On Saturday, still it was paining with the swelling. I insisted we go see an ortho. Consultation and an X-ray later, the doc declared that I had a little scratch on my bone and a torn ligament, which is not that serious, but if I don’t put a cast now, each time I sprain my right leg, I will suffer for a week. We looked at each other’s face, and then he confirmed to the doctor for the cast. Boy, what a cast!!! They wrapped up my complete leg, making me feel that I had broken a bone rather than just scratched it! So there, I have “twisted and tweeked” my right leg, taken medical leave from office for a week, and this cast makes me feel seriously handicapped – I can’t drive, what more should I ask for??? 🙁 🙁
- For the marinating masala: check up the list as in my Kerala Style Baked Chicken post
- 1 kg chicken skinned and cut into small pieces
- Oil to fry
- 5 onions sliced thinly
- 1 tsp ginger garlic paste
- 2 large tomatoes chopped
- 1 tsp Kashmiri Chilli powder
- 1/2 tsp chilli powder
- 1/2 tsp turmeric
- A sprig of curry leaves
- Salt to taste
- Marinate the chicken for at least an hour.
- Heat oil in a pan and shallow fry till nice and done, brown on the outside. Drain the chicken in a kitchen towel.
- In the same oil, add the curry leaves and fry for a minute. Add the onions and saute till it turns translucent
- Add in the ginger garlic paste and cook for a minute till the raw smell goes.
- Now add the tomatoes and cook till the tomatoes get fairly smashed.
- Add in the masalas and salt and cook for 5 minutes till the masalas are well cooked.
- Add the fried chicken and mix well to incorporate the onion masala. Keep it on low flame for 5 minutes for the flavors to incorporate.
- Serve hot with chapathi or paratha!!! Slurp!!!