Returned home after having a great holiday only to discover that my laptop had developed some snag, resulting in delay in writing my next post. Anyway, alls well that ends well. J So here I am, back, with a simple yet delicious peppery fried chicken.
After being on a diet of a variety of cheeses, breads, chicken salami & sausages and pizzas (which actually was fun initially), during our holiday to Europe, our Indian palate was screaming for some thing more flavoursome and definitely something spicy!! In fact, my daughter was craving for a simple plate of rice and dalJ…poor thing! I thought of complimenting the rice and dal with a dry preparation of chicken.
Though, as a habit, I normally marinate the chicken before I cook it so as to tenderise it and also to infuse those extra flavours deep within. But this dish is an exception. Here I just clean, wash and pat dry the chicken before I fry it. Since it is fried so I do not make this chicken very often though I must admit that its peppery flavours are somewhat addictive J
I serve the chicken with a cooling salad of cucumber and onions. Though you can omit onions but we Indians love our onions especially with the non-vegetarian dishes. They help perk up the flavours of the non-veg dishes besides the fact that they are ideal to be consumed during the hot Indian summers as they apparently help prevent sun stroke!
For the salad, I sprinkled some salt and lemon juice over the cucumber and onions and let them rest for 10-15 minutes before serving. The crunchy and cool cucumber provides a perfect balance against the peppery chicken. This can be served as a starter or as a side dish.
Although ingredients are very few and the procedure is simple yet the end result is interestingly amazing J
I emphatically recommend it…a must try!!
750 grams Chicken (cut in small to medium sized pieces)
1tbsp Vegetable oil (to prevent the butter from burning)
2 tsp Pepper, coarsely ground (adjust the amount to suit your taste)
Wash and clean the chicken. Pat dry it
Heat the oil and butter in a wok.
Carefully add few of the chicken pieces.
Cover the wok with the lid and fry the chicken on medium low flame turning them once a while.
Fry till the chicken cooked and is golden brown.
Remove the fried chicken on an absorbent paper or kitchen towel.
Fry the entire chicken in batches.
Once done, remove the oil from the wok.
To the wok, add water, salt and pepper.
Once the water begins to boil add the chicken piece to it.
Cook the chicken till the water evaporates and the chicken pieces are well coated by the crushed pepper.
Serve hot! Enjoy!
Note: Keep just a wee bit of liquid in the chicken so that it remains moist/ juicy. Note: If at any point you feel that the oil/butter is not sufficient, add a little more to ensure that the chicken is well cooked.
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