G is for Chicken Gode

A Sunday lunch was always laid back and late (even by usual PP standards). The table would just groan under the weight of the food, but our young appetites did full justice to it.

Gode (pronounced go-day or even go-duh) was the Sunday staple – referring usually to a rich mutton curry ( I have adapted it to a chicken version). It was accompanied by sheer, paav, rice, fried fish or prawns, and some poor vegetable dish that was usually ignored. (PPs are carnivores through and through, if you haven’t guessed already.)

This, then, was the main and sometimes the only meal on a Sunday. We were too full for dinner and usually made do with just milk and toast.

Nowadays, we do try and tone down this Sunday lunch to make it healthier. (We’ve added a cucumber based salad to it. That’s progress isn’t it? )

So if you’re looking for a proper Sunday special, here’s the recipe, below.

Chicken Gode – a Sunday lunch special

Ingredients:

500 grams chicken, cubed

1 large onion,  cut into cubes

1 large potato,  cut into cubes

2 teaspoons ginger-garlic paste

1/2 teaspoon turmeric

1 teaspoon chilli powder

1 teaspoon sambhar

salt to taste

2 tablespoons oil

2 tablespoons fried onions

A closer look

Method:

1. Marinate the chicken in the ginger-garlic, turmeric, chilli powder and sambhar masala for about 20 minutes.

2. Heat the oil. Add the fried onions. (Or caramelise a chopped onion before adding it here.)

3. Add the onions and potatoes and saute for 2-3 minutes, along with the fried onion.

4. Add the chicken pieces and saute for another 2-3 minutes until they are sealed.

5. Add enough water to cover the chicken pieces and cook till done (about 7-8 minutes.)

6. Serve hot with some rice or some paav (bread) to soak up the delicious juices.

A Sunday siesta is just the thing you will need after this. Looking forward to this weekend?