Veronica’s Chicken ‘Aroma’

Cutting calories and food portions gets  repetitive and boring : its the same old, same old with some slight variations, at least as far as I am concerned. Its a drag to explore new variations on 100 or 150g of chicken per meal, month in and month out. Veronica, who is a part of the how shall we cook the chicken today dilemma produced this absolutely delish dish, skewered and very lightly pan fried – from watching a TV program on Indonesian food.

Measurements are, as they say in India – andaz se – or as per your preferences – increase or lessen as you desire.

Boneless chicken breasts, cubed

Coriander powder

Cumin powder

Chili powder

Turmeric powder

Garlic, minced

Shallots, minced

Ginger, minced

Curry leaves

Salt

  • Marinate the chicken pieces in the coriander, cumin, chili and turmeric powders for at least an hour.
  • In a dash of oil, fry the onion, garlic and ginger till fragrant and just browned.
  • Add the chicken pieces and marinade, and a bit more oil, if necessary. Stir fry till just done.
  • Season with salt, add the curry leaves, give it another good stir and its ready to eat.

 

 

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