So I'm down with a stubborn bout of cough and cold just days before leaving for a Honeymoon/ Arts Festival in Penang, Malaysia...yeah! talk about perfect timing. I have hardly had any rest plus this really terrible cough is keeping me as well hubby and the neighbours awake through the night. So when the weekend came I was in bhangra mode till I figured out that it's weekend. And lunch and dinners need to be made....uggghhhhhhhhhhhhhhh!
Honestly I was in no mood of cooking but then I remembered what eating outside food meant...oily, full of spices and small portions...the bengali inside me was screaming for some 'Kosha Mangsho and Ruti'... but Ma being miles away in Kolkata, who will make it??? I miss her too much in times like this.... I mean my mother makes the best Kosha Mangsho.... Forget Golbari, which is a heritage institution in Kolkata, specializing in Kosha Mangsho; my mother creates magic in her kitchen. But here I was left to my own means.
But life is not entirely unfair. I was brainstorming or rather cold-storming when I realised I could create something scrumptious in my own 'chotta' kitchen. Hence I sought the help of Big Basket. Now most of you know what is Big Basket; for those who don't, its an app available in Google Playstore which allows you to order a variety of stuff including fresh veggies and fruits, pre-cut or whole, at your doorstep. So I ordered my stuff and they delivered it today morning. Honestly I still didn't have a dish on my mind, so I ordered a lot of veggies and some chicken. But honestly, it was the best decision ever. I ended up creating a fusion broth with these ingredients and it tasted divine. Just what I needed...some Soul-Food.
So here it is guys... tender, soft chicken cooked in a spicy fusion broth.
Bon Appetit!
Cooking Time: 20 mins Prep Time: 0 ( I had pre-ordered everything from Big Basket but if you guys do it then it will be 10 mins)
Serves: 3
Ingredients:
1. Chicken: 500gms ( boneless, breast cut,sliced thinly into 1.5 inches thickness. Marinate it the night before with 1/2 tsp. salt, 1/2 pepper, 1 white egg and 1 tbsp. cornflour)
2. Onion: 200 gms (small, Sambar Onions)
3. Button Mushroom: 100gms ( roughly chopped)
4. Ginger: 80gms (thinly chopped)
5. Tomatoes (juicy,red ones) : 4 medium (roughly chopped)
6. Desiccated Coconut Powder : 1/2 cup (small) ( You can use fresh too)
7. Oil: 4 tbsp.
8. Kashmiri Red Chilli Powder: 1/2 tbsp. Method.
1. Set a heavy bottomed pot on a medium flame and add the oil. Once it's hot, add the onions and chopped ginger and fry them till the onions are golden. Remember to keep the heat at a medium or else the ginger will burn.
2. Add the chicken and stir fry it on a medium flame for till the chicken pieces attain some colour.
3. Next add the tomatoes and mushroom, salt, pepper and stir fry them till the tomatoes start releasing releasing. At this point cover seal the mouth of the pot and let it cook for 2 mins.
4. Once the tomatoes have melted, add the dessicated coconut powder, 1 tbsp. kashmiri red chilli powder and mix it well till the masala is coated on the chicken pieces.
5. Now add the warm water, cover and cook till the chicken and mushroom done.
Serve hot with peas pulao, roti or simple steamed rice.
Honestly I was in no mood of cooking but then I remembered what eating outside food meant...oily, full of spices and small portions...the bengali inside me was screaming for some 'Kosha Mangsho and Ruti'... but Ma being miles away in Kolkata, who will make it??? I miss her too much in times like this.... I mean my mother makes the best Kosha Mangsho.... Forget Golbari, which is a heritage institution in Kolkata, specializing in Kosha Mangsho; my mother creates magic in her kitchen. But here I was left to my own means.
But life is not entirely unfair. I was brainstorming or rather cold-storming when I realised I could create something scrumptious in my own 'chotta' kitchen. Hence I sought the help of Big Basket. Now most of you know what is Big Basket; for those who don't, its an app available in Google Playstore which allows you to order a variety of stuff including fresh veggies and fruits, pre-cut or whole, at your doorstep. So I ordered my stuff and they delivered it today morning. Honestly I still didn't have a dish on my mind, so I ordered a lot of veggies and some chicken. But honestly, it was the best decision ever. I ended up creating a fusion broth with these ingredients and it tasted divine. Just what I needed...some Soul-Food.
So here it is guys... tender, soft chicken cooked in a spicy fusion broth.
Bon Appetit!
Cooking Time: 20 mins Prep Time: 0 ( I had pre-ordered everything from Big Basket but if you guys do it then it will be 10 mins)
Serves: 3
Ingredients:
1. Chicken: 500gms ( boneless, breast cut,sliced thinly into 1.5 inches thickness. Marinate it the night before with 1/2 tsp. salt, 1/2 pepper, 1 white egg and 1 tbsp. cornflour)
2. Onion: 200 gms (small, Sambar Onions)
3. Button Mushroom: 100gms ( roughly chopped)
4. Ginger: 80gms (thinly chopped)
5. Tomatoes (juicy,red ones) : 4 medium (roughly chopped)
6. Desiccated Coconut Powder : 1/2 cup (small) ( You can use fresh too)
7. Oil: 4 tbsp.
8. Kashmiri Red Chilli Powder: 1/2 tbsp. Method.
1. Set a heavy bottomed pot on a medium flame and add the oil. Once it's hot, add the onions and chopped ginger and fry them till the onions are golden. Remember to keep the heat at a medium or else the ginger will burn.
2. Add the chicken and stir fry it on a medium flame for till the chicken pieces attain some colour.
3. Next add the tomatoes and mushroom, salt, pepper and stir fry them till the tomatoes start releasing releasing. At this point cover seal the mouth of the pot and let it cook for 2 mins.
4. Once the tomatoes have melted, add the dessicated coconut powder, 1 tbsp. kashmiri red chilli powder and mix it well till the masala is coated on the chicken pieces.
5. Now add the warm water, cover and cook till the chicken and mushroom done.
Serve hot with peas pulao, roti or simple steamed rice.
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