Oil-free Chicken 'Kali Mirch' Curry

That wicked layer of oil floating on Indian curries is now a thing of the past. It’s a brand new year, the perfect time to ‘…ring out the old, ring in the new’. So, break that stereotype – try this new recipe of ‘Oil-free Chicken Kali Mirch Curry’.

Irresistible! Gotta eat first, pictures later…

Here is a recipe for Chicken curry minus a single drop of oil. Ideal if you want to eschew some calories after the New Year excesses. And before you dismiss it as “Insipid diet food!” let me tell you, it is as tasty as any chicken curry worth its salt can get. The added beauty is that it’s easy and quick therefore convenient. For men (with even basic cooking abilities) who want to impress their girlfriends or placate their wives here is the big idea. Oil-free Chicken curry with rice, onion rings by the side and of course; don’t forget the candles! The lady won’t stop smiling all evening, I assure you. (I’m sure my lady-readers are loving this, for different reasons!) And, you can substitute the rice with bread if you are feeling a bit lazy but certain combinations ‘simply rock’. This particular curry n’ rice is one of them. Go ahead, try it out!

... , , , and the chicken

1. Marinate the chicken
Do this at least six hours in advance.
Beat about a cupful of fat-free yoghurt.
Into this grate the rind of lemon (a half is sufficient) - this along with other spices is responsible for the fragrance of the dish.
Add the juice of half a lemon, a tsp of Garam Masala* powder and half a tsp of turmeric powder.
Mix well with the chicken pieces (Two chicken breasts minus the fat).
Toss it in the refrigerator till you are ready to cook. Do not add salt at this stage.

2. Make the curry
Sauté a finely chopped onion (large) in a seasoned non-stick pan for about two minutes or till it changes color. Remember; no oil. Of course, it is possible!
Toss in about ten to twelve cloves of well-crushed garlic (yes dear, no oil even now), sauté for a bit.
Grate about a half inch piece of ginger and add to the pan (no oil, yeah, time to break stereotypes!) The ginger has a tendency to stick to the bottom, but don’t bother, we have a solution.
Tomato to the rescue! Puree about four large tomatoes in a blender (not too fine!) and pour it in, and “viola!” problem solved!
Now, time for spice** ... Add the whole spices and let the curry simmer stirring occasionally. About seven to ten minutes should be fine; the idea is to cook the puree.

3. Add Chicken to the curry
The basics taken care of, add the chicken along with the marinade.
Put in some fresh mint leaves (3-4 sprigs) to enhance the flavor, but only if you like it’s taste.
About two tsp Kali Mirch (Hindi: Black Pepper) freshly ground and salt to taste.
Cook till done.

4. Finishing touches
We’re almost done. The basic gravy should by now have thickened. Add some water if it’s too thick for your taste. Transfer contents to a serving bowl and garnish with freshly chopped coriander leaves.

Enjoy …

* For those readers new to Indian cooking, Garam masala is a spice mixture easily available in Indian stores.

**Spices for the curry
Cinnamon – 1 ½” piece broken into bits to release flavor
Cloves – 3 nos
Cardamom – 2 roughly crushed with a rolling pin
Star anise – 1 broken (details here) (more details about star anise)
Bay leaves - 2

Tips:
1. If you have a pressure cooker at your disposal, transfer curry into it after adding chicken (end of step 3) – three whistles and you’re done ;-). Quick, ain’t it?

An Ode to Fusion Food

Two home-cooked dinners on two consecutive days..
One Italian, one Thai and the common ingredient – Marinara sauce!

Marinara sauce is one of the popular sauces used in Italian cooking. It has the tang of tomatoes, and the fragrance of fresh basil. Of course in case fresh basil is unavailable (it happens with me quite often) and one just has to, has to make it then the dry herb could be an option. But in my opinion it’s a very poor second.

So I made a batch one evening when I got some nice, fresh basil in the market. With the necessary ingredients -garlic, onion, plenty of tomatoes sautéed and nicely simmered in olive oil… Flavored with dry oregano, parsley and of course my favorite – fresh basil…

What we had that night was a true blue Italian Dinner. For sides, we had chicken breasts marinated in beer (which gives the most amazingly tender, juicy and flavorsome meat) seasoned with salt, pepper and dry herbs, glazed with oil and grilled to perfection. The main course being spaghetti, cooked al dente, to go with the Marinara sauce topped with freshly grated parmesan cheese. I love food and I love eating out, but home cooked food made with imagination, and those key ingredients being present, tops any day!

“Variety is the spice of life.” I think it’s very relevant, (Don’t you?) especially after one smart dude discovered diminishing marginal utility and when food is concerned. I mean, however great a dinner, the thought of eating the same thing for two nights in succession is just not happening.

So what does one do with a whole lot of the Marinara sauce and a grilled chicken breast? Innovate. Yep, and that’s where “fusion food” comes in handy!

So next evening, I gingerly start my culinary proceedings. I am working at an unprecedented dish which of course has no recipe and worse still no name. The only solace is the fact that hubby dear eats anything with legs or gills, barring tables or chairs, of course. And last night’s chicken is going to redeem me!

I only have one central idea. My Italian Marinara sauce has tang and is flavored with basil - the two prime requisites of Thai cuisine, at least the commonly accepted category are present. I build on that foundation. First I sauté some chopped onion and capsicum and when it’s almost done in go some button mushrooms. I then add finely chopped spring onions (one of the vital ingredients, of this dish) reserving some for garnish. Now is the time for my Marinara sauce and sliced grilled chicken from last night’s Italian meal to go in. “Not bad. It’s shaping up quite well.” I think to my self adding chili powder for the proverbial Thai spice. One little simmer, some soy sauce and ample fish sauce later we are almost done. The conversion of Italian to Thai, the transition from Europe to SE Asia is complete. (The smelly, salty fish sauce is the most vital thing in any Thai dish worth its salt. It’s amazing how some genuinely smelly things can mix with food and make it heavenly delicious.)

We have it with steamed white rice, garnished with burnt garlic and spring onions. “How’s it?” I ask smugly. “Fantastic.” says Hubby dearest.

A fusion of Italian and Thai, made in India - now that is what I call truly being a world citizen!