Shrikhand and Chicken for Jane

Photo Source - Wiki

Asking me to make Indian food, is nothing out of the way. It happens all the time, I am more than happy to indulge. Jane is my new boss's wife, who has never visited India but loves India in a deep, to the roots wonderful kind of way. She senses the deep simplicity of India, unfortunately, however there are so many layers and versions to India. I understand and feel the warmth she percieves from India, but, have to temper this my telling her the India that features on the business week covers every week, well close enough is different.

Well, we asked them to join us at our house a couple of weekends back and among other things, I made an interestingly simple coconut chicken recipe and mango Shrikhand. The Shrikhand, was made from fresh mangoes, something that you can get pretty good ones this time of the year at our local Indian store.

By the way, one of the good things about making curry on a weeknight dinner, is that this can actually be made ahead of time, and the flavors actually improve.

Chicken Curry with Coconut and Curry Leaves

Serves 4-6

Ingredients

1/3 cup oil
A few cloves, cardamom, cinnamon
1 tsp turmeric
2-3 green chillies
1 onion finely chopped
1 tbsp fresh ginger, finely grated
1 whole chicken, skinned and cut into small pieces
2 tsp salt
1 tbsp freshly ground pepper
1 tbsp cumin-coriander powder
1 can coconut milk
1 sprig of curry leaves
2 tbsp finely chopped cilantro

Method of Preparation

1. Heat the oil and add the whole spices, onion and ginger.

2. Saute this briefly and add the chicken, salt, pepper, cumin-coriander.

3. Cook on high heat, stirring frequently, until the chicken is well browned and the oil begins to surface.

4. Add the coconut milk, curry leaves and 1 cup water and simmer for 20 minutes.

5. Garnish with cilantro and serve with rice.

Now, for an exceedingly simple, delicate dessert from Gujarat.

Shrikhand

Serves 6

Ingredients

1 carton whole milk yogurt

3-4 fresh mangoes

1/3 cup powdered almonds

1/2 cup powdered sugar

1 tsp crushed cardamoms

Method of Preparation

1. Hang the yougurt for 6-8 hours to drain the water, this should be a nice solid cheese-like mass.

2. In the meantime, peel and puree the mangoes.

3. Mix with all the ingredients and chill and serve.