Kevin's parents, Maureen and John, bought me an Indian recipes book. Its name is India with Passion (Modern Regional Home food). Thas was their Christmas present and I was very pleased of being given such a present. Also, Kevin (my guess of Secret Santa) bought a spices grinder which is extremely useful. I waited too long to use them for a good purpose: cooking, though that day came and Mercè and Laura had the chance to taste the delicious meal I am explaining you below:
3 serves:
4tbsp vegetable oil (I used sunflower oil)
4tbsp natural unsweetened yogurt
1,5tsp coarserly ground black pepper
2 garic cloves, crushed
1tsp peeled and finely grated root ginger
1tsp ground cumin
0,25tsp ground cinnamon
0,25tsp salt
1tsp lemon juice
500g (1lb 2oz) boneless and skinless chicken breast, cut into 4cm (2,6 inches) cubes
1 medium onion, finely chopped
0,5tsp turmeric
Preparation:
* In a bowl, mix together 1tbsp of he oil, the yogurt, black pepper, garlic, ginger, cumin, cinnamon, salt, and lemon juice. Add the chicken, cover and refrigerate for half an hour to marinate.
* Heat the remaining oil in a heavy-based pan. Add the onion and turmeric. Gently fry for 5 minutes to soften the onion. Add the chicken pieces with any marinade. Fry over a medium heat for 5 minutes until the chicken is golden brown all over, then add 100ml (3,5fl oz) boiling water and simmer for 10 minutes or until the chicken is thoroughly cooked.
* Add more water if you like more sauce.
* Top with a generous grinding of black pepper. Serve hot with basmati chawal, elemicha sadam or parottas, and thengai chatnil.
Enjoy yourself!
Guillem
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