Nalini Suresh from "Nalini's Kitchen", is one of my friends, which the blogging world gifted me with. She is one such a cute person, who always loves to talk about, food, photography and what not? We got introduced few months back ,through FB. I was glad to know that her Husband is a alumni of "IRTT" Erode. She is just like a "next door" girl, who loves to talk about food. She has a beautiful space, with lot of interesting recipes and pictures. I always admire her pictures, with lot of details.Do check her space for the recipes.She will never hesitate to discuss about the techniques. We will sure have a telephone call for atleast once in a month, though we chat in FB regularly. Now ,lets hear what Nalini talks about the recipe.
Today I am happy to share a guest post for one my friend cum blogger Savitha of Savitha's Kitchen.I got her friendship after I got into the blogging world,initially our friendship started in FB chatting and now we speak over the phone atleast once in a month.Savitha aked me to do a guest post in April,but due to my India trip and personal things kept me busy and finally at December.
Here I am sharing a chicken fry popular in Chettinadu cuisine which goes very well with rasam rice and curd rice.This recipe is a simple and easy to make,doesn't need any fancy ingredients.There is no spice powder used for this fry,the spiciness is from the amount of red chillies used.
Preparation Time -15 minutes
Cooking Time - 25 minutes
Shallots/chinna vengayam(finely chopped)
1 (medium size)
Dried Red chilly/varamilgai(broken)
- Clean and cut the chicken to bite size pieces,marinate the chicken with ginger& garlic paste,1/2tsp salt and turmeric powder for 30 minutes.
- Heat a pan with oil and crackle the fennel seeds,add in the broken red chillies,curry leaves.Now goes chopped shallots and garlic,saute it till transparent.
- Add the crushed ginger and tomato,cook it till the tomato becomes mushy.
- Now add the marinated chicken and saute in for couple of minutes.
- Add salt and a cup of water,cook it covered in a medium flame till the chicken gets tender.Stir it in between for 2 times.
- Once the chicken is cooked,sprinkle the chopped coriander leaves and keep in a flame for 2-3 minutes till it gets dried and reaches the desired consistency.
- Chicken Uppu Varuval is ready.
Serve it with rice.
- The amount of red chillies given here is for bit spicier version,can alter according to your taste.
- Using shallots gives a nice flavor and taste to this curry so try to use shallots,if not use a large onion for this amount of chicken.
- Cook it in a medium flame and if you feel the fry is very dry add another tsp of oil after the chicken cooked completely.
- The garlic cloves used here is a fat clove,if it is a small clove use 15 cloves.