Skip to main content

Spicy Chicken Jalapeño Salan

When we go for long road trips in Tamil Nadu we tend to find these hut typed small food stalls where they serve all kind of South Indian home-made food. Normally they cost less than those fancy restaurants and served in banana leaves hot hot. When I was in Pollachi -my hubby's hometown,we went visit one of his relatives in a village call Subbegoundenpudur. It was just us and his brother as they trip was very long and I left my kids with in-laws. What's the point of going for a vacation when the kids tuck along :) Once back to USA life is going change right.!!! On the way back I was feeling very hungry and we stop by a food stall where they made fresh pratas with chicken curry...very watery type but was very spicy and delicious.

I fall in love with the chicken curry and want to try them at home. I asked the owner how it's was made and was told that just pound some ginger garlic chillie into a fine paste. Then add all the whole spices,onions,tomatoes and finally the chicken and all the required spice powders.Then pressure cook them for about 5 whistles. Oh man!! he sounds that it was too easy for him to prepare them everyday. I got a chance to prepare them when I was in Owasso visiting my old friends. This not the actual version of the curry but with my twist to by adding jalapeno for the kick in the taste.It become a big hit among my hubby's friend and was told that they taste just like those served in the food stall for pratas in India.

Spicy Chicken Jalapeño Salan

Ingredients
Serving Size:5

Marinate for the chicken:

1lb chopped chicken
1tbsp ginger-garlic-green chillie paste (1 inch:3:3)
1/2tsp turmeric powder
1tbsp chilli powder
1tsp grama masala
juice of half lemon
1tsp salt
1tbsp chicken masala powder

In a large bowl add all the ingredients and well coat the chicken cubes and leave them overnight for better marinate or you can marinate for about 2 to 3 hours. Overnight would be better.

1 cup thinly sliced jalapenos
1 cup chopped onions
1/2 cup chopped tomatoes
1 bay leaf
a small cinnamon stick
3 cardamon pods
3 cloves
1/2tsp mustard seeds
1/2tsp cumin seeds
1 sprig curry leaves
1tbsp coriander powder
chopped coriander and mint leaves

Preparation Methods:

Heat 2tbsp oil to a heavy bottom pan and saute the sliced jalapeno till tender and keep aside.In the same pan heat 2tbsp oil on medium flame and add mustard seeds. Once it starts to splutter add cumin seeds,curry leaves, all the whole spice and chopped onions . Saute till the onions are tender and slightly brown..then add the chopped tomatoes and all the spice powder and tomato paste. Fry for 10 minutes and when the oils starts to separated from the spice mixture..lower the level of flame and add the sauteed jalapenos. Give a good stir and then add the marinated chicken cubes as well as the coriander powder. Cover the wok with a lid and let the chicken sweat and becomes tender. Add some warm water if the gravy is too thick.Adjust the level of salt and transfer to a sering bowl garnished with chopped mint and coriander leaves.This gravy would be a great with pratas or even iddles and dosai.


Comments

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t