|Dry Chicken (South Indian Style)|
This is an easy to cook chicken recipe that I tried today. It turned out really well, much to my surprise. This dried chicken recipe has a tangy peppery taste and should be good to eat with chapatti. We had it with steamed rice though for Sunday lunch.
Ingredients and Preparation
Chicken (500 gm)
Ginger garlic paste (2 tsp)
Curry Powder (Any good one like Gemini, Everest, Ruchi, MTR, etc)) - 2 tbsp
Green Chillies - To taste
Mustard paste (ready made or home made) - 1 tsp
Vinegar - 2-3 tbsp
Ground Pepper - 2 tbsp
Mustard seeds - 1 tsp
Onion - 2 big
Oil - 2 tbsp
Salt to taste
Marinate Chicken (500 g) with ginger garlic paste (2 tsp), turmeric powder, chilli powder, vinegar, green chilli (1-2), half tsp mustard paste (I used the Heinz mustard paste that I keep for hotdogs), freshly ground pepper and 2 tsp curry powder (I used Ruchi's Curry Powder). Try to marinate for at least 30 minutes or so, so that the flavours soak in. It is however ideal to marinate for 3 hours.
Slice 2 big onions and keep aside.
Heat oil in a deep wok (Kadhai). Add the mustard seeds. Add the onions and fry. Add the curry leaves and marinated chicken. Add a sliced green chilli. Add salt to tase. Fry on high heat till the water evaporates. Add a little water. Cover it leave it to simmer on low heat. Stir in between to see that the chicken doesn't stick to the pan.
Cooking time - Approx 20-30 Min depending on the quality of poultry.