Back After Another Break.
Is anybody reading this post? Is anybody following my blog? If not, I will not blame anyone for giving up on me. These long breaks are bound to irritate the readers. I am very, very sorry. I guess I can be forgiven as I have some health problems which, well ……. Instead of going into the details of my chronic health problems, I would like to share with you something that I put to together even as I was coming to terms with my health problems.
I had some pieces of boneless boiled chicken in my freezer; I had often noticed that my mum while boiling chicken also threw some whole black pepper corns for some added flavour , I had also done the same. Seeing this boiled chicken I recalled that mum had once made something with boiled chicken, tomatoes and green bell pepper (see picture below) which was quite tasty.
I have made something similar but instead of chopping the tomatoes I pureed them. Without wasting much time I will go on to the recipe. Unfortunately my measurements are not precise for I have no idea how much the boneless pieces of chicken weighed. I guess you can adjust the measurements.
- 100-150 grams (approx.) boneless, boiled chicken
- One and a half tomatoes - pureed
- One onion
- One green bell pepper (green capsicum). This is optional
- A teaspoon (approx) ginger paste
- Half teaspoon garlic paste
- A quarter teaspoon turmeric powder
- Kashmiri red chilli powder to taste
- About a teaspoon of coriander and cumin mix powder
- Salt to taste
Before I go on to the method I would like to caution you that all the measurements given above are approximate.
- Boil the boneless pieces of chicken with whole black peppercorns and do not discard the stock.
- Chop the onion preferably into slivers.
- Chop the bell pepper. I did not use bell pepper but in this particular dish I would prefer to chop it lengthwise.
- Heat some oil in a vessel of your choice and fry the chopped onion till the pieces are golden brown.
- Add ginger paste, garlic paste, turmeric powder, red chilli powder, coriander and cumin mix powder. Fry the spices well.
- Add the chicken pieces along with the stock. Add salt to taste and bring to a boil.
- Add the tomato puree.
- Cover and cook for a while.
- My mum taught me to add the bell pepper a few minutes before switching off the flame, for bell peppers tend to soften very quickly.
- Add a dash of sugar to balance the flavours and offset the sourness of the tomato puree.
Serve hot and enjoy.