Another Sunday, another experiment.
The guinea pig this time – chicken. Chicken that has been sitting in my freezer for two weeks.
I can see the purists, the kill now – consume now people, frown at the “two weeks” bit. But the circumstances were completely unavoidable.
So there it was, the two-week-old frozen chicken, defrosting on the counter quietly, as I began looking for culinary inspiration.
My current mood is violent. I’ve just finished writing a blood-filled war scene scattered with body parts for my screenplay, a flashback sequence that’s vital for my film.
So it wasn’t surprising then that I wanted to put all the ingredients into a blender, including the garnish, and watch them … become a green paste. Whirr. Shred. Whirr. Shred.
I scoop out some for a taste. The war theme continues.
It’s got the bite of a bazooka.
Curry with a bite.
2 large onions; 9 big cloves of garlic; 2 green chillies; 12 curry leaves; one small bunch fresh coriander; 2 inch piece of ginger; 10 peppercorns; 500g chicken, cubed; 2 potatoes, cubed; 1 tomato, diced; salt to taste; 2 table spoons of oil; 1 teaspoon turmeric; 100 gm fresh coconut, grated; 500 ml water
Apply salt to the chicken and keep for 15 minutes.
Grind to a paste – onions, garlic, green chillies, curry leaves, coriander, ginger, and peppercorns.
In a pot, heat oil and fry the paste with the turmeric for 3 minutes. Add the chicken and sauté for 5 minutes. Add the tomatoes and potatoes and sauté for 2 minutes. Add the coconut and stir it in. Add water and bring to a boil. Simmer for 20 minutes.
Eat with chapattis or steamed rice.