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Kodi vapudu

INGREDIENTS:

Country Chicken : 200gms

Ginger and garlic paste : 10 gms

Onions: 50 gms

Bengal gram dal: 2 tsp spoon

Curry leaves: a sprig

Guntur chilli: 5 gms

Mustard seeds: One tablespoon

Garam Masala: a pinch

Turmeric powder: a pinch

Chilly powder: a pinch

Rice flour: 15 gms

Lemon: 1 no

Salt: to taste

Refined oil: to fry

Chef Madan Singh heads the Indian Kitchen at Hotel Fortune Pandiyan, Madurai. He started his career as a trainee 14 years ago in the same hotel and continues to be loyal.

METHOD:

Cut the chicken into cubes, wash and clean it thoroughly.

Marinate the chicken with ginger and garlic paste, lemon juice, Guntur chilly paste, salt and rice flour. Rest the chicken for 30 minutes. Deep fry the chicken cubes in low heat and drain the excess oil. Heat oil in the frying pan, crackle mustard seeds, sliced onions, dry chillies and curry leaves. Sauté until light brown in colour.

Then add the fried chicken into the pan and stir fry together. Ensure that the chicken gets layered with entire tempering. Garnish with red chillies, coriander and curry leaves.

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