Namrata Singh Gujral: chicken curry in a hurry

Stunning Indian-born actress Namrata Singh Gujral stars in the romantic comedy “Americanizing Shelley,” due for release in early 2007. You know her from roles on TV shows including “Passions,” “Family Law,” “Dragnet” and “The Agency.” Namrata is a 1998 graduate of the University of West Florida, and moved to Hollywood in 2001. Her busy schedule includes work on stage, as well as roles in a variety of TV commercials.

“What are considered the “apple pie, ice cream and hot dogs” of India?

Pav bhaji is a bread, curry and vegetable mix. Gulab jamun is a dessert flavored with cardamom seeds and rosewater or saffron seeds. And rasmalai is another sweet dessert.

“You will be starring in the upcoming sci-fi movie “Still.” Any foods that scare you?

I eat just about everything. Escargot is an all-time fave. However, I will say I draw the line at pig’s feet!

“Have you ever had to lose or gain weight for a role?

I basically didn’t eat for a week before my bikini scene in “Americanizing Shelley.” Unfortunately, in the industry I am in, anything over size zero is considered big. So yes, I am on a constant yo-yo diet, depending on what I’m shooting or what event I have to attend.

Namatra’s Fat-Free Chicken Curry

(Courtesy of American Pride Films Group)

4 chicken breasts, 4 chicken thighs, skinned

Cooking spray

1 large onion, sliced

1 tablespoon minced garlic

3 tablespoons garam masala (a mixed spice available at any Indian market)

1 tablespoon ground coriander

Salt and red pepper to taste

2 cans tomato sauce

3 cups water

1 bunch cilantro

Wash the chicken thoroughly and set aside to dry. Spray a generous amount of cooking spray in a large, non-stick skillet.

Under medium heat, add onions, toss and saute until medium brown. Add garlic and mix for about 30 seconds. Add chicken. Turn burner to high. Saute chicken to medium brown. Add garam masala, coriander, salt and red pepper. Mix well and add the tomato sauce. Saute for another minute or so, and add 3 cups of water. Let boil, then reduce to low heat. Cover and let simmer until sauce is thick enough for your taste. Add more water and garam masala for a thinner sauce (one tablespoon garam masala for every one cup water).

Sprinkle with cilantro leaves and serve with steamed rice.

Namrata says, “If you’re real brave, try a fresh, green jalapeno to the side. Fast, yummy and oh so good!”