Appetizer 1

Sukha Dahi Murg (Dry chicken cooked with curd, great as an appetiser or main course)

This recipe is from a Nita Mehta cook book - another favourite expert in the art of Indian cooking. At home, we usually tend to make her recipes for Sunday lunch.

Ingredients
1 chicken, approx. 800 grams- cut into pieces of your choice(You can also use boneless chicken)
2 capsicums- sliced thinly
2 cups skim milk curd (or any plain, unsweetened yogurt), preferably a day old
1 ½ tsp salt or to taste
1 ½ tsp black pepper, or to taste
1 small onion- grated or ground OR 2 tbsp onion paste
1 tbsp oil

Method
1. Beat curd well. Add salt, pepper, chicken and mix well. Marinate for 3-4 hours in the fridge.
2. Heat a non-stick pan. Add oil and heat. Add ground onion, cook till light brown.
3. Add chicken along with the marinade. Keep stirring till it boils.
4. Cover and lower heat. Cook till chicken turns tender, for about 7-8 minutes.
5. The curd being skim milk curd leaves a lot of water. When chicken becomes tender, increase the heat and when nearly dry, add capsicum. Do not overcook capsicum. Cook for 1-2 minutes and serve hot.

Serves 8 people, calories per serving- 149 (Sadly didnt have a photo of it)

Tomorrow, will post a recipe for Kheema (Minced mutton or chicken) toasties. In India, we usually eat Kheema (minced mutton dry curry) with paav (Indian baked bread) but this recipe's adapted for topping on toasted bread - to serve as an appetizer.