Dry Chicken with Coconut

The Oscars are just over and everyone is talking about the movies.  Of course there are an equal amount of people talking about the clothes the stars wore to the ceremony.  It is after all the most awaited event in Hollywood.  The Oscars to me is all about the glamour, the stars walking down the red carpet, the interviews, the anticipation, the speeches, the awards and then the aftershock – why did that movie win?  This time the movie that won the most Oscars was a black and white silent movie called “The Artist”.  With all the technology we have available at our disposal, why would a movie that takes us back decades should win?  Are we looking for something different?  Or is it just simplicity?  Or was the movie and acting really worth an Oscar?

I went back to Film history and began reading about the history of cinema.  Then I tried to create a timeline – see what history told us about cinema and motion pictures.  What I found out was quite eye-opening for me.  I saw that the early 19^th century to the end of the 20^th century the film industry underwent a lot of changes.  For example you had the invention of motion, introduction of sound, animated cartoons, new laws introduced regarding licensing, contracts and rating of cinema, introduction of 3D and so many other things.  After the 20^th century, film focused more on technology.  Most of the work had been done.  Did we reach saturation in our imagination and inventions that we had to go back in history and start all over again with a black & white silent motion picture?

Preparation Time:  30 minutes

Serves: 6

Ingredients:

1 big chicken

30 dried red chilies

3 tablespoons coriander seeds

2 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1 teaspoon peppercorn

1 tablespoon oil

20 flakes garlic

1 teaspoon turmeric powder

1 piece tamarind

1 ½ coconuts, grated

2 big onions, chopped

1 tablespoon butter

2 cups water

Salt to taste

For the seasoning:

2 teaspoons butter

1 onion, chopped

Method:

Fry the red chilies, coriander, ½ the cumin, fenugreek seeds and peppercorn in a little oil.  

Then grind them along with the turmeric, 8 flakes garlic and tamarind to a fine paste.  Remove this and keep aside.  

To the same stone, add the grated coconut, remaining garlic, cumin seeds and grind coarsely without water.  Keep aside.  

Clean and cut the chicken.  

In a vessel, add the ground spices, the onions, butter, chicken and salt to taste along with the water and boil till cooked.  

Add the coconut mixture now and keep it on a low flame till it becomes dry.  

In a separate vessel, heat the 2 tablespoons of butter for the seasoning and add the onion.  Fry till dark brown.  

Pour over the chicken curry, cover and remove from the fire.