Thursday, February 14, 2008

Chicken Pepper Fry

This recipe is from a book called Aharam, Traditional Cuisine of Tamil Nadu, by Sabita Radhakrishna. This must be one of the best cook books I have. My friend Nayantara Patel, a very good cook herself, swore by it and gave it to me as a wedding gift . So I am especially attached to it. I will add many recipes from this book as we go along, but here's the first.

1 Chicken jointed into 8-12 pcs
1 Lime
3 Tsp Ginger-Garlic
1/2 Tsp Turmeric powder
Salt to taste

2 Dsp whole black pepper
2 Dsp Cumin Seeds
4 Cloves
2 pcs Cinnamon

3 Tbsp Oil
10 Curry leaves
2 Large onions thinly sliced
Garnish with chopped fresh coriander leaves

1. Marinate the chicken pieces in lemon juice, ginger-garlic paste, turmeric and salt. Set aside for 30 minutes.
2. Dry roast the ingredients to be powdered, and then grind them
3. Heal oil, add curry leaves, fry onions till golden brown. Add powdered spices and saute.
4. Add the marinated chicken. Fry for 5-8 minutes.
5. Add a cup of warm water and lower heat. Half cover the dish and let the chicken to cook
6. Add coriander leaves. Check the salt.

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