
A lot has happened over the past few months. Well, I am not that regular on my blog these days. Although I would like to blame it on the current climate, the ever-so evolving situations, stress that comes with it, I partially blame on my laziness. While I try and capture a lot of photos during my cook-a-thons (which rarely happen these days ) I also blame it on me having lesser free times to be able to pen them down. I would also be lying that I don’t ever think of my blog when all I do is keep wildly guessing WHEN I would get to post and publish a good outcome
Our metro networks are finally getting upgraded- The North half of Adelaide – and I am going to sneakily blame on my commuting times and my wavering moods to cook a decent meal. Sometimes I rely on home cooked refrigerated foods sometimes fresh ones. This is one recipe thats become one of my favorites over the years. Simply because its easy, convenient and an absolute substitute for the deep fried chicken with the Indian rub. This has Indo Chinese flavours
- Soya Sauce
- Ginger- Garlic
- Chilli Powder
- Pepper
Turmeric and Curry Leaves is an addition tilting the scales a wee bit to home
You throw together all the ingredients including the oil – marinate, Cook in a pan and 30 minutes later you have pan-fried chicken. This fry is best when had fresh .


Marinate all of the Ingredients for a minimum of 1 hour Remove from refrigerator an hour before cooktime Add to pan and sear it on medium high heat and then lower and cook for 5-7 minutes Cover for about 5-6 minutes Now cook till the juices run dry on medium heat for another 5-7 minutes Serve
Recipe:
Serves – 4-5
Prep time – 5 mins
Cook time – 30 mins
Chicken about 650 gms – Cut to small pieces, bone in
Kashmiri Chilli powder – 1.5-2 tsp
Turmeric powder -1/2 tsp
Pepper – 1 tsp – freshly ground
Soya Sauce – 1tbsp
Salt -1/2 tsp, adjust to taste
Ginger Garlic paste – 2 tsp
Oil – Any Vegetable/ Canola/ Ricebran Oil – 1 tbsp
Curry leaves – 1-2 sprigs
Method
Mix and Marinate the chicken in the above ingredients including oil for at least an hour
I marinated mine overnight and left it in the fridge
I left it on the counter 30 minutes ahead for it to come to room temperature
A heavy bottomed pan or a nonstick pan works well
Transfer chicken on medium high heat and after about 5 minutes cover and cook on low medium for another 10-12 minutes
After that open pan and leave it to cook till water evaporates and juices run dry
Do not add any water
When water is evaporated toss the chicken for a few minutes will well done and cooked through
Remove and serve. Pairs well with Rasam Rice and can be used as sides for Biryani and flavoured rice