for that one week. You know you have to hydrate and keep up your fluid levels and you have to take plenty of rest. And you also know that spicy food ain't so good for those achey throat muscles. Poor throat muscles though, because I never heed this last bit of good old advice.
More importantly, after two days of "restful non-cooking", I am craving some real good curry. So here goes. I am experimenting today with my trusted old chicken, only adding rustic and welcoming flavors to keep the spirits high.
I start by adding whole red chillies to a tablespoon of oil heating up in a large open wok. I think this sort of large open vessel affords me a good surface area, so I don't have to add too much water to cook the chicken and it gets that rustic "bhuna" taste. next i add in some mustard seeds and a spoonful of cumin seeds and as soon as the sputtering catches my attention, in goes one medium sized finely chopped onion. salt makes it way in the wok to sweat out the onions and so do some slit green chilies and curry leaves.
as soon as the onions turn yellow, i proceed to add a cup of shredded coconut, turmeric, some ginger-garlic paste and some fresh coriander powder. now this is going to a very simple plate, with everyday simple ingredients. so i want every single thing to stand out and provide its own special flavor. so i keep the flame on a low-medium, ensuring that the flavors get time to blend and specially so that the coconut does not burn or dry out.
next goes in the chicken and some chili powder, if you still haven't had enough of heat for your taste. now stir the mixture and cook on medium heat for about 15 minutes and you will start to see the chicken changing color. as soon as you have enough browning, add a third of cup of yogurt, a little splash of water and put on the lid. this will ensure that the chicken is cooked through to the inside, but still has the taste of a laboriously cooked meal. check for salt, sprinkle some freshly ground black pepper right on top and serve garnished with chopped coriander.
I love to plate my dinners elaborately. But this one, shall remain rustic. Not for long I fear, it will be wolfed down as quickly as it got cooked.
More importantly, after two days of "restful non-cooking", I am craving some real good curry. So here goes. I am experimenting today with my trusted old chicken, only adding rustic and welcoming flavors to keep the spirits high.
I start by adding whole red chillies to a tablespoon of oil heating up in a large open wok. I think this sort of large open vessel affords me a good surface area, so I don't have to add too much water to cook the chicken and it gets that rustic "bhuna" taste. next i add in some mustard seeds and a spoonful of cumin seeds and as soon as the sputtering catches my attention, in goes one medium sized finely chopped onion. salt makes it way in the wok to sweat out the onions and so do some slit green chilies and curry leaves.
as soon as the onions turn yellow, i proceed to add a cup of shredded coconut, turmeric, some ginger-garlic paste and some fresh coriander powder. now this is going to a very simple plate, with everyday simple ingredients. so i want every single thing to stand out and provide its own special flavor. so i keep the flame on a low-medium, ensuring that the flavors get time to blend and specially so that the coconut does not burn or dry out.
next goes in the chicken and some chili powder, if you still haven't had enough of heat for your taste. now stir the mixture and cook on medium heat for about 15 minutes and you will start to see the chicken changing color. as soon as you have enough browning, add a third of cup of yogurt, a little splash of water and put on the lid. this will ensure that the chicken is cooked through to the inside, but still has the taste of a laboriously cooked meal. check for salt, sprinkle some freshly ground black pepper right on top and serve garnished with chopped coriander.
I love to plate my dinners elaborately. But this one, shall remain rustic. Not for long I fear, it will be wolfed down as quickly as it got cooked.
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