Pepper chicken fry

Pepper chicken fry

How do your weekends go? I am so far behind the whole of the work week, that it’s usually Sunday noon by the time I’ve caught up with all the backlog – shopping for the week’s groceries, vegetables and fruits, sorting them all, putting away the week’s worth of laundry, oiled and shampooed our hair, de-cluttering a few random places in the house that particularly irk me and pretending not to see the rest. In between we drop kids in classes 5 minutes late. Sundays I take a break from gym, no matter what. I take a break on Sundays even if I’ve not gone to the gym the rest of the days.   After I’ve shopped for a truckload of produce, picked the keerai leaves, bagged vegetables, prepped the coriander leaves and jam-packed my fridge, I am so exhausted I want to eat out. We eat out at-least one of the weekend meals. If we have some free time, we pick an argument. We then wake up on Monday thankful and looking forward for the work week. After a week of short-cut meals, cheat meals, leftovers, one pot meals and maggi I make sure to make something special for Sunday lunch. One particular Sunday, I made this Pepper chicken fry that I had bookmarked from Sabitha Radhakrishna’s book “Annapurni”. It’s a keeper – both the book and the recipe. This pepper chicken fry is reminiscent of military hotel pepper chicken fry or chicken chukka as it is colloquially called. It’s tender, coated with a flavour bursting fiery masala and melt in the mouth delicious. This can be served as a side with steamed rice, biryani or ghee rice. It’s a wonderful recipe to make for dinner parties. It’s not too much effort but is sure to wow your guests. Do make this pepper chicken fry! Enjoy! If you like what you are reading, subscribe to foodbetterbegood, like foodbetterbegood’s facebook page or follow my instagram page.      

Pallipalayam Chicken

It feels like I finally found my calling (in what to blog I mean). After doing my share (however miniscule) of the usual blog staples – red velvet cake, vanilla cupcake, eggless chocolate cakeand pasta in pesto sauce (hard to find a blog that doesn’t have these recipes) I discovered that I am deeply interested in Tamil cuisine. I mean truly interested, interested enough to study about it.  I can see myself sitting beside the Kezhavi (old lady) in her little village house making the Kari Kuzhambu nodding appreciatively, tasting a little and exclaiming “Hmmm.. Unbelievable, divine”. Like in those cooking shows where David Rocco drives to a dusty little village with kids running behind his car, and an old lady shows him how to make Kanji (gruel) while the celebrity chef makes a stylized salad of shallots and green chillies drizzled with vinegar to go with the Kanji. No, I don’t want to be on a show (not that anybody is asking). But I would really want the old lady to smile and share her Kari Kuzhambu recipe with me. I unashamedly ask for recipes wherever I go – waiters, marriage caterers, our canteen cook, long lost friends, moms and aayas of long lost friends, maid servant and complete strangers. But not everybody smiles and makes Kanji for me. They do for David Rocco. The old ladies used to smile for Chef Jacob too. I have a very high regard for him especially because of his efforts to research traditional Tamil food. His specialty restaurant on Khader Nawaz Khan road served wonderful Kongunadu specials but I didn’t have a chance to eat there while it was still open. The restaurant closed soon after his demise. I bought one of his cookbooks recently. This Pallipalayam chicken is from his cookbook.  Pallipalayam is a small town near Erode known more for this chicken fry than anything else. The recipe is amazingly simple. Just 3 ingredients – chicken, whole dry red chillies and garlic. I am obviously excluding salt, turmeric, oil and coriander leaves as otherwise it won’t be 3-ingredients. But the fact is – it’s minimal yet tasty. I loved it that the chicken was not rubbery or stringy even though I’d cooked it for nearly half an hour. It takes time for the chicken to soak up the chilli juices. So be patient and don’t add water or red chilli...

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