Chicken with Black Pepper and Cream

Chicken with Black Pepper and Cream

The two most important things that inspire me to cook are the memories of my childhood, especially with my ma and dida and also that sudden intuitive attraction I feel towards a particular recipe. Each of these triggers work differently. The memories are calm, stable and continues. I know it is there deep inside, offering me companionship and guidance of those who are not with me in this physical world anymore.

The later one is quite different, in fact the opposite. It is unanticipated: where and when it will happen, I do not know. It could be a taste of a dish in a friend’s home, a swift whiff of a scent that leads to a creation or just a conversation. About food of course. Once I get that “tease” inside me, I cannot rest. The stimulation progresses every moment and I need to make it happen. To venture out, evaluate and give it at least one try. It is not always perfect or even right. It might turn out very different than the expectations I had set for myself. Sometimes I like it, sometimes I do not. But I am unable to ease up unless I have attempted it at least once.

Ingredients

  • 3/4 lbs skinless chicken breast/tenderloins (cut into 1.5 inch cuts)*
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt
  • 1.5 teaspoon ginger paste
  • 1 + 1.5 tablespoon ghee or oil
  • 1/2 teaspoon fenugreek seeds/methi
  • 3/4 tablespoon finely chopped garlic
  • 3/4 tablespoon julienned ginger (divide in half)
  • packed one cup onion sliced in thin half moons
  • 1-2 fresh green chilli pepper, slit
  • 1/2 teaspoon sugar
  • 235 ml heavy whipping cream/double cream
  • 1 cup whole milk
  • about 30 turns of fresh ground black pepper (adjust amount to taste and how much heat you can take)
  • salt to taste
  • fresh coriander/cilantro for garnish
Read the whole recipe on eCurry