Necessity is the mother of invention it’s often been said, but for me it’s when it’s just me for dinner.
I often use it as an excuse to try out something different, safe in the knowledge that if it turns out like pig-swill, it’s only my dinner I’ve ruined. And, let me say, I’ve ruined many a dinner.
But undeterred, I was a bit stuck the other evening. After a long day in the office I think my brain was sick of making decisions and so I stood staring into the fridge like a comatosed zombie.
Chinese or Indian, I pondered….Chinese or Ind……wait a minute – CHINDIAN food! *fanfare plays*
A stir fried Indian dish? Why not. I’ve always got a cupboard full of spices, and normally, some fresh coriander, rapidly threatening to spoil.
This was simplicity itself really, and is a great opportunity to use up some of the aging veg in the fridge. Cauliflower, broccoli, chickpeas – all would have worked well.
The result was pretty good with this version though, for which I used onion and peppers. Bags of flavour.
Serves 1 sad & lonely husband
- 1 chicken breast, thinly sliced.
- 3 tbsp oil
- 1/2 a red and green onion, finely sliced
- 1/2 and onion, thinly slices
- 1 tsp chopped garlic
- 2 tsp chopped ginger
- 1 tsp chopped chili
- 1 tbsp mustard seed
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 10 small curry leaves
- Salt
To serve
- 1 handful chopped coriander
- 1 handful sliced almonds
- Sprinkle of garam masala.
50g basmati cooked with turmeric, cloves, bay leaves and salt.
Start the rice. Boil a kettle and add the rice to a shallow pan with the spices and salt (about 1tsp). Pour over enough water to cover the rice and the same amount again. Bring to a boil then put a lid on and turn down to the lowest setting to slowly absorb the water.
Once the rice is done, in a deep frying pan (I used a skillet) or wok, heat the oil and add the mustard seeds until they begin to pop. Add the curry leaves, chilli, garlic and ginger and stir for a few seconds. Tip in the chicken and stir briskly until coloured, being careful not to burn the garlic.
Next add the onions and peppers and fry until softened, adding a little water if it starts to ‘catch’ on the pan. Stir in some of the coriander leaf right at the end.
Season to taste. Serve with a sprinkling of a little more coriander leaf, almonds and garam masala, and the rice. I thank you.
Food, Frankly 
I think your pigswill occasions would still be tastier than mine! Looks like a very tasty and healthy Chindian to me 🙂
🙂 I wouldn’t bet on it – ou should ask my wife about a badly conceived ‘miso soup with tofu’ – it even looked like pigswill!
But thanls – it was actually pretty healthy – but this wasn’t the intention I promise!
Yes I can confirm this 🙂
I’ve been in a couple of busy Indian restaurant kitchens and seen a lot of dishes cooked fast in very hot wok like frying pans. I can’t say how authentic that is, but you may be close to the reality of some Indian kitchens. Yours sounds good – I’d eat it 😉
That’s good to hear MD, not seen it in these parts! A great quick and simple midweek dinner though.
Looks excellent Phil. I love the concept of Chindian..
Thanks Conor – one of my more random mid-week posts this one!
I think some further exploration down the Chinidan route could be could be fun..
Beautiful Phil!
Thanks Rosemary 🙂 I personally liked the colours in this dish, really makes a difference in subtle way…
Oh Phil, I just ate lunch, and now I’m hungry again after reading your post. A splendid plate of food!
Thank you! Always room for a bit more (although its dinner time now!)
This looks delicious! I’ll have to try me some ‘chindian’ soon. 🙂
-JulieC
Thanks Julie. More experimenting needed I think! Tandoori chicken spring rolls? Hmmm….
I’d be happy to sit at your table for that meal anytime…it sounds terrific.
Many thanks Karen! You’d be very welcome.
I so much love easy yet very appetizing recipes as this glorious one! Colourful cooking to my liking! 😉
I liked the colours in this one too Sophie, it’s what led me to post this dish. Thanks!
Looks amazing! If the mustard seeds and curry leaves are exempted then it is chicken fried rice. Your plating is very appealing.
Thank you very much! It really was a merging of two cuisines. I particularly liked the colours in the dish…