Preparation Time : 30 minutes + marination time for 8 hours or over night
Cooking Time : 15 – 20 minutes
Serving : 8 members
Description
Chinese – Kerala chicken fry . A recipe I came up in a foodie group ( don’t remember exactly which one ) .when i first saw the recipe wasn’t sure how it would taste , but the textures and flavours came together beautifully and really complemented each other . the magical marriage of these two diverse cuisines resulted in a knock out dish with an explosion of different flavours. Every home has its own fusion of their fathers side authentic dishes along with their mothers side authentic dishes that creates a togetherness of two culinary cultures as one . to add upon this the new trend of foreign touches manifest each home kitchen more with an undeniably complex and interesting cuisine imbued with influences from around the world . Fusions always leads to fresh ideas with a celebration of vibrant flavours of the world along with the love for the brilliant deep craving , nostalgia of home cooked food . why wait ???? Go ahead and enjoy peeps !!!
Ingredients
Ingredients | Quantity |
|---|---|
| Chicken | 1 kg |
| Cinnamon stick | 2 inch piece |
| Peppercorns | 2 tablespoons |
| Dry red chillies | 6 to 8 |
| Turmeric powder | 1/2 teaspoon |
| Green chillies | 3 slit |
| Garlic | 7 flakes |
| Ginger | 2 inch piece |
| Curry leaves | few |
| Vinegar | 2 teaspoons |
| Soya sauce | 1 tablespoon |
| Onions | 2 sliced |
| Coconut oil | 4 tablespoons |
| Salt | to taste |
Method
- Dry roast pepper , cinnamon , cloves and dry red chillies separately for a few minutes until a nice aroma arises .
- Make sure not to burn these ingredients .
- Cool the roasted ingredients and grind along with ginger , garlic , vinegar , soya sauce and salt to a smooth paste .( add little water if required ) Marinate cleaned chicken in this ground masala over night or for 8 hours at least in the refrigerator . ( over night marination tastes better .) Cook the marinated chicken with a lid covered until the masala gets fully absorbed and becomes dry . Set aside .
- Heat 3 tablespoons of coconut oil in a pan and roast the cooked chicken to a brown colour for a 5-8 minutes in low flame as we don’t want the chicken to become to dry and rubbery .
- Fry sliced onions , green chillies and curry leaves to a golden caramelised brown colour In one tablespoon of coconut oil .
- Mix with the roasted chicken and serve hot .
