While a lot has been written about marrying Indian cuisines with Western, not much is usually discussed about the two greatest fusion cuisines in the world: Oriental and Western. The two cuisines have immense possibilities and marrying ingredients like coconuts or fish sauce with traditional Western food items produce awesome results. The trick is to be bold and experiment.
Coconut crusted chicken breasts with saffron
This is a classic example of a braised chicken breast married with the Oriental coconut and Indian saffron. While the concept takes some getting used to, the end result will not disappoint.
Ingredients
4 chicken breasts, boneless, without skin
3/4 cup bread crumbs
3/4 cup coconut flakes
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp black pepper powder
2 egg whites, lightly whisked
4 1/2 tbsp vegetable oil
2 tbsp butter
2 tsp flour
1 1/4 cup chicken stock
Pinch of saffron
Method
Lay the chicken breasts between two sheets of cling film and lightly beat them with a mallet to flatten them. They should not be more than an inch thick. Cut each breasts into two equal parts.
Mix the bread crumbs, coconut flakes, salt, chilli powder and black pepper and set aside.
Add a pinch of salt to the egg whites and lightly combine. Heat the oil in a non-stick skillet on medium high heat.
Coat the chicken breasts thoroughly with the egg white then dredge in the bread crumb mixture so that both sides are well coated.
Pan fry the chicken breasts for one or two minutes on high heat then fry for another couple of minutes on medium heat.
Turn the breast over and cook for another two to three minutes until the meat is firm and the crust is golden brown.
Put the breasts on the plate. Heat the same pan and stir in the butter and flour until a thick, smooth paste forms. Add the chicken stock and pepper. Whisk lightly until a thick gravy forms. Check seasoning. Turn off the heat and add a pinch of saffron and mix gently.
Spoon the gravy over the chicken breasts and serve.
Lemongrass Farfalle
Here is a combination of pasta with lemongrass which works wonders. Farfalle works best as the sauce tends to slide off other straight-edged pasta like spaghetti.
Ingredients
2 chicken breasts, boneless
14 cloves garlic, minced
1/2 large onion, sliced fine
2 large celery stalks, diced
1 large yellow bell pepper,
julienned
8 inch stalk lemongrass, finely minced
1 1/4 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
Black pepper
2 tbsp chilli sauce 12 kafir lime leaves, finely chopped Juice of 1 small lime 1 box Farfalle pasta
Fresh coriander, chopped
Method
Cook the pasta as directed on the box.
Cook the chicken in boiling water till it’s done. Remove and slice the meat finely. Place in a salad bowl along with the pasta. Mix the chicken, farfalle and all ingredients thoroughly.
Serve warm or chilled with chopped coriander for garnish.