This is a short-cut version of the Punjabi recipe. The chicken is not marinated in yogurt ahead of time, but it does have all the spicy goodness of the original. This version is also not spicy-hot, although you could add in a bit of cayenne pepper if you’d like to make it so.
This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”). This is my translation. It needs to marinate 1-3 days, the longer the better. Continue reading
I love food cooked in beer. Enough said.
This is a Northern version with Norwegian vegetables.
This method is equally good for a bass fish fillet or a salmon. A savory poaching liquid is first made, then the fish is gently simmered over medium low heat until cooked through.