Chicken stew with ginger – with leftovers

chicken stew
Recipe for chicken stew with ginger
I’m leaving for Bangalore in two days and it was time to empty out the perishables in the fridge. That included – marinated chicken, open pack of coconut milk, ginger and coriander leaves. I didn’t have enough ingredients for a curry, but I sure have enough for a stew.  This one turned out pretty good. Fragrant with ginger and turmeric and fresh with the coriander, this took me 10 mins to whip up at the end of the day for dinner.

chicken stew

Ingredients:

Boneless chicken – 1 breast cut into cubes

Coconut milk – 100 ml (I had half an open pack)

Turmeric powder – Almost 1 tsp

Ginger – 2 inch piece sliced

Paprika/chilli powder, salt, ginger garlic paste – 1 tsp each to marinate the chicken in

Coriander leaves – handful chopped

Olive oil – 1 tbsp

Optional – chopped vegetables like bell peppers, mushrooms, broccoli and the likes

Method:

Heat the oil in a pan and saute chicken in it for 3-4 minutes.

Add ginger and a splash of water (about half a glass) and let the chicken cook for another 3 minutes on low flame.

Add coconut milk, turmeric, any vegetables you have and salt.

Cook for another 2 minutes or till the chicken is done and tender. It shouldn’t take long since the pieces are small.

Take off heat and garnish with coriander leaves.

Note: You can add cumin seeds or any other spices you’d like while the chicken cooks.

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Chicken Salad with Caramelized Onions

My friend and colleague ordered a salad from Freshmenu recently. I, as always, took a bite. I loved it so much that I attempted to replicate it. Must say, not too shabby. Only downside is that this isn’t a quick fix salad. The chicken has to be cooked, onions have to be caramelized, and I have to be patient. Still, worth the wait.

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Ingredients:

Boneless chicken breast – 1, cut into slices

Chilli garlic paste – 1 tbsp OR 1 tsp garlic paste with 1 tsp chilli powder

Honey – 1 tsp

Onions – 1 medium, sliced

Bell peppers – 1

French beans – a handful cut in half

Lettuce – handful torn into bite size pieces

Olive oil – 1 tbsp

Sugar – a pinch

Salt – to taste

Method:

Marinate chicken in the chilli garlic paste for an hour or till you go on with prepping the rest of the salad.

Saute the onions in olive oil on a hot pan.

Sprinkle sugar and salt and let it caramelize.

Once the onions turn brown, take it off the heat and keep aside.

In the same pan toss the beans and sliced bell peppers to roast a little.

Saute for 5 minutes and take it off the pan.

Add another tbsp of olive oil to the pan and tip the chicken in and let it cook for 6-7 mins.

Arrange the lettuce, bell peppers and caramelized onions in a bowl and top with chicken.

Dressing:

To a 1/2 cup plain yoghurt, add finely chopped mint leaves, coriander and dill, along with chilli powder or paprika. I also added a dash of honey. Mix well and serve with salad.

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Chicken and Veggies in Coconut Broth

Anything to do with coconut comforts me. I know that doesn’t sound all that right, but still. Coconut chutney, coconut based curries, coconut oil massage – see where I’m going with this? And since I’m eating relatively healthy of late, I figured I need to find ways to make this process easier as well as delicious.

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Ingredients:

Boneless chicken cut into bite size pieces – 1 cup

Ginger-garlic paste – 1 tbsp

Red chilli paste or powder – 1 tsp

[Marinate chicken with above ingredients overnight]

Coconut milk – 1 tetra pack

Chicken bouillon cube – 1/2

Thai seasoning – 1 tsp (Optional)

Capsicum, carrots, beans, mushrooms – 1 cup cut into pieces

Sesame oil or regular oil – 1 tbsp

Salt to taste, or 2 tbsp of fish sauce

Method:

Heat oil and tip the marinated chicken in.

Stir around for 2-3 mins.

Add the vegetables and herbs.

Now add the coconut milk and half a cup of water.

Crush the bouillon cube in.

Let this cook on medium flame for about 7 – 8 mins.

Add fish sauce or salt.

Have a taste and add pepper or chilli powder if you want some heat. Else, just serve hot.

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Chicken and Mushroom Soup

PhotoGrid_1447603235910I’m back to Gurgaon after a week long Diwali break in Bangalore. Imagine the food that’s been consumed while I was there. I’ll put up another post about it. Anyway, since I’m back and it’s almost winter, almost, I wanted to get started with soups. I’m not a soup person by and large, but Thai flavours get me going. This time I did attempt one. I didn’t make a soup paste for this one since I didn’t have that kind of time on my hands. Therefore, this is very simple to make. Like my flatmate says, it went straight to his soul missing his stomach.

