Easy Chicken Fry

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 .

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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