Fried Chicken   
by: Raj Nair (IMS_NAIR@a1.ode.ohio.gov)

This recipe came out of my grandmother's kitchen and I have not seen this in any cook book. This is the only way my grandfather used to eat meat.

Ingredients:

  • Boneless chicken pieces half to three-fourth inch cubes   -   2 Lb.
  • Onion, peeled and cut into half to three-fourth inch size   -   3
  • Cinnamon powder   -   1 tbs.
  • Cloves powder   -   1 tbs.
  • Whole red (dried) chili   -   10
  • Potatoes   -   5 (Medium size)
  • Oil   -   Half cup
  • Butter, slightly salted   -   Half cup or a stick
  • Water   -   1 Cup
  • Salt   -   One and a half Tsp. (or to taste)
  • Mustard seed   -   1/2Tsp.
  • Curry leaves   -   1 bunch

Method:

Mix the chicken, salt, onion, chili, cinnamon, cloves and water in a non-stick pan. Cover and cook the mixture for about 1 hour (or until cooked well) on top of the oven. Once it is cooked, separate the chicken pieces to a bowl keeping the onion and chili in the pan. Make a coarse paste out of the cooked onion and chili by mashing it in the pan with a large spoon. While the chicken is being cooked, boil the potatoes in water until it can be peeled with hand. Slice the peeled potatoes into one-eighth inch thick slices. In a non-stick frying pan, heat the oil and butter. Fry the potato slices in the oil/butter until they turn medium brown. You may need to springle a little salt, while frying, to make it more tasty. Fry all the potato slices in 2-3 turns. Once the potato slices are fried, use the remainder of the oil to simmer the mustard seed (until broken) first and then adding curry leaves. Add the cooked chicken pieces and fry for 2-3 minutes. After they turn brown, add the onion/chili paste, mix thoroughly and cook for about 5 minutes. Add the fried potatoes to this and lower the heat and cook for another 5 minutes. Serve with rice.