One of the time taking things I did with my chicken while taking rest on sunday was cut it into tiny bits of “qeema”. I was so wanting to eat qeema and with Shimla mirch already available with me from last pizza experiment so … I took time to cut the chicken into bits. Also this chicken comes with skin. and when making pizza.. I had taken skin off those pieces and stored them in a plastic bag. Now I took that out also and also cut that into tiny bits.. cuz its always good to eat qeema with a lil fats.
This dish I didnt want to enhance using spices.. but rather I wanted to enhance using vegies taste. That is why I named the dish “Chicken Kachomar” from the mixture of two names: “Chicken Qeema” and “Kachumar Salad”.
- So, First of all I took half a pot of water.. put a lil bit oil in it and started to boil chicken in it; with only minute quantities of salt and red chillies. Don’t cook any vegetables etc in it yet. Boil till all water disappears (put a lid on it if u wanna hurry this up, as it builds pressure inside)
- Once the boiling was done.. the chicken bits were ready. And although this chicken is eatable.. but not yet ready for taste extravaganza I had planned. You may also notice that Chicken Qeema is in small quantity right now.. but once with all the veggies.. this will be very good quantity.
- Now lets make Kachomar salad, for this I added:
- Chopped onion (enough to cover a full layer of qeema)
- mashed or cut tomatoes
- green chilies to taste
- few bits of medium sized chopped ginger
- slices of capsium (shimla mirch); do not make into very small bits.. we want its greenish look to be dominant. and also dont make big slices so that when one takes a spoon of mixture to eat.. it can withhold both qeema and capsium. And not just one item at a time.
- Now I took a frying pan and transferred the remaining oil from chicken pot to this pan. Added chicken and mixed in with Kachomar salad. You may notice that I didnt add any salt or any kind of pepper after that. But i did spray a lil red chillies (non-grounded) as it really shines the color contrast.
- Now I started to cook the mixture on frying pan for not more than 3 minutes. The purpose of adding vegies at end is that vegetables can maintain their look. Fully cooking them destroys their color and shape and raw taste. And completely raw vegies doesnt make it into homogeneous mixture and each thing taste remains individual. I wanted something in between. So, I fried it a bit for less than 3 minutes. The vegies started to give their smell and qeema and tomato mixed well.
- to add one last bit of spice.. I added a little bit of BBQ sauce I have.. its a interesting sauce which has mixture of things like soya sauce and other assortment of vegetables. It not only adds some medium spice but also acts in real put a “golden glaze” on things.
- So, now before anything looses color … shutdown the frying immediately.. do not cook so much to destroy the color.. the colors are the beauty of this dish.
- The dish is done… and my God it tastes more delicious than anything I have made in japan till now. this is gonna be one of my fav dishes to be made each week from now on. Do try it… and if u do it correct.. I am sure u will love it too
I also sent a bowl of my Chicken Kachomar to Mr. Furqan too, cuz it had been a month for him too that he had eaten chicken… So, as far his verbal comments go he liked it too. Who says u cannot make chicken qeema as tasty as beef/mutton qeema has to try this one out!
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