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Thursday, 9 June 2011

Devakkotai chicken stir fry

My next recipe is also a chicken dish. But this is totally a dry recipe which best accompanies sambar rice. I learned this recipe from my hubby’s friend’s mother who is experienced in excellent cooking. Though Devakkotai also comes in chettinad, this recipe is a unique of Devakkotai cuisine.        
Choose tender fresh boneless chicken for this recipe to gain its authentic Devakkotai cuisine’s taste…

Boneless chicken                                            500gms
Small onion (sambar onion)                            15nos
Garlic                                                              15 cloves
Fennel seeds                                                    1tbsp
Jeera                                                                1tbsp
Chilli powder                                                  1tbsp
Turmeric powder                                             ½ tsp
Oil                                                                   1 tbsp
Salt as required

1. Clean the chicken and cut it into desired pieces
2. In pressure cooker put this chicken pieces and saute it well till oozes out the water in it. Then pour a little water and close the lid. Cook for a whistle
3. Meantime in a blender add onions, garlic, fennel seeds, jeera and grind it to a paste without adding water
4. Once the pressure settles down, open the lid and drain out the chicken pieces(u can use the chicken stock for making khuska)
5. Marinate the chicken pieces with the grinded paste, chilli powder, turmeric powder and salt for ½ hour
6. In a pan add oil and add the marinated chicken add sauté well for 10 minutes in low flame.
7. Garnish with curry leaves

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