Chicken Dry Fry
" Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. " -
Jim Davis
Today's recipe is an easy fix if you are in a hurry or you just do not feel like it. Both are entirely valid reasons.
These days, chicken is always grilled in my house. It is either Kebabs or cutlets all the time. Now, though I like both, I would prefer a curry because I always look for maximum utilization of the cooked food. Kebabs and cutlets , no matter how much you make, usually lasts only for one meal. Not an ideal option. If it is curry, I do not have to worry about cooking for the next meal. Smart thinking or lazy bones ? I will take both.
My brothers are not big on vegetables. So, on days when my mom has planned to cook a meal with vegetables, it is a job she dreads. As no amount of fancy vegetable will make the cut. So, even if she is pressed for time, out comes those chicken pieces from the freezer. She makes this chicken fry and out comes that smile on the faces at the table. Well, this is my modified version. And like all things I have couple of variations on this one. There is one I make that is far easier and quicker than this one, That's a recipe for another day.
Here, the main flavor is the Pepper Powder. So do not skip it. Rest, you can do as you fancy. You can use the recipe as a rough guide and come up with your own version. That is what will make me proud. Have fun.
Chicken - 1.5 lbs - Cleaned and cut into medium to small sized pieces
Onion - 1 Large
Curry Leaves - 1 big stalk
Marinade :
Turmeric Powder - 1/4 tsp
Kashmiri Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - 1/2 tsp
Marinate the chicken with the above spice powders and salt. Let sit for at least 30 minutes.
Make a coarsely ground paste of the below and keep ready :
Ginger - 1 inch piece
Garlic - 8 - Cloves - Medium Sized ones
Green Chillies - 2
In a cooker, pressure cook the marinated chicken with very little water. Keep ready.
In a skillet or pan, heat some oil. Splutter Mustard seeds. Add curry leaves, Cinnamon and Bay leaves.
Add the chopped onions. Sauté well. Sprinkle some salt to fasten the cooking.
Once the onions turn a light brown, add the ginger garlic and Chilli paste and sauté well. Cook till the raw smell dissipates.
To this add the cooked chicken ( without the chicken stock) and mix well. Check for salt and seasoning and adjust as you see fit.
Add pepper powder to the chicken. Sauté on high heat with frequent turning over to ensure the chicken does not burn much. Just a good sear is what we are looking for.
Switch off the flame and serve hot with rice.
Jim Davis
Today's recipe is an easy fix if you are in a hurry or you just do not feel like it. Both are entirely valid reasons.
These days, chicken is always grilled in my house. It is either Kebabs or cutlets all the time. Now, though I like both, I would prefer a curry because I always look for maximum utilization of the cooked food. Kebabs and cutlets , no matter how much you make, usually lasts only for one meal. Not an ideal option. If it is curry, I do not have to worry about cooking for the next meal. Smart thinking or lazy bones ? I will take both.
My brothers are not big on vegetables. So, on days when my mom has planned to cook a meal with vegetables, it is a job she dreads. As no amount of fancy vegetable will make the cut. So, even if she is pressed for time, out comes those chicken pieces from the freezer. She makes this chicken fry and out comes that smile on the faces at the table. Well, this is my modified version. And like all things I have couple of variations on this one. There is one I make that is far easier and quicker than this one, That's a recipe for another day.
Here, the main flavor is the Pepper Powder. So do not skip it. Rest, you can do as you fancy. You can use the recipe as a rough guide and come up with your own version. That is what will make me proud. Have fun.
Ingredients :
Chicken - 1.5 lbs - Cleaned and cut into medium to small sized pieces
Onion - 1 Large
Curry Leaves - 1 big stalk
Pepper Powder - 1/2 tsp or more as per your taste
Oil - 2 Tbsp
Mustard Seeds - 1/4 tsp
Bay Leaf - 1
Cinnamon - 2 small sticks
Salt to taste
Turmeric Powder - 1/4 tsp
Kashmiri Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - 1/2 tsp
Marinate the chicken with the above spice powders and salt. Let sit for at least 30 minutes.
Make a coarsely ground paste of the below and keep ready :
Ginger - 1 inch piece
Garlic - 8 - Cloves - Medium Sized ones
Green Chillies - 2
Method :
In a cooker, pressure cook the marinated chicken with very little water. Keep ready.
In a skillet or pan, heat some oil. Splutter Mustard seeds. Add curry leaves, Cinnamon and Bay leaves.
Add the chopped onions. Sauté well. Sprinkle some salt to fasten the cooking.
Once the onions turn a light brown, add the ginger garlic and Chilli paste and sauté well. Cook till the raw smell dissipates.
To this add the cooked chicken ( without the chicken stock) and mix well. Check for salt and seasoning and adjust as you see fit.
Add pepper powder to the chicken. Sauté on high heat with frequent turning over to ensure the chicken does not burn much. Just a good sear is what we are looking for.
Switch off the flame and serve hot with rice.
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