For the coming three days, you will see me posting for the theme “One Bowl Dishes” for the Blogging Marathon #102. Now the problem with this theme is that it can encompass a wide range of dishes. Either you cook in one dish, or you serve everything together in a dish, or you do from start to end in one dish. After scratching my head a bit and confusing Valli with my emails, I finally decided to stick to three recipes from my draft that I thought will justify the title. So here we go…
Chicken fry is something that any household with a carnivores family would hog on. I mean I could fry a pot full and still see it empty. When compared to curried chicken that takes time to move out, fried chicken is always welcome. I am not a fan of deep frying, though it always tastes the best. After playing around with so many ways of serving chicken that is not essentially fried but looks fried, I have zeroed on this one that I am posting today.
I have made it so many times because it is a literal no-brainer. You just need 30 minutes from start to finish to get this done. Just that apt recipe when you have guests coming for dinner at short notice… Unlike the easiest chicken fry where you need to slice a couple of onions – but please try it, I swear, it will get you hooked! – this doesn’t even have that. But it turns out well each and every time. And disappears each and every time. I clicked for the blog the first time I made it but after that I have forgotten how many times I have repeated it on my menu, due to high demand. The men love it, the girls love it… And what’s best? Adjust the spices to your family’s liking and you are good to go! Off to the recipe…
- 1 kg chicken, cut into medium pieces, washed and drained
- 2 tbsp coconut oil
- 2 sprigs curry leaves
- 1 heaped tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- ½ tsp black pepper powder
- ¼ tsp fennel powder
- ¼ tsp cumin powder
- ½ tsp garam masala powder
- Salt to taste
- Heat oil in a frying pan. Splutter the curry leaves. Switch off the flame.
- Add all the spice powders and salt to the hot oil and immediately sprinkle some water to make a paste. Give it a good mix.
- Switch on the flame, keep on simmer and cook the masala paste for a couple of minutes.
- Add in the chicken, toss well to coat. Cook on medium flame stirring in between till done.
- The chicken may release its stock. Once it is almost cooked, increase the flame and cook till the stock dries and coats on the chicken, giving it a fried look. Make sure to stay close and keep tossing the chicken.
- Switch off and serve hot with sides.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#102.