Wimbledon Special: Indian Spiced Summer Chicken


Wimbledon reminds me of my grandfather. We would sit and watch the matches during my summer holidays and he would tell me all about the rules of tennis. I never played much sports but I always imagines what would be like to sit on the green grass maybe near the courts where the matches are taking places and having a meal while the players play.

Realistically that might never happen but imagining what food can be eaten can never be out of my mind. I picture a hint of warmth in the weather while people sit down on the chairs put on the humid grass and I serve them a meal. It would be when I would serve all the summer vegetables with a hint of light meat for the meal.

The heat would almost make it impossible to have the heavier meats which are my favourite like beef or mutton. The proverbial chicken is the meat is what I find the option in my imagination. The good part of the chicken is that it can be put in a curry, made into soups, put out as a steak and yes served in my imaginary sessions of a summer lunch while I or others watch Wimbledon. My pick (if possible) would be temperate for the summers and when I whip up an Indian spice herb rubbed chicken steak with sides of fresh balsamic salad and a simple stir fried mushrooms. The salad giving the chicken a fresh start and the mushrooms filling you up with its meaty texture and still not sweating you out while you sip a glass of fizzy water.


I do have the habit of day dreaming. Even though I did not make it to the Wimbledon finals this year I did manage to cook the food I imagined to serve…one day in a similar situation!

Wimbledon Special: Indian Spiced Summer Chicken




For the salad

  • 1 iceberg lettuce
  • 1 coarsely diced big red pepper
  • 1 coarsely diced big yellow pepper
  • 1 coarsely diced cucumber
  • Carrots thinly sliced
  • 2 tsp of balsamic vinegar

For the stir fried mushrooms

  • 200 gms of button mushrooms quartered
  • 1 cup of spring onion greens finely chopped
  • 2 tsp of coarsely crushed black pepper
  • 1 tsp finely chopped garlic
  • Salt

For the Steak

  • 1 chicken breast
  • 1 tsp of fresh crushed pepper
  • 1 tsp of coarsely crushed coriander seeds
  • Salt


For the Steak

  • Wrap the chicken breast in cling film and tenderise it with a rolling pin till it is about ½ inch thick. Make sure that the whole breast is tenderised evenly
  • Rub the salt, black pepper and coriander seeds on both sides of the chicken breast
  • Heat about 1 tbsp of olive oil in a pan and put in the chicken breast


  • Cook each side for about 4-5 minutes and set aside to rest

For the salad

Mix all the ingredients together and set aside. The best part about this salad is that you can cut the vegetable any way and a medallion slicer comes a long way to put this salad in order in just 10-15 minutes.

For the Mushrooms

  • Heat oil in a pan and out in the garlic.
  • Put in the mushrooms and the salt till the liquid from the mushrooms have dried up.
  • Put in the black pepper and mix.
  • Add the greens after the mushrooms have been taken off the heat to add the crush to your mushrooms for added texture.


Plate all of this together in a place for a full fresh meal. I normally use chicken for this dish but other types of meats can be used like fish and pork according to your taste and preferences.

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