Feeling light. Isn’t it a wonderful feeling? Ask me, it is the most important feeling that I want to and I need to hold on to. Imagine the positivity these words spread when someone says ‘I am feeling light’, even the surroundings cannot ignore. And the most important thing, the statement or the words ‘feeling light’ establish the determination of the person to focus on the good things, and the decision to not allow any negativity in any form, being it heaviness in heart, heaviness in mind or heaviness in body bog him or her down.
Feeling light is associated with happiness. Indirectly, it is also a sense of freedom. We feel motivated when we feel light. You must have observed there are certain days, irrespective of figures in weighing machine, we feel physically lighter than other days. Those are the days when we accomplish more tasks and take on more healthy activities, contrary to the days when we feel heavy and unfortunately munch on unhealthy snacks.
It is also the most ignored and the most requisite feeling we need, to move an inch. And the best and the worst part is, realising this feeling completely depends on us and not a single person other than us can help us feel light. And yet we look everywhere outside us, but within us, just for a simple clue or a single reason to feel light.
Looks like lightness in heart, lightness in mind and lightness in tummy are the best ingredients for a satisfying life. Yes, you read it right. Along with lightness in heart and lightness in mind, lightness in tummy is also something that matters. And sometimes unexpectedly, when we experience something that looks rich and tastes rich, we are so certain to feel heavy on stomach that we wait to feel uncomfortable, but on contrary we feel so light, we start questioning and pinching ourselves to confirm our presence in the real world, and we feel extra satisfied.
And that’s what happened when we had this dish ‘Chicken In Creamy Garlic Mushroom Sauce’ for the first time. After finishing lunch, literally my husband with all the surprises in his eyes asked me or told me (even I am confused) “This dish does not make you feel heavy”. This rich and creamy dish ‘Chicken In Creamy Garlic Mushroom Sauce’ has all the look and the texture to deceive you. Even the taste of the dish also hints towards its richness and not at all toward the hidden benefit of lightness. All in all, you need to experience the dish yourself to believe it.
Click here to explore more curry recipes.
Recipe: Chicken In Creamy Garlic Mushroom Sauce
Preparation Time: 35 Minutes Cooking Time: 1 hour 7 minutes Equipment Used: 2 Non-stick Pans, Spatula, Bowls, Hand Blender, Knife & Chopping Board Yield: 6 bowls
Ingredients:
- 2 garlic or around 40 cloves of garlic
- 400 gm mushroom
- 1 kg chicken
- 4 tablespoon refined oil
- 1 teaspoon pepper corn
- 2 teaspoon salt
- 1 tablespoon dairy whitener
- 1/3 cup grated cheese
- 1 cup water
- Oregano or Italian Seasoning to sprinkle
- Pepper to sprinkle
Method:
- Peel and chop the garlic
- Slice the mushroom
- Clean the chicken and keep them ready
- Heat a pan
- Add and heat 2 tablespoon refined oil in the pan once the pan is hot
- Add one half of the chopped garlic to sauté and ½ teaspoon peppercorn to pop once the oil is hot
- Add the cleaned chicken pieces into the pan as soon as the garlic pieces are sauteed, followed by 1 teaspoon salt, 1 tablespoon dairy whitener and 1/3 cup grated cheese
- Mix and cover the pan and let the chicken cook on sim
- Simultaneously, heat another pan on another hob
- Add 2 tablespoon refined oil in the second pan once the pan is hot
- Just like the first one, add the other half of chopped garlic pieces and half teaspoon pepper corns in the second pan, once the oil is hot
- Add the sliced mushroom in the second pan once the garlic pieces are sauteed, followed by 1 teaspoon salt. Fry till the liquid evaporates from the mushroom pieces
- Switch off the flame and retain one half of the fried mushroom in the pan. Blend the other half with the help of a hand blender after adding ½ cup water
- Pour the blended mushroom sauce in the first pan, where the chicken is getting cooked, followed by ½ cup water
- Cover the pan again and cook till the chicken pieces are sufficiently tender
- Add the remaining fried mushroom pieces from the second pan when the chicken pieces are tender
- Switch off the flame and sprinkle oregano or Italian Seasoning and pepper
Chop garlic.
Slice mushroom.
Clean chicken.
Heat 2 tablespoon refined oil in a pan.
Add one half of the chopped garlic to sauté and ½ teaspoon peppercorn to pop once the oil is hot.
Add the cleaned chicken pieces into the pan followed by 1 teaspoon salt, 1 tablespoon dairy whitener and 1/3 cup grated cheese.
Mix and cover the pan and let the chicken cook on sim.
Heat another pan on another hob.
Heat 2 tablespoon refined oil in the second pan, followed by other half of chopped garlic pieces and half teaspoon pepper corns
Add the sliced mushroom in the second pan, followed by 1 teaspoon salt. Fry till the liquid evaporates from the mushroom pieces.
Fry the mushroom till the liquid evaporates.
Blend one half of the fried mushroom with the help of a hand blender after adding ½ cup water.
Pour the blended mushroom sauce in the first pan, followed by ½ cup water.
Add the remaining fried mushroom pieces when the chicken pieces are tender.
Switch off the flame and sprinkle oregano or Italian Seasoning and pepper.
Tips:
- In case of non-stick pan, heat the pans on low flame
- You can use regular milk instead of dairy whitener
- If you do not have a hand blender at home, use regular blender to make the mushroom sauce. Ensure the lid is tightly locked
