One lazy Sunday morning, as usual I woke up when it was almost noon! A quick inspection of the kitchen, fridge and after going through the recipe books, I decided to whip up something OMO (on my own). Yes, I knew I was taking a risk, but I decided to give it a shot. Here’s what happened…
Spicy chicken steak with minty carrot ribbons, salsa and sauteed greens
3 chicken breasts, cleaned and all the fat removed
Red chilli powder
A pinch of garam masala
1/4 cup of curd
Salt to taste
Oats to coat
1/2 cup Sprite (yes, you read that right! I suddenly remembered this chef from a star hotel telling me that the fastest and simplest way to marinate chicken is to use some Sprite. And boy! did it work.)
Marinate the chicken using all the above ingredients except the oats. Keep it aside for 10 minutes. Coat with the oats, allow it to rest for a minute or two, to help the oats stick on. Pan fry it using a drizzle of olive oil.
Minty carrot ribbons: Peel and clean a carrot. Use a vegetable peeler to make ribbons out of this. Crush some fresh pudina leaves, white vinegar, sugar and a pinch of salt. Mix this dressing with the carrots and keep it in the fridge until you’re ready to serve.
Sauteed greens: You can use any greens you like, for this version I used spring onion greens, some spinach and green peas. Just sautee it lightly in olive oil and sprinkle garlic salt for some flavour.
Plate the chicken with the accompaniments and voila! you’re ready to go.