We took a break and went to Mombasa. It’s not my first visit to the lovely coast, but I am always amazed at how inviting the waster are. It’s so awesome to see the waters come in during high tide and then recede during low tide, as if it was just not there at all!!! Almost a mile of the seabed exposed once the waters go back…. You can walk on the reefs and the seabed searching for lovely seashells and other sea creatures.
Another unfathomable reminder of God’s might and truth was THE SEA. When you are sailing on a boat and all you can see is water, wherever you look around, it is just the SKY above you and the SEA below you. The end of both which you cannot even imagine.
I took a thrilling ride on the Katarman – a boat on which I and the sailor were the only people – my husband stayed back to take care of our LO and since I was the more interested one. I was so much more in love, when I asked him to go back to the room with Viha who was sleeping, and he said, no I dont want to leave the shore, I just want to be here waiting for you to come back!!
500 grms – Chicken
4 onions (big ) – Onions sliced
1 tbspn – Cumin powde
2 tbspn – Chilli powder
2 tbspn – Garam masala powder
2 tbspn – Ginger garlic paste
1/2 tspn – Haldi / Turmeric
1/2 cup – curd / yoghurt / maziwa lala
1 stick – Cinnamon
2 pods – Cardamom
Salt to taste
Corriander to garnish
Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside.
In a kadai heat 2tsp oil fry 3 onions till brown, cool & grind it to a fine paste.
In the same kadai heat oil, now add the remaining onions & fry then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well.
Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open.
Fry well till the masala clings to the meat.Garnish with corrinader leaves