More than the age factor it's the finance that influences people to follow healthy diet. There are people in the age group of, say 25-30, who are very cautious of eating healthy food, whereas there are also people above 50 years who are not at all concerned about cholesterol, overweight, and similar stuffs. The only thing they are concerned about food is the taste. Well, they have many other things to worry, and health is the least priority.
Some health conscious people believe that eating meat, that too occasionally, let’s say once a week is not that harmful. It actually depends how we consume the flesh. Deep fried stuffs are obviously not the preferred ones by such community. Actually, too much oil is not considered healthy. People try out many recipes where they use less oil. But it is widely believed that preparing chicken or other meat with less oil can not taste good. Well, I know a style of cooking where we can make yummy chicken without using a single drop of oil. Actually, the approach is perfect for preparing pork, but it’s a delight with chicken as well. Also, the porky affair is kind of controversial, better to stick to chicken.
Chef : Jahid Akhtar
Recipe Servings : 4
Recipe Cook Time : 10-15 minutes
Ingredients:
1/2 kg chicken
1 large onion
2 big potatoes
2 tomatoes
Some Garlic
Few pieces of Ginger
Chopped green chilies
Salt to taste
Chopped coriander for garnish
Method:
Prepare Ginger-Garlic-Green Chili paste.
Peel the ginger and garlic. Add them to grinder or blender together with the chopped green chilies. Grind it into a paste. When grinding process is almost done add water to it.
Put few pieces of chicken in a small pressure cooker and let it be there for a couple of minutes in very low heat. The chicken pieces are capable enough to produce some kind of oil by itself. Put the chopped onions and saute it till it turns slightly golden brown. Then put the chopped tomatoes and mix it well. Put the remaining chicken and potato pieces. Lets the stuffs burn in lower heat. Add salt to it, and not other spices. I prefer a small amount of cumin powder though. Mix it well. The recipe would already produce a thick gravy by now. Let it burn for a couple of more minutes in low heat. Once it becomes really dry, put the ginger-garlic-chili paste water in it. Mix it well. Close the pressure cooker lid. After 3 or 4 whistles, turn the gas off. Wait for sometime till the pressure cooker settles by itself. Open the lead and put chopped coriander for garnish. It’s done. Yummy, hot and spicy, oil-less thick chicken gravy is ready to serve. It is just heavenly with rice. Don’t feel embarrassed if you overeat extra amount of rice with this extremely appetizing recipe.
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