All I could think of today was Chicken 65, a spicy chicken dish from India.
It could be because it was Monday or it could be because of the lack of water all day. A water line broke in our office area. It was promptly fixed and we were told that even though the water was brown in color it was safe to drink. Really??? Brown water, anyone!? So me, a big believer in 10 glasses of water a day, was left with none today.
I was sitting in a meeting and my thoughts were constantly drifting off to the afore-mentioned dish. Random thoughts like “Wonder how many people are eating chicken 65 at this very moment!?”, “Why is it called Chicken 65?” kept me occupied.
While I still have no clue why it is called Chicken 65, I do however know that I do not like the corn flour that they add to that dish or any dish in general, at least not today. Actually, I have nothing against corn flour but I cannot consume it in any form today. Please don’t make me! What can I say? I blame it on today being Monday or the lack of water.
So with a few modifications, I made Chicken 65 (usually an appetizer) as a dish with gravy for dinner tonight. The sweet and spicy flavors of this dish come together so well, it is hard to tell where the sweetness ends and the spice begins. SO SO good! A big hit with the family.
And yes, I did drink 10 glasses of water this evening after I got home. And also, yes, it is going to be a rough night due to the numerous bathroom breaks.
Sweet And Spicy Chicken
*Serves 4-6 hungry people
**For the sauce:
1/4 cup soy sauce
2 serrano peppers – finely chopped
2 tbsp fresh ginger – finely chopped
1 tbsp sugar
1/2 tbsp Sriracha chili sauce
2 tbsp lemon juice
**For the gravy:
2 packed cups of finely diced onion
1 16 oz can of stewed tomatoes
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp garam masala powder
1/2 tsp salt
4 tbsp olive oil
4 cups of cooked shredded chicken (I shredded a rotisserie chicken)
1. Thoroughly mix the sauce ingredients till the sugar dissolves. Set aside.
2. Heat a large saute pan on high. Once it is hot add the oil. Once the oil is hot, add the onion. Cook the onion, stirring constantly, till the onion is transparent.
3. Add the cumin, turmeric and garam masala powder. Cook for 30 seconds.
4. Add the sauce made above.
5. Cook for the 3-4 minutes on high, till the sauce reduces a little and get bubbly.
5. Reduce the heat to medium. Add the can of stewed tomatoes. Crush the tomatoes with the back side of a spoon or chop the tomatoes before adding.
6. Add the chicken and salt. Mix well. Cook on medium for 5 minutes. Cover and cook for 15-20 minutes on simmer.
7. Serve with rice or roti.
Please let me know what you thought of the dish if you do try it.
Till next time,