Anytime someone came out of the hospital or struggled with a loss of appetite, Amma had the perfect remedy—her legendary "invalid chicken." It’s a simple yet comforting dish: minced chicken gently spiced with pepper and garam masala, just enough to awaken the taste buds without irritating the throat or tummy.
This was the go-to meal for the kids when they were younger, especially after our all-too-frequent hospital stays for bronchial issues. It’s warm, nourishing, and somehow always makes you feel just a little better—like a hug in a bowl.
Since this is meant to be a recovery dish, we always use kampung chicken or free-range chicken—the leaner, more natural kind, free from antibiotics and growth hormones. It takes a bit longer to cook, but the flavor is richer, and Amma swears it’s gentler on the body.
The key ingredients in this dish are pepper and garam masala, not just for its warmth and depth of flavour, but also for its health benefits. It’s known to aid digestion, reduce inflammation and serve as an antioxidant, making it the perfect addition to a post-illness meal.
Want to know how to make it? Here’s the recipe.
Invalid Chicken
Ingredients
1 chicken breast - minced
1 medium onion - chopped
4-5 pips garlic - chopped
1/2 inch ginger - chopped
1/2 - 1 tsp garam masala
1/4 - 1/2 tsp black pepper
1/4 tsp turmeric powder
2 sprigs curry leaves - finely slice
1 small brunch fresh coriander leaves - chopped
1/2 tsp salt or less
1 pinch jaggery (palm sugar)
Method:
Heat 1/2 tbsp of oil in pan and sauté the onions, ginger, garlic.
Put in the 3 spice powders and stir on low heat.
Increase the fire and drop in the minced chicken and stir till cooked.
Add salt and sugar with 1-2 tbsp water.
Put in the curry leaves and cook for another 2-3 mins
Sprinkle the chopped coriander and turn of the heat.
Ready to be served with some rice or porridge.
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