A Trip Along the Grand Trunk Road – Part 1 Poussin Penda

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Most of you already know of my love for Indian food (see previous posts here and here).  Any sort at all, from the mildest korma to the more unusual dishes.  I was browsing a charity shop a couple of weeks ago when Big Miss K asked if I had seen this cookery book – she knows where my heart lies you see.  Anyway, it turns out they were selling a whole load of them for 50p each.  Now, I’m still very particular about cookery books in my house and this was the only one I bought from that pile thank goodness, otherwise we may have to get more bookcases.  And I am so pleased I did.  It’s called ‘Food of the Grand Trunk Road’ and must have been a gift for someone originally because it just hasn’t been used – the pages have hardly been turned let alone ending up like most of my spattered books.  These dishes are more unusual, how often do you think about buying a book and then realise you have 10 all which have the same recipes in them already – this is certainly not one of those books.

It took me some time to decide what I was going to make.  Eventually the decision was made, A Rogan Josh (Mr K asked for something spicy), a Poussin Penda and more unsually, and because I currently have a glut of eggs, Aloo Dimer Jhol, an egg curry with potatoes.  I have to say, I have never used eggs in a curry and did follow the recipe to the letter as I was concerned the eggs would fall apart and it would all turn to mush but no, it was amazing.  In fact all of them were delicious.  Mr K loves Indian food but I can have a slightly heavy hand when tipping chillies into a dish, and occasionally he has a look of fear once the heats comes through, only occasionally you understand.  He tells me that although these were hot, they were not ‘blow you head off’ hot, which is a compliment, honestly.  The heat dissipated quickly and you were just left with the full flavour.  I did tell him to drink a Lassi with it but he looked oddly at me and said he would be just fine with beer.  I can only apologise for the photos – by the time I took this it was quite late and we were very hungry – oh, and I might have had a couple of glasses of wine 😉

So the first dish I will tell you about is the Poussin Penda – I will post the others over the next couple of days and hopefully in time for you to give them all a go for an Indian Feast at the weekend.

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Poussin Penda – serves 4 as part of meal – syns per serving 0 (syn if you eat the skin though)

  • 1 Poussin, cut into 4 pieces
  • 2 cinnamon sticks
  • 4 cloves garlic, chopped
  • 1 onion, chopped
  • 5 tomatoes, pureed
  • 1 1/2 tsp chilli powder
  • 1 1/2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp salt

Heat pan and spray with some frylight, add the onion, garlic and cinnamon and cook until the onion is browned.

Add Poussin pieces and fry until skin is lightly browned, then add pureed tomatoes, chilli powder, coriander, turmeric, cumin, garam masala and salt and mix well.

Stir in 1 litre of water, cover and cook poussin on medium heat for about 20 minutes.

After this time, check chicken is cooked through and remove from the sauce, check if sauce is thick enough, if not, reduce down until it is the required consistency, if too thick, add some more water – this is personal taste.  It is THAT easy!

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