Nattu Kozhi varuval
Chicken can be fried in a several different ways and this one is of the most simplest and authentic ways of doing it! This dish satisfies the non-vegetarian craving quite well! Here we go with the weekend virundhu!
Ingredients
Chicken (preferably naattu kozhi or Cornish game hen to get an authentic flavor) - 1 pound, cut into small cubes
Onion - 1/2 (finely chopped)
Ginger-Garlic paste (Ingi poondu vizhudhu) - 2 teaspoons
Peanut Oil (Kadalennai) - 2 teaspoons
Salt to taste
Daily Samayal's Special Karimasala Podi - 3 teaspoons
Mustard (Kadugu) - half a teaspoon
Curry leaves (Kariveppilai) - 5-6 leaves
Procedure:
1. Add 2 teaspoons of peanut oil (can be substituted with corn oil / vegetable oil but peanut oil enhances the 'gramathu' flavor) in a flat-bottomed vessel.
2. Add mustard seeds.
3. When mustard splutters, add curry leaves, chopped onions, salt, turmeric and fry for a few minutes.
4. When onion turns slightly brown, add ginger-garlic paste and fry for a few seconds (until the raw smell is gone).
5. Add chicken, saute and add quarter cup of water. Cover and cook for 10-12 minutes or until done. Chicken should be dry, free of chicken stalk. (If there is any stalk, drain and use it for chicken kuzhambu or chicken soup)
6. Add 3 teaspoons of Karimasala Podi (substitute it with 1 spoon chili powder, 2 spoons coriander powder, half spoon garam masala powder). Saute continuously until you get a rich brown color. It would take 5-6 minutes. (Caution: Don't let it stand without sauteing, this might result in burning).
Done!
Serve with Rice & Sambar, Rice & Chicken Kuzhambu, Rice & Meen Kuzhambu, Rice & Rasam, Curd Rice, Bisibelebath.
IngredientsChicken (preferably naattu kozhi or Cornish game hen to get an authentic flavor) - 1 pound, cut into small cubes
Onion - 1/2 (finely chopped)
Ginger-Garlic paste (Ingi poondu vizhudhu) - 2 teaspoons
Peanut Oil (Kadalennai) - 2 teaspoons
Salt to taste
Daily Samayal's Special Karimasala Podi - 3 teaspoons
Mustard (Kadugu) - half a teaspoon
Curry leaves (Kariveppilai) - 5-6 leaves
Procedure:1. Add 2 teaspoons of peanut oil (can be substituted with corn oil / vegetable oil but peanut oil enhances the 'gramathu' flavor) in a flat-bottomed vessel.
2. Add mustard seeds.
3. When mustard splutters, add curry leaves, chopped onions, salt, turmeric and fry for a few minutes.
4. When onion turns slightly brown, add ginger-garlic paste and fry for a few seconds (until the raw smell is gone).
5. Add chicken, saute and add quarter cup of water. Cover and cook for 10-12 minutes or until done. Chicken should be dry, free of chicken stalk. (If there is any stalk, drain and use it for chicken kuzhambu or chicken soup)
6. Add 3 teaspoons of Karimasala Podi (substitute it with 1 spoon chili powder, 2 spoons coriander powder, half spoon garam masala powder). Saute continuously until you get a rich brown color. It would take 5-6 minutes. (Caution: Don't let it stand without sauteing, this might result in burning).
Done!
Serve with Rice & Sambar, Rice & Chicken Kuzhambu, Rice & Meen Kuzhambu, Rice & Rasam, Curd Rice, Bisibelebath.
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