Peter Ustinov
The North Indian summer is always unbearably hot, & is meant to last a month or so. That is how we are programmed to survive here, because come July, we welcome the rains with open arms & hearts! This year has been different. It’s almost August & zilch; the rains didn’t come. We’ve seen the monsoons fail…
Days like these call for light fare on the table, which is what I attempted to do today. I had chicken & I wanted to make curry. Hot weather calls for light curry. Light curry, full of summer flavour … mint, coriander, lime! Lots of mint because my mint patch is overflowing…
“Mama, the chicken’s yummy! It’s really very nice & tangy. “
“What recipe?” (I think this generation learns young! I don’t recall ever using the word recipe till I was 16)
“None…made it from my mind as I pottered around… “
“What’s the name? Which book?”
“I said no book. It’s my own.” (Very unbelieving…)
“What’s it’s called? “
(Um mm quick thinking) – “Indian Summer Chicken Curry”…(which is how it got it’s name!)
“It’s YUM!!”(Phew…talk about getting interrogated!)
Ingredients:
750gms chicken on the bone
5-6 cloves of garlic; minced
Juice of 1-2 limes (about 2-3 tbsps)
1/4 – 1/2 tcp red chili flakes
Salt to taste
1/2 cup chopped onions (about 1-2 small onions)
1 cup of yogurt
Generous handful of mint leaves
Handful of coriander leaves
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Whisk the lime juice , garlic, red chili & salt together. Marinate the chicken in this for at least 30-45 minutes.
- Blend the yogurt with the mint & coriander
- Heat oil in a wok & fry the chopped onions till golden brown. Turn the chicken into it & stir fry on full heat till light golden. This seals the juices in.
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Add the blended yogurt. Stir well, allow to cook on high heat, uncovered, until the sauce thickens. Stir minimally to ensure that the chicken doesn’t debone. Adjust seasoning if required, add 1-2 slit green chilies & simmer covered for another 5-7 minutes for flavours to mingle.
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Serve with flat bread or rice. I served it with wholewheat risen flatbread. A simple recipe I’ve made. Knead 1 1/2 cups ot wholewheat flour with 15gms of fresh yeast (dissolved in water) + 1 tbsp oil + 1 tsp salt. Knead well to a smooth dough. Leave to rise in an oiled bowl for an hour until doubled in volume. (I intend to add some mined garlic next time)
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Note: The curry tends to thicken as it sits. We like it thick. Add a little milk & simmer to thin it out if you like.
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