My blog is not just about my stories of India or the food that I cook; it is also about the emotions that I put into them. I am not a very methodical writer but like my food my writing thrives on spurts and bouts of inspiration.
The inspiration that I get from not just my memories related to what I am cooking but also the people associated with it. And the constant pressure to write something witty or engaging about a recipe I am posting can be exhausting. Especially on days when inspiration eludes you, and you feel at a loss for words.On days when your mind wanders off in directions other than the ones you want it to take, and the task at hand becomes a chore that you don’t mean to be bothered with.
So you see my blog is not just about food but also an extension of my faded fuzzy mind that is always working. Therefore today I will stick to the basics and just post a recipe for this “Chicken Sukha or Dry Chicken in Coconut Gravy”. The coconut in this recipe is not overwhelming and works beautifully with the chicken. A satisfying result for an unsatisfactory day.
Recipe: (Cooking time 1 hour)
½ kg Chicken cut into pieces with the bones
1 tsp Cumin seeds
Freshly chopped green Coriander
1 tbsp Vegetable Oil
Salt to taste
1 tsp Turmeric powder
1 tsp Red chilli powder
For the wet masala:
1 cup freshly grated Coconut
1 Onion roughly chopped
3 cloves of Garlic
1 tsp freshly chopped Ginger
1 green chilli finely chopped
1 tbsp Vegetable Oil
For the Day Masala:
3 – 4 Dry Red Chillies
3 Tsp Coriander seeds
1 tbsp Sesame Seeds
Dry roast all the ingredients from the Dry masala till you can smell the spices. Cool and grind to a powder and keep it aside.
Prepare the wet masala by heating Oil in a pan and adding the Green chilly, Garlic and Ginger. Add the Chopped Onions and stir till the Onion becomes translucent. Add the coconut and mix well and roast till the coconut starts to brown. Ensure that you regularly keep stirring as the Coconut can easily stick to the bottom of the pan. Cool and add ½ cup of Water and grind it to a fine paste. The wet masala can easily be prepared in advance and freezes well.
Heat the remaining oil in the same pan and the Cumin seeds and the wet masala. Be careful as the masala will splatter. Cover the pan and let the masala cook on a slow flame till the oil starts separating from the sides of the pan. Again ensure you stir the masala occasionally else it will burn.
Add the Chicken, Salt, Red Chilli powder and Turmeric Powder and mix well. Cook for a few minutes and add ½ cup of water if needed. Typically this is a dry Curry so avoid adding any water. Cover and cook till the Chicken is done.
Sprinkle some freshly Chopped Coriander and sprinkle some Lemon Juice at the time of service.