Chicken Recipe # 17
Che liked tricks. One of his favourite was to give his regimens random numbers like 28, 29, 31, even when he had three, in total. Radio-interceptions and captured soldiers served to confuse the opposing forces, who would believe Che had far more soldiers in his possession than he really did.
This is recipe #17, ostensibly to make you believe that there are 16 more yummy versions that you have missed because you were not looking.
Made this yesterday evening for dinner. Decent. Kind of Thai , so I called it Bangkok chicken for want of a better name. My folks would prolly not get the Che thing. The whole shindig took about an hour, I wish I could marinate the meat for about an hour more. That would be nice.
Here is the recipe at the request of my sister-in-law.
Dear Didi,
This dish serves about 4 hungry people. Serve with flavourful jasmine/basmati rice.
About 800 gms of chicken, diced small. Marinate with 150g yogurt (curd), 3 tbsp of green chilly sauce, 1 tbsp garlic, 1/2 tbsp salt, 1 tbsp soy sauce.
Chop 2 large onions.
Preheat the cooking pan well. Pour 10 tbsp of sunflower oil. Heat the oil well and ensure the sides of the cooking vessel is well oiled. Brown the onion with 1 tbsp of garlic for 1 minute; keep stirring. Introduce the meat, keep stirring and cooking the meat with the flame on high. Cook till the water exuded from the chicken comes to a dry (takes about 15-20 mins).
Pour 200 ml of coconut milk and 1/2 cup water. Preferable to have the meat completely immersed. Bring to a boil and keep it that way for 2-3 minutes. Test out the chicken softness with a fork.
Pour 1 stick (about 3 inches of cinnamon) and 2 bay leaves. Simmer down, and cover the vessel with a lid. Cook for 12 minutes.
Serve hot with basmati rice.