Ingredients: From the Freezer & Shelves
Also from the cabinets several Ingredients were located ; some in containers clean and some from dusty ones ( indicating sparse use ) It was an interesting find.
The Lunch Idea :
No rocket science after this. It had to be some variety of chicken and rice. Did not have stuff for a good biryani as the ingredients were insufficient and it was too much effort. So settled on what can be done under half an hour of preparation time. Cooking time did not count as it didn’t involve me to be present.
Kau’s Fowl Curry :
Cutting , Chopping , Grinding and Sectioning.
- Started with the Chicken. Washed and cleaned it after totally thawing it. The rather large pieces were chopped into smaller pieces of about two inches each and yielded about 12 pieces of Chicken. Totaling about 750 gms approximately. Kept it aside.
- Dry Spice powder : Took a frying pan and added just a drop of oil. Roasted dry the whole spices Cinnamon, Cummin, Cloves, Mustard and Pepper. Once they started to crackle and smoke a bit removed them into the pestle and roughly pounded them into a coarse powder. The spice masala was ready. Kept it aside in a cup.
- Garlic water : Crushed the Garlic into paste in my small kitchen pestle. Dissolved the paste in half a cup of water and strained the few uncrushed pieces of garlic out.
- Nut Paste: Soak the nuts in a cup of hot water and let them stay for about half an hour. Grind them into a fine paste. Keep the paste aside.
- Onion Paste: Dice the onions roughly about five of them and finely slice half an onion for the rice. Taking the rest of the oil on a hot pan sautéed the onions some mustard and Cummin till golden brown. Added the two tablespoon of turmeric to it and tossed it further for a minute on the hot pan. Removed into a food processor and ground to a fine paste.
- Red Chilly Paste : Take the 3 tablespoons of chilly powder and carefully add water till it became a thin and consistent paste.
- Chicken Saute : In the rest of the oil left on the hot pan tossed in the chicken pieces and turned them till they changed colour and the skin tightened around it.
- Clove Butter : In a fresh pan on a medium flame heat the clarified butter and coat the sides of the pan . Toss in the Cloves until they start popping.
- In three tablespoons of warm water dissolve the saffron.
- Salt to taste and few cups of water for gravy
On a medium flame, take the Clove flavored clarified butter. Add in the onion paste, the dry ground masala and the chicken. Toss till the ingredients inside change colour and the mixture thickens coating the chicken thoroughly. This takes about five minutes. Add in the garlic water and the red chilly paste and salt to taste. Pour in three cups of water, cover the pan and bring it to a slow boil. This may take about fifteen to twenty minutes. Lift the pan lid and add the nut paste and stir. Add the saffron water and bring it a quick boil in about 3 minutes. Turn off the burner and keeping the pan covered let the gravy thicken in and chicken cooks under the steam further marinating and soaking in the flavours of the curry. After half an hour pour it into a serving bowl. Warm it if required. Garnish with fresh chopped coriander if available. I didn’t. so it went without.
Wash the cup of long grained rice thoroughly and remove the water. In a pan. Take a little bit of oil and toss the finely chopped onion and cumin seeds . Pour in the washed rice and toss till it dries off and each grain separates. Pour in two and half cup of water, cover and cook on a high flame. In about five minutes the water is absorbed, remove the lid and lower the flame and cook for about a minute. The rice would be ready.
The lazy one had rustled up a Chicken curry that turned out to be so surprisingly yummy that had to share it here. I have faithfully put in the ingredient quantities that I had used such that for varying quantities you gents and ladies may apportion appropriately. My serving of chicken was enough to serve five comfortably. The curry, not the rice. It tasted great with both Chappati as well as bread which became my dinner. The Rice was lunch.
Have fun guys. I had a lot of it and it is surprisingly less to medium spicy and despite the pepper corns and chilly powder doesn’t turn out fiery. I guess the nuts and onions helped here.