Sometimes I think the food from our part of the world (Bangladesh) is really complex. Jokingly, my grandmother used to say - It takes two hours to prepare, two hours to cook, ten minutes to eat and then two hours of dish-washing. But sometimes the brain needs some rest while the heart doesn't want to compromise the taste. But we compromise at the end - one way or another. Either we eat something we don't like that much, or we order, or even we Sometimes, we really want to try hard to work less and eat home food (without ordering). This was one of those dishes. I wanted something chicken-based, saucy, maybe a little charred! A little sweet, a little spicy, and with enough vegetables inside so that I could pretend the whole thing was a balanced life choice. 😃 The plan was not to make a traditional curry, not to make grilled chicken either, but something in between - chicken pieces sitting inside a thick, sticky, spicy-sweet vegetable gravy. So I am naming...
I was thinking of a dish I tasted long ago (I forgot even where and when) called "Chicken Tangerine." I remembered it to be a flavour explosion inside my mouth. Of course, it was not a day-to-day dish as it required a lot of preparation, but most of all, I forgot the recipe or even never acquired it. I was thinking of recreating the dish with my own touch -- rather I say re-inventing! 😁 I was thinking of doing it with mutton ( goat 🐐 meat 🥩 - not lamb 🐏 ). Now chicken and mutton are very different types of meat -- formation and nutrient-wise. Chicken meat has more unsaturated fat than mutton, Goat meat mainly contains more minerals ( like Zinc and copper ) than chicken meat. On the other hand, as everyone already knows ---- cooking-wise, chicken is kind of easier to cook because it is a soft meat. However, mutton can be tougher and require longer cooking times if not prepared properly. Talking about all this already-known stuff - just to say this ...