There has been a wonderful flurry of activity behind the scenes on my blog in the last 48 hours. My phone began to ping – indicating a new ‘follower’ and ‘buzz’ when a new like happened. They were happening more regularly than usual to the extent I began to wonder what on earth was going on. After a little digging around I realised that my blog had been selected as one of the ‘Editors’ Picks’ – The best of WordPress, selected by Editors at Automatic. I am beyond ecstatic as I have watched in awe over the years at the fascinating, motivating and uplifting blogs that are selected across a wide selection of genres.
So welcome to all the new followers of my blog. I hope you get the chance to have a good virtual wander around. I have so many recipes in my ‘recipe library’ that I hope to appeal to a wide audience. The common thread with all of them is that they will have herbs or spices working their magic within them. I am passionate about them and adore dishes from across the globe. When I come across a new ingredient I am the first to give it a whirl and see for myself if it is something that I can incorporate in my cooking going forward. In the last year I tried (and loved) kokum, (or as one sweet reader corrected me kodampuli) – see here which has a tangy, distinct flavour, as well as sea urchin which I have been meaning to try for years – it was as delicious as I had envisaged.
To get you started how about having a look and trying one of my Sunday go-to dishes Bengali red split lentil dal or perhaps you are more of a meat eater then try one of my fav Mexican dishes – Mexican chilli beef with butternut squash. Keeping on the theme of butternut squash how about this vegetarian curry using the squash as the star ingredient – butternut squash, lemongrass, coconut and spinach curry . If you have more of a sweet tooth then this one is rather good and even made it’s way into the Telegraph newspaper in the UK – chocolate, chilli and cinnamon fondants with cardamom chantilly cream. If you can’t find what you are looking for just send me an email or leave a comment and I will try and point you in the right direction or will come up with a recipe for you in a future post.
Today however I wanted to share a south Indian chicken recipe with you that actually originates from Chettinadu. As Bengal is famous for cooking with mustard, so Chettinadu is renown for using black pepper to heat their dishes. This dish is one with great heat and packs a punch. If you are feeling a bit low with a cold then I can assure you this dish will more than perk you up again. You need to make your own masala, which takes minutes, and is so worth it, and then the actually cooking of the dish is completed within 40-45 minutes max. I have another Chettinadu dish on my blog (which requires more ingredients than this dish), which you may also want to check out if this recipe turns out to be a hit for you. Let me know how you get on in the comments box below.
Black Pepper and Aniseed Chicken
2 tbsp oil
1 cinnamon stick
3 green cardamom pods, opened
2 white onions, roughly chopped
3 tsp garlic-ginger paste
2 fresh tomatoes, chopped
1kg chicken pieces on the bone (I find skinless thigh works well)
2 tsp aniseed *
2 tsp cumin seeds
3 tsp black peppercorns
2 tsp coriander seeds
3 dried Kashmiri chillies
*if you don’t have aniseed you can use fennel seeds instead
- First heat a frying pan. When it is hot add the masala ingredients and move them around the pan for about 30 seconds to release their aromas. Place to one side then grind to a powder – I like to use my Krups one.
- In a different deep pan add the oil and when it is hot add cinnamon stick and cardamom pods followed by the onion and keep on a medium to low heat to allow the onion to bronze which will take around 8-10 minutes.
- Once the onion has bronzed sufficiently add the garlic-ginger paste and move around the pan for a couple of minutes before adding all of the ground masala.
- Add the chopped tomatoes and simmer gently to allow them to soften.
- Add the chicken pieces and coat in the sauce. Add 100ml of water and place a lid on the pan. Keep on a low heat and simmer for 40 minutes. You will need to add a further 100ml whilst cooking to give it more of a sauce (if you prefer it drier then omit this part). In the final 10 minutes remove the lid and allow the sauce to thicken.
- Serve alongside rice or perhaps some Indian flat bread.