Tuesday, July 28, 2009

Asian style chicken 'popcorn'

I concocted this a while ago on a day when I really craved to sink my teeth into some flavorful chicken appetizer. And this worked really well! Monu, I am sure you would enjoy making this (sorry, though since its me, i just use andaaz se spices)!

Chicken breast
soy sauce
lemon juice
black pepper powder
hot sauce
bread crumbs
Chopped green onions for garnish.

cut chicken breast into 1/2 inch cubes. In a ziploc bag, add soy sauce, pepper powder, thinly sliced ginger and garlic, a couple drops of lemon juice. Add the chicken cubes, seal the ziploc bag, squeeze out as much air as possible. Leave the marinating chicken in the fridge overnight.

In a bowl, beat eggs, add salt, a few drops of hot sauce and pepper.
In another bowl, add breadcrumbs, salt, pepper and chilli powder.
Heat oil in a pan
Dip the chicken cubes first in the egg batter, then in the bread crumbs and then shallow fry in medium hot oil till they are brown and crispy on the outside.

Garnish with chopped green onions.

Serve hot with ketchup or hot sauce.

Anjana's chicken curry

Anjana's kitchen had a lot of feasts to offer, one of the most memorable was Kozhi-curry. Nostalgic moments from god's own country, mmm-yum! So here it is, recorded for posterity. All proportions are andaaz se, with due respect to Anju's kai-punyam.

Chicken curry Kerala style (From Anjana's recipe box)

Marinade: Roast coriander seeds (about 2.5 tablespoons for 1 chicken) and dried red chillies. Grind along with chopped onions, ginger and garlic. To this, add sliced onions, slit green chilly, poppy seeds (khus khus) and curry leaves.

Marinate chicken in the above marinade for about 15-30 min.

Curry: Fry bay leaf, black peppercorns, cumin seeds, fennel seeds (double of cumin seeds), cloves, cinnamon, finely chopped ginger and garlic. When garlic turns golden, add chicken, cook on high heat till chicken is slightly brown. Mix well, turn heat to medium, and let it simmer for about 20 min or so. Add a little bit of whole milk and salt. Add curry leaves. When chicken is done, add coconut milk. Let it simmer for a bit and turn off the heat. Ready!

Great with aapams or parboiled rice.