Goodbye to boring cheese spreads and jams!
Today I found out another good thing about experimental cooking; it really puts your brain to work, unlike the route dishes that come to you automatically. You have to check what is available, conceive an idea, execute it with improvisation and yeah, be totally contented at the result! And the best part, you get to name your project, you yourself evaluate it, approve it and then push it forward for more appreciation. Isn't that just wonderful!
Well, something like that created this chicken sandwich spread. I had a few pieces of chicken lying in the freezer (do not ask me for how many days it has been lying there, he alone knows) and was determined to use it up today before my dear hubby comes up with another grilled chicken plan. Apart from that, I had to cook something for dinner too and I had promised him a grilled sandwich and hence went ahead with this chicken spread plan.
It is easy, you know what goes into it and that way perfectly safe and healthy way to munch your sandwich. You can leave it a bit watery and use it as a dip too!
Ingredients
Boneless chicken - 3 medium pieces, cooked and shredded
Onions - 1 medium, chopped
Garlic - 10 cloves, chopped
Dried red chilies - 3-5, chopped
Cabbage - 5 tablespoon, shredded
Pepper - 2 tablespoon, ground
Coriander leaf - 3 springs
Fresh cream - 4 tablespoon (you can even use cheese spread or mayonnaise instead of this)
Milk - 4 tablespoon
Olive oil - 2 tablespoon
Preparation
1. In a mortar or blender, mix together onions, garlic and dried chilies into a coarse paste.
2. In a blender add the shredded chicken pieces, coriander leaves, fresh cream and milk and mix well. Fine chunks of chicken pieces can remain as that adds on to the beauty.
3. Heat up oil in a pan, add the ground onion, garlic and chilly mix and saute until oil separates.
4. Add pepper, the chicken mix and cook for a couple of minutes, stirring occasionally. Switch off stove.
5. Serve on bread or as a dip and enjoy!
No comments:
Post a Comment