This recipe for Shredded Chicken with Cilantro and Lime, tossed up with late season tomatoes and green bell peppers, potatoes and stuff was pure and spontaneous inspiration. It is a version of the recipe called Chicken Jhal Ferazi, also know as Chicken Karai. The word karai means wok, which is the Indian version of a skillet, thereby suggesting a single skillet meal. I have a version using hard boiled eggs, in my Bengali cookbook. Chances are that they were created in the Anglo Indian kitchen to use up leftover roasted meats, and, yes would work very well with shredded rotisserie chicken. My version used leftover shredded chicken that I had slow cooked and poached and I tossed it together with potatoes and carrots for good measure. Here is my slow cooked chicken recipe, which I use a lot this time of the year to put together quesadillas, sandwiches and any variation of assorted light meals.
It worked to get the protein component together for our Sunday family dinner, with some added color and nutrition. This Sunday dinner thing is new for our family. We really do not get much time to eat together as a family, during the week, with all our varied timings that life imposes upon us. Also, it is very important for me to watch what the kids eat and also unwind with Anshul as we eat, OK, sometime maybe just unwind, but it often has made sense to let them eat separately from us.
So, we have decided to make it a point to do this on Sundays. The kids are finally at an age, where they can enjoy a lot of the flavors we eat, sans the heat of course. They inspire so much, food, thoughts and memories. I have not been to pleased this weekend, since at work we seem to have traded Columbus day for a Jewish Holiday, clearing without any real votes from me. Although, lets face it, I enjoyed the four day Rosh Hashanah weekend as well, so I should not really complain.
It is generally a very busy time of the year and not really conducive to working at home, so I do have to get in to work tomorrow. I will enjoy the quieter train and the hazy misty fall colors on the drive in.
I shall be heading to Kolkata, for a week to close out the year of mourning for Dad, with the rest of the family. Well, my mother and brother, at least. This family stays here. I have promised myself, that I shall capture a lot of sights and sounds with my camera. It will be a while before I get there alone again. It is absolutely wonderful to be able to still just pull out the vegetables on demand. I still have loads of peppers. We tend to close the garden with these peppers.
Garden closing is always, such a big deal, I hope this years produce hangs in there until I return. It is almost like the official wrap -up notice for the year. It tells me when to plan for the holiday cards, and just generally wrap up unfinished business.
A colorful dish, using slow cooked pulled chicken with cilantro, lime and bell peppers.
- 2 medium sized onions
- 2 tablespoons olive oil
- 3 pods minced garlic
- 1 tablespoon freshly grated ginger
- 1 medium sized potato, peeled and cubed
- 1 medium sized carrot, peeled and cubed
- 1 teaspoon salt
- 2 teaspoons curry powder
- 11/2 cups shredded chicken
- 1 green bell pepper coarsely chopped
- 2 medium tomatoes, roughly chopped into eights
- 1 lime
- 2 tablespoons finely chopped cilantro
- Lots of freshly ground black pepper
- Peel the onions and cut one into a dice, cut the other into eights and separate the layers.
- Heat the oil on medium heat for about 1 minute and add in diced onion, garlic and ginger and stir well cooking for 5 to 7 minutes until the onion softens and begins to turn pale golden.
- Add in the potato and carrot and mix well. Stir in the curry powder and mix well. Cover and cook for about 5 minutes until the vegetables are fairly soft. Stir in the shredded chicken and mix well.
- Add in the bell pepper and mix well. Cook the bell pepper, stirring frequently for about 2 minutes, until the pepper softens a little.
- Add in the tomato and cook until it barely begins to release its juices.
- Add in 1/2 cup water and cook for 5 minutes and add in the second onion and cook until translucent.
- Cut the lime and squeeze in the lime juice.
- Mix in the black pepper, this is something I do over the top with the pepper mill.
- Serve at once