We working moms are in constant search of quick meals prepared with ease and readily available ingredients. No chopping onions, or grinding ginger garlic paste or pureeing tomatoes or making coconut paste. This dish is one of my favorite chicken recipes my mom used to make. In fact she is the chef behind this dish. And all my family and relatives used to enjoy this chicken preparation when ever amma made it.
Since it is a dry preparation its stores good too. In those days when my Dad use to work in a different province my mom use to pack this chicken for him to go in the long train journey along with my grand mother lemon rice. Since then Lemon rice and this dry chicken became my favorite that I try to make lemon rice to go with it most of the times I cook this chicken.
This time also made some mango dhal so that we can enjoy this chicken with plain rice also.
It wipes away the notion that too many ingredients or complex recipe contribute to great taste. Because with a few steps and and less ingredients this dish is so flavourful and tasty that it amazes me whenever I cook it.
1-1/2 lb chicken bone in , skinless, cut into curry size pieces
2 Tbsp Oil
1 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
Coriander leaves to garnish
5 Spices :
1 Big Cinnamon Stick broken
2 inch Ginger julienned
6-8 Garlic pods slightly crushed
Clean chicken of any fat and wash thoroughly.
Season it with red chilly powder, turmeric, and salt, keep aside
Heat up a wok or Kadai, add oil.
After the oil is hot add the dry spices first and fry till slight color change.
Then add ginger slices and crushed garlic pods and fry all together for a minute till beautiful aroma emits.
Now add the seasoned chicken and mix well to coat it with spices and oil.
Do not add any water.
Roast till the chicken turn color and is fully cooked.
Keep stirring in regular intervals to see that the chicken is not burnt.
Once the chicken is done, garnish with coriander leaves and remove from heat.
Serve with lemon rice or plain rice with rasam, sambar or dhal.