Cilantro Chicken with Carrot Rice!




Fall allergies have left my sinuses flowing and head completely jammed. But thankfully my taste buds have been spared. I don't have the energy to cook elaborate meals but I still want a lip smacking meal. Last Sunday I just put together a quick lunch comprising of Cilantro chicken and Carrot rice. The flavors and colors of the meal lifted my spirits. Both recipes are easy with regular pantry staples.

Cilantro Chicken

Ingredients:
1 pound chicken, chopped into desired sizes
a bunch of spring onions
8-10 sprigs of cilantro, stems and leaves
2-3 green chilies
2-3 cloves of garlic
1/2 inch piece of ginger
1 bay leaf
3-4 cloves
5-6 peppercorns
2-3 cardamom pods
1 small stick of cinammon
1 tsp coriander pdr
1 tsp cumin pdr
1 tsp garam masala
1/4 cup yogurt
juice of one lime
1-2 tbsp. of oil
1 tsp of salt
1/2 tsp freshly ground black pepper

Directions:
Grind together cilantro, chilies, spring onions, garlic, ginger and lime juice to a fine paste.
Heat oil in a medium saucepan.
Temper with bay leaf, cloves, peppercorns, cardamoms and cinnamon.
Once a nice aroma emanates from the spices, add in the green ground paste.
Sauté the paste well for a few mins.
Throw in the chicken, coriander pdr, cumin pdr, salt and pepper.
Mix well to evenly coat the pieces with the paste and spices.
Cover and cook till the chicken is almost done.
Now add in the yogurt and garam masala pdr. Cook for 5 more mins.
Taste to balance the flavors.






Carrot Rice

Ingredients:
1-2 grated carrots
1/2 cup chopped onions
1 bay leaf
1 cup basmati rice, washed and dried for 15 mins
2 cups of water
salt
1-2 tbsp. of oil

Directions:
In a medium saucepan, heat up the oil.
Add in the bay leaf and chopped onions.
Sauté till the onions turn pink.
Stir in the grated carrots and salt.
Keep stirring till the carrots release their water and the whole mixture gets a lovely orange hue.
Add in the rice and mix well.
Add in the water and bring to a boil.
Cover with a lid and lower the temp and cook till the rice absorbs all the water and is done.
Open the lid to check and fluff up the rice with a fork.




Carrot rice is ready to be served with Cilantro chicken.











 

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon
Read more