Food TalK
Quick curry

Pushpesh Pant talks about novel ways of enjoying the chicken dinner

THE bird flu scare has turned most deshi diners off the tangdi and the tikka and it seems it will be some time before the squeamish return to their favourite chicks. Experts—both in poultry and medicine—have reassured us that a well-cooked chicken can only do you good. So, here we go again discovering novel ways of enjoying the chicken dinner! Erring on the side of abundant caution, we are staying away for a while from the marinated tandoori stuff and have decided to revisit the curried delicacies.

On a recent visit to King’s Sanctuary, a delightful resort nestling on the fringe of the picturesque Nagarhole forest in Karnataka, we had the occasion to sample a combo dish that paired idlis with flavourful chicken curry. We must confess that we were totally bowled over. Idalis are an ancient vegetarian classic—seductively spongy, melt in the mouth, lighter than air, easy to digest steamed dainties that are staple fare for breakfast and tiffin. Served with strong filter kaphi they are bliss on earth.

The stuffed Kanjivaram variety offers spicy tid-bits but maintains vegetarian virtue. Usually one encounters these with faithful companions, coconut and tomato chutney, gunpowder podi and good old sambar. We have witnessed genuine southies relishing these with mixed fruit jam but these have been rare birds indeed—looked down upon as deviants by the orthodox gentle folk.

Imagine our surprise when Uma, our gracious host, treated us to this house recipe—an absolute winner. Proximity with meat-loving Coorga and Kerala seems to have influenced this dish. We were told that the real magic is wrought by (swa) deshi chicken! You can enjoy this recipe sans hassles by making idlis from the convenient packets available everywhere nowadays. Idlis can be prepared beforehand, bought from the neighboring Madrasi eatery and this can serve as a nourishing, well-balanced, one-dish meal when you are feeling lazy. Do we have to add that you can enjoy this unusual, easy-to-prepare curry with rice or roti as well.

KODI WITH IDLI (Chicken with idli) Preparation time: 45 minutes Cooking time: 30 minutes Serves 4-6 Ingredients Chicken (deshi medium-sized, cut into pieces) one Curry leaves (optional) 10-15 Onions (finely sliced) three Coconut (grated) 1 cup Red chillies 4-6 Coriander seeds 1 tbsp Fenugreek 1 tsp Cumin seeds 1 tsp Garlic paste 1 tsp Peppercorns four Turmeric powder 1tsp Onions (sliced) three Oil 1cup Salt to taste Method Heat oil in a pan and fry half the curry leaves and half the sliced onions and reserve for garnish. Grind other ingredients to a paste and fry this paste in the same oil till golden brown, add remaining sliced onions and curry leaves and cook for about two more minutes. Now add chicken with salt and fry till well browned. Then add about three cups of water and cook, on medium heat, till chicken is cooked. Garnish with fried curry leaves and onions. Follow instructions on the packet to make idalis and when ready place two or three idalis on a plate. Pour the gravy over these and ‘top’ with chicken pieces. Serve hot.

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