'Eezy peezy' chicken
FOR Sherwood resident Fahldeela Salie, it was not until she got married that she learnt to cook. She shares a recipe she learnt from her sister about eight years ago.
"I remember calling my mom and asking her to walk me through the steps of how to make a pot of mutton curry,” recalled Fahldeela.
"It did not turn out right,” she laughs. "So I spent a full Saturday afternoon with her after that, to show me how to make my favourite dishes.”
She says the scrumptious butter chicken recipe is "eezy peezy”.
Fahldeela said that teaching her three children how to cook is bonding time with the family and is of utmost importance.
"I believe in the saying: Give your child your presence and not presents are the fundamentals of a good family life.”
She said whoever cooks at home does not clean the kitchen, so there are always lots of hands available to peel potatoes, wash off the rice and do the odd cooking chore.
Fahldeela chuckled that her eldest daughter could maybe outshine mom in the kitchen one day.
"I feel that it is very important to teach both girls and boys how to cook. It makes them self reliant.”
Butter chicken recipe:
Ingredients:
1 kg chicken fillets
2 large onions, diced
2 tbl spoons butter; chicken spice
1 tsp dhania and jeera powder;
1 bunch dhania (coriander);
1 and a half tubs fresh cream;
Salt and pepper to taste.
Method:
Cut chicken fillets into smaller bite-size pieces; marinade all spices with chicken.
Braise onions in 2tbs butter or gee until onions are translucent;
Add chicken and cook on low heat until chicken is cooked.
Add salt and pepper to taste. Add fresh cream and let simmer. Once cooked through add chopped dhania to pot and simmer for two minutes.
Serve with rooti or naan bread.