Ginger and Lemon Chicken

I didn’t know if I should have cooked these whole chicken legs Indian or random way. Of course, I went the random way. All I wanted was a nicely charred chicken with a sweet and sour sauce.

Ingredients for marinade:
Whole chicken legs – 2
Ginger paste – 2 tsp
Garlic paste – 1 tsp
Lemon juice – 2 tbsp
Brown sugar – 1 tsp
Salt

Marinate chicken in above ingredients for a few hours or even better, overnight.

Other ingredients:
Sesame oil – 2 tbsp

Method:
1. Heat the sesame oil and place the chicken legs for them to get a nice char.
2. Flip them over after 7 – 8 mins and cook for another 7 – 8 mins or till done.
3. Remove and place over paper towels.

Ingredients for sauce:
Soy sauce – 1 tsp
Fish sauce – 2 tsp
Green chilli paste – 1 tbsp
Leftover chicken marinade
Chicken bouillon cube – 1 (optional)
Basil leaves – a few

Method:
1. After removing the cooked chicken, in the same pan, tip in the leftover marinade with half a cup of water and let it come to a boil.
2. Add the bouillon cube, fish sauce and green chilli sauce along with the basil.
3. Simmer for 3 – 4 mins and take off heat.

Serve the chicken and the sauce with a side of vegetables or plain cooked rice like the way I did.

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Hot and Sweet Stir Fry

Chicken and Mushroom

Stir frys are the best. By best I mean easiest to cook. Here’s one of my good ones. And by good one I mean, better tasting and better looking.

Ingredients:
Boneless chicken – 500 gms
Button mushrooms – 1 packet
Capsicum – 1
Onion – 1 large sliced
Ginger garlic paste – 1 tsp
Spring onion – Chopped handful
Sesame oil – 2 tbsp
Fish sauce – 2 tbsp
Soy sauce – 1 tbsp
Green chilli sauce – 2 tbsp
Honey – 2 tbsp

Method:
1. Heat oil.
2. Add onions along with the ginger garlic paste and green chilli sauce.
3. Saute till onions are translucent.
4. Tip the chicken in and add the soy sauce.
5. Let it cook for 5 mins on medium heat.
6. Add the sliced mushrooms.
7. Let it cook further for another 5 mins.
8. Add the diced capsicum, fish sauce and let it all simmer for 2-3 mins.
9. Tip in the honey, mix well and garnish with chopped spring onions.

Serve with steamed rice.

You could play around with the dish by adding all kinds of vegetables – baby corn, broccoli, and the likes.

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Thai Red Curry

It’s taken 3 years to resurrect our blog. We have been busy helping food lovers across the world to get closer to their favourite restaurant.

In a nutshell, we moved base to Gurgaon from Bangalore. We are with Zomato. We are still cooking – in different kitchens.

Thai Red Curry.

No readymade pastes from the supermarket anymore. What I did though, was take a look at the ingredients at the back of the readymade curry paste packet. I tried my best to come close to what the paste should be like. As it turns out, I did. One whiff of it and your lungs will be filled will the aroma of lemongrass and galangal. Although, the heat from the chillies will make you curse me to an early death. I’ll live with that.

Ingredients for paste:
Long red dried chillies – 12
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Garlic – 4 cloves
Galangal (grated) or ginger – 1 inch
Lemon/lime leaves – 6-7
Lemongrass – 1 chopped

Other ingredients:
Chicken – 500 gms boneless
Sesame oil – 2 tbsp
Fish sauce – 5 tbsp
Basil leaves – 5-6
Coconut milk – 400 ml (2 packets)

Method:
1. Saute the dried chillies in 1 tbsp sesame oil for a minute or till the chillies swell a little.
2. Now grind all the ingredients mentioned for paste along with the chillies and half a cup of water.
3. Heat rest of the sesame oil and cook the paste in it till the paste darkens in colour.
4. Add chicken, basil leaves and a tsp of salt.
5. Let the chicken cook in the paste – 10 mins approximately.
6. Add the coconut milk and let it come to a boil.
7. Add fish sauce and simmer for 2-3 minutes.

Serve with steamed/jasmine rice.

PS: This is my version of the curry. It’s easy. But make sure there’s enough ventilation in the kitchen because, red chilli paste cooking in oil. Get it? Okay.

– Pallavi

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