They hot! like it
In tomorrow’s episode of Foodshala, the chefs and contestant raise the temperature with these spicy and tangy recipes
Chatkara chicken and fresh summer salad (serves 4)
Prep time: 2 hours
Cooking time: 10 mins
For the chicken 2 boneless chicken breasts 1/4 tsp red chilli powder 1/4 tsp chaat masala 1 tsp rasam powder (available in Indian grocery stores) 1 green chilli, finely chopped 2-3 garlic cloves, minced a few sprigs of coriander leaves pinch sugar 1/2 lemon, juiced 50ml pineapple juice 2 tbsp oil salt For the orange dressing 1 tsp rice vinegar 200ml fresh orange juice 1 tsp finely chopped ginger 2 cloves 2.5cm cinnamon stick 2 tsp honey a few mint leaves, finely chopped 1 green chilli, finely chopped
salt For the salad, mix together 1 cup julienned red, yellow and green bell peppers 1/2 red apple, cut into strips 1/2 green apple, cut into strips 1/2 nectarine, cut into strips 1 kiwi (firm), cut into strips 1 small raw mango, grated 1/2 firm ripe mango, finely cubed 1/2 cup beansprouts (optional) Method:
1. Mix together all ingredients for chicken except oil. Refrigerate for at least 2 hours. 2. Cut chicken into long thin strips. Heat oil in a frying pan and sauté chicken over medium heat until tender. Set aside to cool. 3. To make dressing, heat 1/2 tsp rice vinegar in small pan. The moment it begins to bubble, remove from heat and allow to cool. Pour into a jar, add remaining ingredients, seal and shake well. Pour over salad 15 minutes before serving to ensure flavours are absorbed. 4. Serve chicken on top of salad.