Friday, 6 February 2015
Whenever we get lethargic but wish to see our family happily eating the meal, which should be nutritious and tasty at the same time, we turn to this bird for help. Easy to make, easier to digest, I wonder how it became so popular with the kids. Whoever I talk to, say my son/daughter gets so happy when they see chicken on their plate. Same at my home, may be 2 days I took off from cooking it, hits a dialogue in my ears....mamma so many days I have not eaten chicken. I counted its only 2 days. When kids want something to eat on their own will, I feel no mother should say no....however tired she is. Rather we should find out some easy solutions....how to please them without shedding much sweat.
This was on such an evening when I was tired but junior wished to have chicken with parathas, that I cooked this semi dum chicken with potato. My senior never asks for anything, very flexible person but had two extra parathas with it that day. It does make me happy...immensely!! Lets proceed with the recipe which is easy and done with few spices.
Chicken : 1kg
Potato : 4 medium
Tomato : 2 medium
Onion : 2 medium
Lemon : 1
Ginger Paste : 1tsp
Garlic Paste : 1tbsp
Coriander Powder : 1tsp
Kashmiri Red Pepper Powder : 1tsp[adds colour only]
Green Chilli : 2-3
Salt : As required
Turmeric Powder : I tsp
Bayleaf : 1
Oil : 2 tbsp
Wash the chicken and marinate with ginger-garlic paste, salt, turmeric, Kashmiri red pepper powder and juice of one lemon. Keep aside for 2 hours.
Peel the potatoes, wash and cut into halves. Boil them upto 70% with little salt. Drain the water. Slit the green chillies. Wash and chop the tomatoes discarding the seeds. Peel, wash n slice the onions.
Heat oil in a wok. Temper with bayleaf. Add the sliced onions and fry till brown. Add the marinated chicken with all the marinade. Mix well and fry for 3-4 minutes at high heat. Lower the heat to minimum and cover.
Open the cover every 3 minutes and stir. After about half n hour, add the semi boiled potatoes, slitted green chillies and tomatoes. Stir and cover cook for 10 minutes. Open cover add the coriander powder. Stir for 2-3 minutes, you can see all water dried up.
Add 1 cup warm water. Cover and cook for 3-5 minutes at medium to low heat.
Goes well with roti/parathas/steamed rice!!