Wednesday, March 16, 2011

Did Someone Say Spring?

If you did, you spoke too soon. Just yesterday I went out to find myself being pelted by wee little hailstones. I haven't seen the sun in days, and today I'm back in sweaters and socks. *Sniffle* - hear that? That, dear readers, is the start of the flu. Dammit.

And it's DH's birthday week! I can't afford to be sick. There's a feast to be cooked, and presents to be bought. I need to kick this flu's ass, before it kicks mine. Stupid flu, trying to sabotage my plans - you're going down, ya hear!

I may be ostracized for saying this, but chicken soup just doesn't do it for me. Not even when I'm sick. Besides, who wants to do all that chopping of veggies and waiting for the soup to get done when one has a runny nose and watering eyes?! Not to mention a diabolical toddler who now thinks that rummaging through all my kitchen cabinets is the epitome of fun. So no wimpy chicken soup for moi. I've got a better solution *evil grin*.

Enter the dangerously delicious green chili.
Handle with care. She bites.

Here's a dish, inspired by recipe from my sister-in-law, that only requires the bare minimum of knife skills. Your trusty food processor does the brunt of the work. And in no time flat, you will have a bright, vibrant, succulent chicken dinner that will wake up all your flu-deadened senses.
Green Chili-Cilantro Chicken
Serves 4

Click here for printable recipe

1 - 1.5 lbs chicken (skinless, in pieces, bone-in or boneless)
3 tbsp oil
1 tsp grated ginger
1 tsp garlic paste
1 bunch cilantro, stems trimmed off
3 small, hot green chilies
2 tbsp grated coconut
1/2 tsp pepper (or more - I like lots in this dish)
1 tsp salt
1/2 cup coconut milk
1/2 cup plain yogurt
1/2 a lemon

1. Marinate the chicken pieces in the yogurt, ginger-garlic and salt for 30 mins.

2. In the meantime, grind up the cilantro, green chilies and grated coconut in the food processor.

3. Heat up the oil on medium-high and saute the chicken pieces till they are beautifully browned. Add in the green paste and stir to incorporate. Turn the heat down to low, and pour in the coconut milk. Cover and simmer this mixture for about 15 mins till the chicken is cooked through and the sauce is thick and creamy.
4. Pour in the juice of 1/2 a lemon, sprinkle in the pepper then stir. Taste for seasoning. You might need more salt, a bit more coconut milk if it looks too dry, or some lemon juice. Once the seasonings are where you want them to be, you are done!

Verdict: This is criminally good for something that's so easy to throw together. All you need is a bowl of steaming white rice to go with this, and some peace and quiet for you to savor each morsel. Hmm, so maybe there isn't much chance of the latter coming my way anytime soon, but I'll still enjoy this thoroughly, licking my fingers along the way. Just the smell makes me moan with pleasure, and the taste is enough for me to do a little happy dance - flu be damned!

No dull weather outside can withstand the power of this bright green chicken dinner!