After 3 years of discussing and eating food non-stop, Soo and I finally decided to start our blogging endeavor with a recipe that is one of our own. Our reunion back at Dickinson, after being abroad, of course was one solely of food, (one cannot expect anything less of foodies)! What did we talk about of our time abroad? The great variety of flavors, spices and types of food we experienced in China and France, and I suppose a minute of conversation was dedicated to classes.
If anyone knows Soo, they would know that her life revolves around the time of day when meals are prepared, her Snapchats, and Instagram photos reveal the exquisite dishes that she eats daily. Thus, I found it fitting to cook for my baby. She came in expecting nothing, but finished by expressing “Oh, I didn’t know you could cook”, in the shocked and confused voice she normally has.
I never think of a recipe before I cook, I just buy and find ingredients and spices that I like, and mix them together according to how I feel, that is the fun and adventurous part of food! So here is the kind of recipe I made up:
- Boneless chicken breast
- Brown rice
- Frozen green beans
- Shan chicken masala
- Shan Bombay Biryani
- Lemon juice
- Garlic chopped or paste
- Pepper and lemon Pepper
- Cilantro for garnish
Cut chicken breast into small pieces and marinade with salt, pepper, garlic, lemon juice and yogurt to taste. Add one part chicken masala to two parts Bombay biryani (these can be found at any Indian grocery store). Add more yogurt if the marinade is too spicy, but we can never get too spicy! Let the chicken marinate for a couple of hours. Boil around one third cup of rice per person. Heat up a large frying pan with a tablespoon of olive oil, and add the chicken. Cook and stir chicken for around 2-3 minutes, add water, then reduce heat and add lid to the frying pan. Let the chicken simmer for around 10 minutes until around 70% of the water has evaporated. In the same frying pan, heat up frozen green beans with salt and pepper. Mix rice, green beans and chicken together, and add cilantro. Put a little yogurt in a bowl with a few sprinkles of lemon pepper (makes a lifetime of a difference). Add arugula and chopped carrots on the side.
There you have it, when you are done you will have made Fattu’s chicken – a melange of Indian and American flavors, made just for Soo 🙂
PS: Quantities are up to you, depending on how much chicken you want and how much spice you like! For us Asians, the more spice the better!