Well it's a big blessing if you are staying near to your parents. More over when you are working and having kid. Well i am blessed in that ways. I am staying 5 min walking distance from my parents house and my Mother-in-law also staying with us.
Being in advertising profession have to give time to my job. And if you want to work peacefully this is the ultimate option. I feel blessed my kid growing up, spent a lot of time with Grand parents.
Not only this getting food, cooked by your Mother is feel like a haven. My mom has been and still is a very skilled and awesome cook. She also love to experiment with food the way i like. But earlier she never had the time to enjoy it, the way we do. Our lives have moved in very different directions, we have freedom to choose what ever we like. If some time not feeling to cook we go out or ordered food at home only. But for mom there wasn't any options. Especially considering their background, growing up in a typical India family where was no culture to eating out.
Her priority was cooking for us, one after one meals with whole house hold work with raising up three kids. She had to be ready with lunch by 12 noon as father use to come home for lunch break. And being a bong you cannot cook only one dish, it has to be rice with non veg, dal, fry vegetable (any one like brinjal and many) and dry vegetable dish. This was the regular menu for lunch.
I feel now days life is much easier then earlier, that is everyone have to admit.
I used to be in kitchen with my mom to help her and by interest. My mom has taught me a lot about food. She has taught me never waste anything and respect for food. She gets irritated to wasting and throwing away anything which is edible. And i got the same thing inherits in me, wastage of food makes me feel irritated too.
She is the best food critic for me whatever i cook i make her taste for sure. She feel so happy when i cook exotic food at home and always get encouragement to do more with good food tips and whenever she cook something special, she call me over.
One day i called her up generally and asked about lunch as she wasn't well during days coz of disk pain, she didn't cook anything due to pain and tiredness but she wanted to have something spicy. So imminently i invited her at my place. So i had only 1 hour to prepare the lunch for her.
But now question was what to cook!!! I checked me refrigerator and i found 1/2 kg chicken breast, Hommade's coconut milk, freshly grated coconut and Hommade's tamarind paste. So got an idea to make my Coastal Chicken recipe (which is simile to Chettinad chicken) with Imali (Tamarind) rice.
Mind boggling spicy chicken with aroma of coconut. This recipe is quick and easy to make.
Preparation Time: 10 minutes | Cooking Time: 25 minutes | Serves: 4 serving
Ingredients:
- Chicken -1/2 kg (boneless can use with bone also)
- Onion -
- Ginger -1 inch piece ( if paste - 1 1/2 tsp)
- Garlic - 8 to 10 cloves ( if paste - 1 1/2 tsp)
- Tomato -1 medium chopped
- Coconut - 2 tbs (Freshly grated)
- Coconut milk - 2 1/2 tbs
- Oil - 2 tbs
- Turmeric powder - 1 tsp
- lemon - 1
- Salt to taste
For spice powder - Curry Leaves - handful ( few for cooking or rest for spice powder)
- Dry Red chilli - 8 to 10 ( 2 for cooking rest is for spice powder)
- Coriander seeds - 1 tbs
- Cumin seeds - 1 tbs
- Pepper corn - 1tbs
- Star anise - 2
- Cinnamon stick - 2 inch
- Clove - 4 to 6
- Green cardamon - 3 to 4
- Bay leaf - 2 ( one for cooking one for spice powder )
- Fenugreek seeds (Methi) - 1 tsp
- Fennel seeds big (saunf) - 1 tsp
Wash the chicken and pet dry. Cut in to the medium pieces and marinate with salt an lemon. Keep aside till the time spice powder is getting ready.
Heat a heavy pan on a medium flame and roast the coriander, cumin, pepper corn, dry red chillies, cinnamon, cardamom, cloves, star anise, bay leaf and curry leaves for 3-4 minutes then add fenugreek and fennel and roast for 1-2 mins. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry grinder.
Or
Add ginger - garlic in roasted spices and grind with 2 tbs of water. And make it wet coarse paste.
You can make this powder spice in bigger quantity and can store in a air tight jar.
Wet paste have to use with in 2-3 day if there is any left over.
Heat the oil in a deep pen, add the curry leaves and 2 dry red chilli break in to 2 part. When they stop spluttering, add the sliced onions and fry till they are light brown.
Add the 2tbs spice paste and saute for 3-4 min and add the tomatoes and turmeric powder and stir well to mix all the ingredients. Covered on low heat till the tomatoes are pulpy and blend well with mixture.
Now add the marinated chicken to it, saute for 3-4 mins then add grated coconut mix well. Cover and simmer till it is tender. Make sure to stir after some time so that chicken will not stick to the pen.
Now you can see chicken is tender and almost cooked now time to add coconut milk and mix well now cover and simmer till the oil get separated from the pen.
Garnish with coriander leaves and serve hot with Imali (Tamarind) rice.
Or you can serve with tandoori roti or Malabari patatha.
For Imali (Tamarind) rice recipe please click here.
Thank for visit my blog will appreciate your comments.
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