I had read this somewhere long back. The line stayed with me.
The little seed knew that for it to grow it had to be dropped in dirt and covered in darkness and struggle to reach the light.
So true, as we come to life, journey through life and make a life we struggle much to emerge somewhat evolved. It all started with the seed of being and then forming.
I love this recipe. It uses two kinds of seeds namely musk melon seeds and sesame seeds. I also use cashews. And therefore I bring to you my nutty seedy gravy of a little bird!
Chicken kurma, An inspired variation.
My food word for this recipe would be kingly.
When you go shopping look for:
Chicken on the bone
Ginger
Garlic
Lime
Red chilly powder
Turmeric powder
Salt
Yogurt
Sesame seeds
Musk melon seeds
Cashew nuts
Onion
Tomato
Mint leaves
Coriander leaves
Shahjeera
Cumin
Ghee
The recipe would be:
At first take a kilo of chicken on the bone, wash well and marinate with two tbsp ginger garlic paste, juice of one lime, salt to taste, half tsp turmeric powder and one tsp red chilly powder. Allow it to remain marinated for four hours.
When you get to the cook, take four tbsp yogurt, two heap tsp sesame seeds, two heap tsp magaz or musk melon seeds and one heap tbsp cashew nuts. Mix all in a blender jar. Blitz all to make a smooth paste.
Step next is that you chop two large onions and warm two tbsp oil in a wok. Add the onions till they turn pink and then add one chopped succulent tomato. Stir well for two min and pour in the yogurt paste. Keep your flame at medium heat and keep stirring. You will see the oil separating. At this step you add in the chicken with all its marinade and fold everything in gently and smoothly. In about three minutes, add one tsp ginger garlic paste, salt to season and one tsp red chilly powder. Stir well and lid the wok for a good six mins. In the seventh min please check if the chicken has cooked through using the kitchen needle piercing method. Keep the lid on if the chicken is not perfectly cooked.
Chop fresh mint leaves and coriander leaves and set aside. In a skillet pour in one tbsp ghee. When warm spoon in half tsp cumin seeds and half tsp shahjeera. When both sputter, throw in the leaves. In the next second slide in this garnish into the main wok keeping a bit for topping. Stir well.
Serve with whole wheat parathas.
