Tuesday, December 21, 2010

Chicken Temperado

The festive season is coming up, but for some reason everyone around is either tensed or stressed.  I read some place that it is during this time that many go into depression and many stress out.   The reason I read was because for those who are alone this holiday time, they miss their families and hence go into depression.  For others it is the stress of meeting the family that puts them into tension.  For some others it is the sheer expenses related with this holiday time of the year that stresses them out.  Why is it that a joyous occasion should be the reason for so much sadness around?  

In our limited capacity, what can we do to share a bit of joy around?  I think I am going to sleep on this question tonight and see what I could do to make a few friends happy around this time...perhaps bake some cookies and cakes for my colleagues...maybe  walk up to my neighbours and offer some help they could use...maybe volunteer at some organization this season...or maybe just be happy myself and light up another's day with a smile.  There was a song by Red Grammer whose lyrics go something like this:  

I think you’re wonderful.
When somebody says that to me; I feel wonderful, as wonderful can be.
It makes me want to say, the same thing to somebody new.
And by the way I’ve been meaning to say; I think you’re wonderful too.

To hear the full song, you can hear it on this link in youtube:

Preparation Time: 30 minutes
Serves 4
Mixed Spices & Tamarind pulp


1 small chicken, cut into medium pieces
½ teaspoon turmeric powder
1” piece ginger
12 peppercorns
1 piece cinnamon
1 cardamom
Chicken & fried onions
1 teaspoon cumin seeds
6 flakes garlic
4 cloves
1 green chilli, chopped fine
Tamarind, lemon sized ball
1 tablespoon apple cider
Pinch of white sugar
1 big white onion, sliced
4 tablespoon sunflower oil
1 cup water
  1. Soak the tamarind in ½ cup of hot water and extract the pulp.  Keep aside.  
  2. Roast the cinnamon, cardamom, cumin seeds, peppercorns and cloves.  Grind to a paste.  
  3. Add the ginger, turmeric and garlic to the above and grind.  
  4. Heat oil in a pan and fry the onions till golden brown.  
  5. Add the ground spices and chilli and fry for 2 minutes.  
  6. Add chicken pieces and brown on all sides.  
  7. Now add ½ cup water and let it cook for 10 minutes with the lid on.  
  8. Add the tamarind pulp and continue cooking for another 15 minutes. with the lid on  
  9. Now add the cider, sugar and salt and cover for 5 more minutes and serve hot. 
Tip:  The spices for this dish can be prepared up to 3 days in advance and stored in the fridge.  So when ready to cook, all you need to do is start from step 4.

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