Coffee & chicken Love

 

Na na, do not sneer at the mere mention of both the C's together. And in case if you still want to be a food snob, I can bet by the end of this post (If you have the patience to endure my long writing), you will turn into fan. If you are the kind of adventurous foodie, kind-a like me, well maybe, you are in for a treat (just saying). Trust me, I am in no mood to bluff after a long and tiring day at work. 

So, why coffee?? I ask why not coffee?

So we all are well versed with Pizza and pasta. Should be, because that is where our knowledge bout Italian cuisine begins and ends. Count me in that category as most of you are and there is absolutely no reason to feel embarrassed about it. Globalization is a boon, so Parmesan and the myriad of various pasta shapes have become our greatest savior, and Olive oil is now a family member. Olives are a favorite snack (only the good ones please), and homemade Lasagna graces our dinner table once a month. Correct me if I am wrong. But hey, there is much, much more to the world than we know...... No wonder Shundi-r raja pointed out in Ray classic " Jana-r kono sesh nai, jana-r chesta britha tai" ( translation: since there is no end to the pat of knowledge, the trouble one takes to know everything doesn't lead anywhere). Coffee chicken might come form the land of unknown, but not unloved for sure. Believe me it belongs to the land of handsome men, good wine and a gastronomic world, that reflects on the food and not the cook!

Someday i will visit this beautiful land. Italy.

But before that, let's take a small tour by just taking a few steps towards your refrigerator and then the kitchen.  As always here is am image of the ingredients and the recipe unfolds henceforth:

1. Clean a handful of coriander stems properly to get rid of all the dirt. In a mortar and pestle pound together the roots & stems of coriander + 3 fat cloves of garlic+ 1/2tsp coffee powder+ 1/2 tsp black peppercorn + salt, till mixed well and fairly smooth. Mix in 2tbsp of fresh lime juice . Keep aside. 

2. Peel and cube 200gm potatoes. Wash about 450gm chicken on the bone, cut in medium side pieces. thighs and wings preferably,  2nos. cured chorizo sausages to be cut in fat roundels. Chop  1 medium onion + 6 fat cloves of garlic, finely + grate 1" ginger. Chop up 7-8 fresh red chilies. Roughly chop up 1 medium sized tomato.

3. Heat a bottom heavy pan and pour in 2tbsp of vegetable oil. Place the chicken pieces in the pan and brown them on both sides. Here brown means a kiss of golden tinge and no burnt sienna please! Take them out and keep aside.

4. To the same pan add in 1tbsp more of oil. Add 1 dry red chili, broken+ chorizo roundels+ chopped onions. Fry them on medium low, till the oil oozes out of the chorizo, and onions get brownish on the edges. Time to add in chopped garlic + ginger + chopped chilies and give a good mix to combine all the aromatics.

5. Once the raw smell of aromatics have disappeared time to add in the chopped tomato. cover and cook till it disintegrates. Oil will appear on the sides of the pan, once this mush is ready.

6. Now is the time to add in the chicken pieces + potato cubes to the pan, and stir well to combine with all it's contents. We do this on medium high flame. And keep stirring for a few minutes till they have happily combined well. Oil will ooze out of the sides, at this stage add in 300 ml coconut milk to the pan, and give a good stir. Throw in 4-5 pitted black olives + 2 capfull of light soy sauce , and bring it to a boil. 

7. Add in the coffee mixture to the chicken, stir to mix, lower the flame and clamp on the lid. it will take 12-15mins, till the chicken is tender and the potatoes have turned soft.

8. Once it's done, adjust salt and add in about 1tsp sugar to balance it out. The gravy must have turned a shade of beautiful orangish yellow. We finish cooking with 1tbsp of unsalted butter to add to the creaminess. Sprinkle some chopped coriander leaves and it's ready to serve.

9. How to eat? I am happy to eat this spooned over some boiled rice noodles, or egg noodles. Glass noodles will also accompany well. But the best would be to me, steamed rice for the umami to work well.

You must be in love with the color of the gravy. Right? The same had happened to me. With every mouthful you are guaranteed to thank me, when pleasure is all that you will devour. One can ask, under which cuisine doe this appear: specially after the addition of soy sauce, when the post starts with the reference of Italian cuisine. You are correct. But mate, such categorization is good for grocery stores to make shopping a easier experience, but life doesn't need all these specifics. Well, you see it's no spreadsheet !

But yes, in case if you still wish to find a suitable heading for this recipe, please be my guest. With every post, I promise to deliver pleasure, and here it is. Puja special recipes are all about emotions. After all for many it is these 4 days that help them to feel their emptions and share it with their loved ones. Let me assure you, ladleful's of this for lunch or dinner, with carbs of choice, will be synonymous with dishing out ladleful of emotions, of love.

Oh yes, if you are still stuck at Ray, and Shundi-r raja, Google is always ready to help. Or write to me, I can also provide the required info. I promise!

Trust all you beautiful readers must have successfully kept the asura aka Covid at bay!