Saturday leisure in the kitchen.

Saturday Mint Lounge is the most interesting newspaper of the week. I like the Food recipe column that involves history, humour and information much more than just the recipes... today's column "our daily bread" is   by Samar Halarnkar and the recipe was Chicken Pallipalayam. Since most ingredients were available in the kitchen (and the rest came from the "big basket" in 20 minutes), I decided to try it out..

This easy to cook and delicious to eat dish took about two hours. Let's look at the ingredients:

750 gms, chicken (small pieces with bone)

for the marination:

- 2 tsp ginger garlic paste, 1/4 tsp turmeric powder,1/4 tsp salt.(I also used 2 green chillies) 

other ingredients:

10 dried red chillies (you may reduce or increase depending on the pungency and your liking), 12 peeled shallots (small sambar onion), 1/4tsp turmeric powder, 1 tsp mustard seeds (सरसों), 2 tsp finely sliced coconut (not the dried one) about 30 leaves of curry leaves, 2 tsp fresh coriander leaves chopped, 4 tsp sesame oil (I used olive).

cooking method:  

pound ginger slices, garlic cloves and chilli on the grinding stone(सिलबट्टा). marinate chicken with these ingredients, add 1/4tsp turmeric powder, 1/4 tsp salt. I also used a tsp of Coorg Curry Masala and keep it aside for at least 30 mins (in the fridge), I kept for an hour to get better taste.

In a heavy bottom wok, heat 4-6 tsp oil and add mustard seeds,.when they start popping add red chillies and curry leaves. After about a min add shallots and saute till they become brown, add marinated chicken some ginger garlic green chilli paste, 1/4 tsp turmeric powder, chopped coconut. Mix well, cover and cook on medium flame for about 20 minutes, if chicken starts sticking to bottom add a tbsp water. Keep stirring in between. Taste and add salt if needed. Put the flame off when the chicken has turned slightly dark brown. 

You are ready to go. Garnish with coriander leaves. Plate and serve. Eat with plain parantha or rice. Add some side dish like fried potato veg and curd.

Enjoy your meal and share as to how did it go.