Sunday, November 16, 2014

Recipe Log: Indo- Thai Chicken Sauté

Its almost lunchtime, I peek into the fridge, pull out some possible raw materials to make a last-minute-edible kitchen invention. I had no idea what I was going to make and how it was going to taste in the end. As I hurried, through the whole process of adding ingredients and spices to tasting it- I thought it is going to turn out fine, ONLY if I keep it simple. Keep it simple, ladies! Always! It's the rule of the kitchen.
I prefer to use chicken thighs/drumsticks for most of my cooking that involves a chicken broth/stock, simply because I do not like using those high-sodium chemical-tasting artificial chicken stock cubes. Also, chicken breasts dry out quickly, so I would not recommend using them for this recipe.
In the end, it turned out to be delicious. I decided to half-fry some eggs to go along with it (inspired by the Thai Nasi Goreng) and serve with Indian Flat bread/layered Chapati.

Step 1:
For Cooking the Chicken, You Will Need:
- 500gm Chicken Thighs
--2 tbsp olive oil
-4-5 baby potatoes
-5 garlic cloves, peeled and chopped
-1/2 tsp turmeric
-2 green cardamoms
-1 clove
-3 whole black pepper
-1 shard of cinnamon
-1/2tsp black pepper
-salt to taste
-1/4 cup of water

Add all the ingredients in a vessel, bring to a boil and then cook under low heat until the chicken is tender (about 20-30mins). Add splashes of water if necessary (if the chicken is drying out).
Check the seasoning of the broth and chicken. 
Shred the chicken from the bone. Peel the Baby Potatoes (optional). Filter the chicken broth and keep it aside for the next step.

Step 2:
For the Saute, You will Need:
-1 medium brown onion, diced into cubes
-1 green capsicum, diced
-1 spring onion, chopped
-4-5 Thai Red chillies, chopped
-2-3 garlic cloves split
-1-2tsp soya sauce
-1 tbsp olive oil or canola oil
-salt to taste
-1/4 tspblack pepper, freshly ground
- 1/2tsp Red chilli powder
-coriander leaves, finely chopped for garnishing

 In a wok, add the oil, onions, capsicum, garlic cloves, red chillies and soya sauce sauce and saute on medium heat. As soon as the onions are starting to soften, add the shredded chicken and the baby potatoes and mix well. Keep adding the chicken broth little by little until the desired consistency is achieved. I prefer the saute to be slightly on the dry side, so I use only 3-4tbsp of the chicken broth. Check the seasoning again and add the black pepper and the Red chilli powder (skip this step if you do not want it to be spicy!)

Garnish with coriander and serve with a fried egg and Thai Rice/brown bread/flat-bread! Enjoy!

Prep time: 5 mins
Cooking time: 30 mins
Serves 2 people

Until Next time,
Take Care Ladies


  1. looks super delicious! thank you for sharing!
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    a possible fantasy