That’s right: check out the Injera, Somalian-style paired with a Dal (with lauki and green mango), a Chicken Curry, and a Brussels Sprouts and Fenugreek subzi. Mmmmm mmmm mmm!
Like the Brussels Sprouts that embraced the Tomato Gotsu savory and spicy sauce the other day, I have a story here of Chicken that did the same! And why ever not, right? What’s good for the goose must be good for the gander too, or in this case, you could say: what’s good for the veggies is good for the non-veggies too! And this is how it all happened:
- Bring a pot of water to a rolling boil
- Add salt and a pinch of turmeric to it
- Add boneless, skinless pieces of chicken breast tenderloin and let cook for 8-10 minutes
- Drain water, and chop up the chicken into bite-sized pieces
- Heat up that trusty skillet and add a dash of oil to it
- Toss your chicken in and stir-fry
- Next, the fun part: Add the delectable Gotsu– as much or as little as you wish
- Stir-fry some more until you like the way it looks
- Serve with rotis/rice
Is that good or is that good? Of course, it’s good! Actually, it’s better than good! It’s excellent! See for yourself how good and easy it can be! Oh, and this is where you click to see the post on how to make that versatile Tomato Gotsu.
It is my goal to document here as much of the ordinary as I do the extraordinary. And in line with this, I have, on and off, talked about the simplest of home-cooked meals and especially certain foods that hit the comfort spot right on and right away. This post is a tribute to that very same sentiment. Quite recently, having returned from a week-long vacation to exotic locales wherein I sampled everything from haute cuisine to street-food, at the end of the week, when I got home, what is it that I made to satisfy my longing for a “simple” meal? Mango Dal, White Rice, and a Red-Hot Chicken Curry. Yes, that’s a combo that hits the spot for me! See for yourself:
So, if you don’t know this already, I’ll tell you one not-so-small-fact about myself: I am the queen of improvisation. In the kitchen, that is. (Among other places, of course!)
But what I’m getting at is that I made a chicken dish today that I’m going to call Chettinadu Chicken. Chettinadu because it is based on the traditional dish by that name, but has been improvised in the adding and omission of ingredients and in the technique of cooking it thereof. The key ingredients, however, remain, which are: mustard, tamarind, kari patta, and ginger.
One bite, and you’d want to say: yeh hui na baat! Oh, and the Tamils probably don’t say it quite like that, but whatever it is that they would say, the meaning would still be the same, which is, roughly translated: ‘that’s the word!’– to mean of course, something along the lines of: this is so good, I have no words to describe it!
I was thinking that if ever your dinner plate on an ordinary weekday looks as grand as this– and when you know that every item on that plate is a leftover, well, then you are certifiably fortunate!
Because when leftovers are as glorious and grand as these, imagine what a fresh meal might look and taste like!
p.s. and in case you’re wondering about what’s what exactly, going clockwise from the whole-wheat rotis, you have palak saag, chicken curry and broccoli subzi! yeh hui na baat!
So, if you’ve never heard the name of this dish, it is because it was invented today. For lunch. As the name suggests, it is a chicken dish. Picatta is Italian for thinly-sliced cutlet. Which also happens to be a popular Italian dish by the same name: Chicken Picatta.
Well, today, I decided I wasn’t content with the good old Italian recipe, and looked inside my kitchen pantry and saw an unopened jar of Ching’s Manchurian Stir-Fry sauce. This, I had picked up from our local Indian store, Bombay Grocers a while back. The recipe on the back of the bottle was one for Gobi Manchurian! This is the truth, people! Gobi Manchurian is a popular dish in India which is a spin-off of the Indochinese dish Chicken Manchurian, only you’ll find it made from gobi or cauliflower, not chicken.
So, manchurian sauce in hand, I thought why not make a type of chicken manchurian. Only I didn’t have the requisite cubed chicken pieces; instead, I had the cutlet-style pieces. So, I dredged them in cornflour, and you can see the rest in the slideshow below.
And voila, here was the Chicken Picatta Manchurian. A lovely union of Italian and Indochinese! If that’s not multi-ethnic, I don’t know what is!
Oh, and need I say that it was finger-lickin’ good? 🙂