It’s been a really difficult 2 weeks. Fruitful, but difficult.
FINALLY got a bigger house- THAT was the good part. The moving was the challenge, especially with two brats in tow. Moving the furniture, ensuring that the crockery got to the new house intact, getting the kitchen running. Unpacking clothes- a million of them. It’s a miracle I got through all of this alive…and sane, at least as sane( or insane) as I was earlier. Anyway everything is now reaching a sate of normalcy. Halleluiah!
by ashwinis spicy cuisine. We had to try out a recipe from asha’s foodies hope —- it has some fabulous and a really huge array of options to try from. I, however, due to lack of time, only managed to try the chilly chicken. This is my entry. My chicken-crazy family loved the outcome. Its nice a an accompaniment, but I felt it would be awesomely delish as a chicken filling for maybe quechhedas or chapattis or even your good-ol-sandwitch.
2 Cups diced chicken (I de-boned and cut them lengthwise)
1 cup sliced onions
1 cup capsicum
3 tomatoes, sliced
2 tsp ginger, cut into strips
2 tsp cumin powder
2 tsp chilly powder
½ tsp garam masala
Salt to taste
In a pan heat 2 tbsp of oil. Add the sliced onions and the capsicum and stir fry until reddish. Add the chicken and continue frying until opaque.
Stir in the tomatoes and throw in a bit of water (I used chicken stock) as well. 5 tablespoons should suffice. Turn down the heat to medium and cover. Let it simmer until the chicken is cooked. If required you can add some more water.
Now open the lid, add the spices and fry till almost dry. Serve with lemon wedges, onions (sprinkle salt on them, keep aside for 5 min , then squeeze out the water) and naan.