Food is a popular and accessible pathway to finding cultural connection, especially when other routes 鈥� like religion, language or a robust familial network 鈥� are less available. Anita felt particularly connected to her Indian heritage growing up eating her mom鈥檚 cooking 鈥� but now as an adult, she makes very few of those recipes on her own. Now, she鈥檚 looking for solid ways to connect back to her cultural identity, and she鈥檚 heading into the kitchen.
Anita first talks with writer and foodie for insight. Raj鈥檚 memoir, 鈥�,鈥� details his experiences with food and his Indian, Puerto Rican and Italian heritage. Anita and Raj discuss the foods that made Raj who he is, and how his hours in the kitchen with his mom and grandma grounded his search for belonging.
Then, Anita picks up the phone and calls the primary chef in the Rao family: her mom, Sheila. They talk about why Anita鈥檚 mom didn鈥檛 emphasize teaching them to cook when they were younger, and what Anita can do to tap into her mom鈥檚 love of cooking 鈥� and her recipe box.
Sheila's Chicken Curry (Adapted from a Madhur Jaffrey Recipe)
1. Cut 1.5 lbs boneless, skinless chicken breasts into 3/4 inch-1 inch pieces
2. Marinate cut chicken pieces for 1-3 hours in the refrigerator. Marinade ingredients below:
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon ground cumin seeds
- 1 teaspoon freshly grated peeled fresh ginger
- 1 teaspoon turmeric
- 2 tbsp plain yogurt
3. Put the pressure cooker on the stove over medium heat and add 3 tbsp oil 鈥� once the oil is hot, add two cups of diced onions
4. After one minute, add marinated chicken and stir to coat everything with oil
5. Add a heaping teaspoon of coriander powder
6. Add 3/4 teaspoon of garam masala
7. Add 1/4 teaspoon chili powder
8. On the side: Blend four whole tomatoes and 1/2 cup of frozen shredded coconut
9. Add tomato and coconut mix into pressure cooker
10. Add a fistful of cilantro into pressure cooker and stir everything
11. Bring the pressure cooker to pressure and pressure cook for 6 minutes
12. Add salt and lemon juice as needed
