The original recipe for these savory bits comes from Madhur Jaffrey, the Julia Child of Indian cookery, by way of my friend Lois, a consummate yet practical foodie.
It’s one of those gratifying recipes that tastes as if you put a lot of effort into it but is actually quite easy. And it lends itself to multiple uses—you can quickly cook up a batch Wednesday night, then have the leftovers later in the week in a dinner salad or for cocktail-hour snacks. Try them for a picnic!
Adapted from Madhur Jaffrey’s Quick and Easy Indian Cooking (1996).
Ingredients:
1.25 lbs. boneless skinned chicken breasts
1 teaspoons coarsely ground pepper
¼ teaspoon turmeric
¼ teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon thyme
1 clove garlic, finely chopped
1 teaspoon paprika
¾ teaspoon salt
2 tablespoons vegetable oil ( I use olive oil)
Using a sharp chef’s knife, cut the chicken into bite-sized pieces. Raw chicken tends to be damp and rubbery, so don’t “carve” the meat; use long swift knife strokes to cut the bits. Set the pieces aside in a chilled bowl while you prepare the spice mixture.
In a separate bowl, stir together the pepper, turmeric, cayenne, cumin, paprika, salt and thyme. Pause to appreciate the rich smell of the combined spices! Add the garlic and stir in 1 tablespoon of the oil. The mixture will form a stiff paste. Stir the spices into the chicken so that all of the pieces are evenly coated and let sit for ten minutes or so.
Heat the remaining oil in a skillet. Quickly stir fry the chicken until the surfaces are opaque; the pieces should not be fully cooked. Transfer chicken to a baking dish, spreading the bits into a single layer. Cover with a piece of foil that has been lightly coated with oil and place in an 350 degree oven for 8 to 10 minutes. Remove and serve immediately, or drain and reserve for a cold dish.
I serve Indian Chicken Bits with rice or cous cous and a sturdy green vegetable like asparagus.
Theme and Variations:
For a distinctive dinner salad, mix about a cupful of Indian Chicken Bits with a small mango cut into large cubes. Toss with a bag of pre-washed arugula and two tablespoons of Sherry Walnut Vinaigrette. Top with half a handful of toasted pecans. Serve with warmed sour dough rolls or the commercial nann now available in most grocery stores.
According to Lois, the Indian spice mix is quite good on grilled chops and seafood. Marinate item in the spices for ten minutes, then grill until done.
