Another day without mom at home and so more experimenting. There's a chicken breast lying in the fridge, some mushrooms, and a bit of the squid from last night, along with some corriander. Perfect! Start by chopping a bunch of corriander (depending on how much sauce you want), add a chopped tomato and a chopped onion, along with one green chilly and some salt and pepper to taste. I also threw in the last few mushrooms that I had. Run this mixture in the mixie (blender/food processor) and keep the paste aside.
Mince the chicken breasts and season with salt and pepper and add to a bowl along with the squid. Add some apple cider vinegar to this and let it marinate for a few hours in the fridge. After a couple of hours, take the chicken out. Finely chop an onion, and fry the onions in a pan with some oil. Once the onions are caramalised, add the chicken to the pan and cook. Once the chicken is more or less cooked, add the sauce and bring the mixture to a boil and then simmer on a low heat for a while. The below picture was taken just before I added the coriander paste/sauce.
Mix with a bowl of penne and bon apetit.
Mince the chicken breasts and season with salt and pepper and add to a bowl along with the squid. Add some apple cider vinegar to this and let it marinate for a few hours in the fridge. After a couple of hours, take the chicken out. Finely chop an onion, and fry the onions in a pan with some oil. Once the onions are caramalised, add the chicken to the pan and cook. Once the chicken is more or less cooked, add the sauce and bring the mixture to a boil and then simmer on a low heat for a while. The below picture was taken just before I added the coriander paste/sauce.
Mix with a bowl of penne and bon apetit.
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