The Year 2020 hasnt been anything but intimidating. I would like to start by saying “Hang in there, you are stronger than you think!” This year has changed how we look at things, people, the way we work and for many of us has even surprised how much we could do without much of the luxuries. I’d like to think of this as a wakeup call to the busy lives we have been living and has literally “brought us back home” to things that matter most. Although we did not go into a complete lockdown, I for one has learnt to slow down a bit and am sure the environment thanks us for the reduction in the carbon footprint during this time. I do hope we see that there’s always something to be thankful for out of this – the jobs we are still keeping, the food at our tables, a roof over our heads and theres no better time to reach out and help those in need. A word of concern and care would mean a lot to many especially our aging parents or a friend at a distant city. I for one try and wave at our train and tram drivers after I hop off – am sure they understand at least someone thanks and appreciates them for their services they are provide now, and always. If you haven’t appreciated your colleague or a friend, I’d say you do it. A compliment or a greeting should suffice, can cheer them up and who knows can last the day.

Talking of time spent at homes, a lot of us are donning that Chef hat, juggling work, household chores. Well, a lot of us have been quite adventurous trying newer recipes esp with the restaurants being closed . Many of us have learnt to cook with what we have in our hands during the lockdown season spanning months. That said, this recipe is a quick one, less ingredients and easy too. Some ingredients pair and compliment each other so well like the Pepper and lemon used in this recipe and that garnish of coriander elevates it . Remember Lemon, Coriander, Pepper and Chicken = Yummo! The only time you’ll be hovering the stove is when you’re sauteing the onions. The rest is easy. This goes well with Dal rice, Rasam and Lemon Rice

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Recipe : 

Chicken : About 750 gms, bone in, skinless

Ginger Garlic Paste – 2tsp

Green Chillies -2-3, slit or whole

Lemon: Juice of 1/2 lemon

Onion : 2 Medium, thinly sliced

Sugar – 1/2 tsp

Oil – Coconut Oil 2 Tbsp

To Dry Roast and Grind:

Coriander Seeds – 2 Tbsp

Pepper – 2 Tbsp

Cumin : 2 Tsp

To Garnish

Finely chopped coriander and Curry Leaves

Method:

Marinate the Chicken with the lemon juice and 1/2 tsp turmeric for at least 30 minutes

Dry roast the coriander seeds, pepper and Cumin and set aside to cool

In a wide pan add the oil, add the onions, saute till it turns soft then add the Green Chillies and Ginger Garlic paste. Saute till the onions become slightly brown.

Turn up the heat and add the Marinated Chicken and salt and saute well to lock in the juices of the chicken

After about 5 minutes, Add Salt to taste and lower the heat . Cover the pan for about 15- 20 minutes

Powder the roasted spices and add then and give it a good stir to coat the chicken

Leave the pan open so that water evaporates

Add the curry leaves followed by the Coriander leaves

Toss until mixed well

Serve hot.