Another version of chicken curry for lunch today. I'm trying to train one of the youngest member of our staff (Ramesh nanny, who was originally hired to look after Brad and Pitt) to cook in my absence. So far, his kitchen duties were only chopping and cutting and minor washing and cleaning. I've put in good effort (2 years of nagging, instructing, explaining, teaching) and he is able to cook near perfect dals, different vegetable bhujias (stir fries), variable curries, perfect steamed rice (basmati and boiled both, one may think cooking rice is easy but most people cook rice really poorly), 4 kinds of salads, 4-5 breakfast dishes, perfect boiled eggs and his rotis (chapattis) and paranthas are getting there. There are various reasons for me keeping on training staff. We have our business located in 5 Indian cities and N travels non-stop. We have homes in 2 and sometimes when N needs to stay for a longer period of time, he grumbles about food being not cooked the way it is at home. I cook food that intentionally is light and flavoured with fresh ingredients. With 2-3 trained cooks, it will be easier to deploy someone with N when he travels.
Now, I have started training Ramesh to cook non-vegetarian food. Since, chicken and fish are easy to cook, we've started on them first. This chicken curry is a variation on the one I cooked a while ago, in that there is no ginger garlic paste, and chopped coriander is used to flavour the curry at the end. Glad that Ramesh did a decent job. I made the spice mix and supervised the bhunoing (stir frying meat and onion paste). This simple, chicken home style curry is delightfully chickeny and enormously satisfying with plain steamed rice (or plain rotis for that matter). Next week, Ramesh will cook this on his own. Keeping our fingers crossed.
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