A chicken hawk

 Its been almost eight months that I have not visited my family in India. And reaching my home in Calcutta from Canada is such an ordeal, that it has taught me to count distance in flight-hours (something like light-years). For instance, how far is New York from Toronto? Well, it is about an hour flight distance away. And India? Why, it is 22 flight distances away (where distance would plainly stand for hour). This article is however not intended to discus distance and momentum or velocity and inertia. This is simply a dedication to my sister, the chicken hawk. Why such an odd name? It's so because the little precious gem of mine is destined to be the ultimate chicken slayer. And is fiercer than the hawk in this respect.
By the age of four she had learned to devour the poor little bird in as many forms as you may. Stewed, fried, curried and minced; she loves them all. Nothing delights her more than a fine chicken leg served on her platter right off the oven, at least once a day, for six days a week. If this arrangement prevails, she would be obliged to fulfill my mother's insistence on eating fish on Sabbath day.

Recently, I was cooking a 'poulet au curry' keeping my sister's love for chicken curries in mind and by accident I ended up inventing a new preparation, combining a Chinese and a traditional Indian chicken curry recipe...hope you enjoy tasting it as much as I did.

WHAT WE WILL NEED: 

2 Lb. chicken diced (breast or thigh)

1 onion (broad sliced)

1 chilly (or more depending on how hot you want the curry to be)

2 tbsp tomato ketchup

2 tbsp soya sauce

3 tbsp cornstarch (cornflour)

1 tsp cumin powder

1/2 cup or 4 tbsp oil

1/2 cup chicken broth (ready ones available from the market would do fine)

salt as required

HOW DO WE MAKE IT:

Add oil to a skillet or deep frying pan, heated on medium high

Sauté the onions adding the chilly, cumin powder and salt

Put the chicken into this mixture and fry till cooked

While the chicken is cooking, 

take a glass and add the soya sauce, ketchup and corn starch together.

This mix will take up about one-fourth of the space in the glass, fill the rest with water

Stir the contents of the glass until the components dissolve in water

Add this mixture to the chicken

Stir occasionally till the flavors come together

Add chicken broth

Bring the curry to a boil before pouring out into a bowl

Serve with plain or fried rice.

**Serves three

Do share your recipes with me, till then, see you soon in Joyee Nation!