Between my last post in March 10 and today, it seems like we are in a whole different world! Social connect, essentials, entertainment – everything that defines life has taken on a different meaning. We are in a world that needs, more than ever before, for us to be empathetic, generous, nourished and positive. Using food judiciously and frugally will be key need of the hour, so that everyone gets their fair share.
I have decided to begin in ForkTales a series on Frugal Kitchen. Food that needs minimal ingredients. Uses fewer utensils. Yet is delicious and nutritious.
Since food is also key to building and gluing community bonds, I request you to share your recipes for the ‘Frugal Kitchen’ too. Just inbox me, and I will post them on ForkTales, on your behalf, with credit to you.
Be safe. Be healthy. Be sustained.
Coriander Chicken Stew
Serves 2
Chicken : 4 pieces from legs/thighs; Carrots: 4-6 pieces of 1 inch roundels; Potatoes: 1 medium, cut into six cubes; Coriander stalks: 1 tbsp, finely chopped; Onion: 1 small, sliced; Garlic: 4 cloves, whole; Freshly cracked pepper: 1/2 tsp; Olive oil:1 tsp; Salt to taste; Paprika: 1/2 tsp (optional)
1. Wash and drain chicken.
2. Heat oil in a pressure cooker. Add the garlic cloves and saute till light golden.
3. Add all the ingredients. Saute over medium heat for 5-6 minutes.
4. Add two cups of water. Close the lid and bring the pressure cooker to 3-4 whistles over medium-low heat.
5. Turn off the heat and let the pressure release itself.
6. Serve hot with rice or bread.
