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
-Zara

Recipe Log: Winter-Chicken Stew!

As the weather is changing, most of us are down with either flu or sinusitis. Yes, its that annoying time of the year when all we want to do is, stay at home with a cup of tea AND the Magical Elixir- chicken soup!

I wanted to make something different this time, more like a full meal , yet incorporating all those Immune- boosting ingredients of the traditional chicken soup. I ended up making Chicken Stew, which was full of flavor and kicked the congestion out of my sinuses!

Chicken Stew Recipe:

You Need:
800gm Chicken Drumsticks
2 tbsp Canola Oil
1 Red Onion, chopped
1tbsp freshly prepared Ginger Garlic Paste
2 cloves
1 green cardamom
1 shard of cinnamon
10-12- whole black pepper
1/2tsp turmeric powder
1 tsp coriander seeds
salt to taste
Sprigs of Fresh coriander leaves

Directions:

• Heat the oil in a large saucepan under medium heat.
• Saute the onion until soft and then add the Ginger Garlic paste
• Grind the cloves, cardomom, cinnamon, black pepper, coriander seeds in a mortar-pestle and add to the saucepan along with the turmeric powder and cook for 2 minutes.
• keep stirring so that the mixture doesnt stick to the bottom of the saucepan or add splash of water when necessary.
• Now, add the chicken and the salt and cook for 5 minutes on medium heat.
• Add 2-3 cups of water-(depending on the consistency you like)- and let the chicken cook on low heat for 20 minutes.
• Check the seasoning, garnish with fresh coriander leaves and serve with toasted brown bread!

Did You Know?

 -   Studies have found that hot chicken soup can improve the ability of nasal cilia, to protect the body from bacteria and viruses.
 - Ginger is packed with virus-fighting agents against cold and flu viruses. One such agent is gingerol which has been studied as a cough- suppressant. It helps in clearing congestion and clearing nasal passages.  Ginger is well known for its use in nausea, motion sickness, stomachache, diarrhea, cholera, rheumatism, and headache!
- Garlic has antimicrobial and immune-stimulating properties and may give you slight relief from congestion. Raw garlic works as  a powerful antibiotic that fights bacteria, viruses and parasites. Good for preventing heart disease and stroke, and it contains many preventive anticancer compounds and antioxidants.
 - Turmeric is a spice that contains Curcumin- anti-inflammatory agent.








Let me know if any of you guys have tried this recipe! Post your pictures on Insatgram and hashtag with #hzarswomen!

Until Next time, Take care ladies!
- Zara