Ingredients:

3 pieces chicken on the bone (preferably leg and thigh pieces)

1 chicken bouillon cube

Handful of coriander stems (just twist the bottom part of the coriander bunch you have)

4 cloves garlic

1 inch ginger piece sliced

3 lemongrass crushed

1 tbsp grated galangal

2 large green chillies or 1 tsp red chilly paste

1 pok choy torn into pieces

1 cup sliced mushrooms

3 tbsp rice vinegar

1 tsp sugar

1 tbsp sesame oil

1 tsp olive oil

Fish sauce and soy sauce for seasoning

:

Cut out the chicken flesh from its bones and cut it into tiny pieces. Keep the bones aside.

Heat the oils and add ginger and garlic to it.

Add chicken bones and let it brown.

Add a litre of water and to it add – bouillon cube, coriander stems, lemon grass and garlic. If you want it spicy, add the chillies at this point.

Let this come to a boil, and then lower the flame to minimum. Let it simmer for 30 mins.

After 30 mins, scoop the bones and coriander stems out.

Add rest of the ingredients and let the chicken pieces cook.

Finish with a garnish of coriander leaves and spring onions.

Notes:

  • Don’t worry of you don’t have all the ingredients. Feel free to make it your own by adding or omitting anything you feel like
  • Add cooked noodles to this and you have a noodle soup

 

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Fish Salad with Straw Mushrooms and Snow Peas

There used to be something snobbish about people who ate salads. I’m saying ‘used to’, because now I also eat them without complaining that they don’t make me feel full. Having said that, I do prefer salads with meat/fish. That’s what fills me up!

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It was my birthday yesterday and I think I’ve had enough sugar to last me a month. And to top it all, a big juicy tenderloin burger. You know why the salad now, don’t you? Besides that, I found some really beautiful straw mushrooms and snow peas at a fancy supermarket here. Also, I didn’t use basa. I got myself some sole fish.

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Ingredients for marinade:

2 pieces boneless fish fillets (180 gms approximately)

1 tbsp mustard sauce

1 tsp olive oil

Salt to taste

Marinate fish in mentioned ingredients for a couple of hours or overnight.

Rest of the salad:

Pan fry the fish in 1 tbsp olive oil till brown and done. Keep aside.

In the same pan, toss the mushrooms in and saute for a couple of mins.

Now saute the snow peas as well for another 2 mins.

Assemble the salad with the fish, mushrooms and snow peas along with whatever greens you have with you. I had rocket, and then I tossed in some green apple slices and pomegranate seeds.

Dressing:

Mix together extra virgin olive oil, 1/4 cup orange juice, 1 tsp mustard sauce, 1 tsp dried herbs, 1 tsp chilli paste/powder, a dash of honey and a tsp of balsamic vinegar.

 

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Roast chicken with a Spicy Orange Vinaigrette

I’ve been looking for rocket leaves for a while now. They are my favourite in salads. And quite honestly, I didn’t want lettuce. There’s too much lettuce everywhere, in every salad. I finally found a bag of rocket leaves in my local grocery store. These fancy supermarkets are of no use sometimes, I tell you. Also, colleagues from Chile sent across all sorts of condiments and spices to a few colleagues here. I did what I could and managed to get some for myself. I’m using this particular kind where I could taste chilli and coriander distinctively. I used it in the vinaigrette with extra virgin olive oil and orange juice. Makes for a good Saturday meal. Not too heavy, and not too light. Just the right kind for a post lunch nap.

Recipe for one.

Ingredients:
1 chicken breast, sliced horizontally
1 tsp ginger garlic paste
1 tsp chilli powder or any other spicy condiment you can find (there are tons in the market)
1/4 orange juice
Salt to taste

Marinate chicken in mentioned ingredients for an hour or two.

Method:
1. In a large pan, heat some olive oil and place chicken breast pieces.
2. Let it cook for 3 – 4 mins on each side and take it off the heat.

Marinade:
Mix together
1 tbsp extra virgin olive oil
1 tsp spicy condiment powder/paste
1 tsp balsamic vinegar
3 tbsp orange juice

You can serve this with rocket leaves, sliced green apples, pomegranate leaves and sauted mushrooms like I did, or with mash potatoes or rice.

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Chickpeas and couscous salad

I absolutely love working with leftovers and giving them a makeover. I never throw away any leftovers from previous night’s dinner, lunch or any meal. It’s easy to work with them because they’re already cooked – all you need to do is assemble them well. This time I had couscous, chickpeas, flatmate’s tandoori chicken, grilled fish.

All I did was add olives, raw mango bits and mix it all up. Then I popped it into the microwave and then just drizzled lemon juice on top of it. There you go! Easy peasy salad that filled me right up. It was also a great pre workout meal.

chickpeas salad
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