Do you want to be part of a naming ceremony? Come on, jump in! This recipe is very similar to the easy chicken fry recipe, I’ve posted sometime back. Then why am I posting it? Well…there is no frying involved in this and this one is dressed up in a tangy flavor too, which btw, is one of my most fav flavors :)
I got this recipe from “Vanitha Pachakam” Magazine and its named as Pasted Chicken. Somehow I didn’t like that name very much and my chicken didn’t come out as pasty. Since this dish is something that you can munch while having a drink or watching TV, or while gossiping with friends, I wanted it to sound very hep & happening ;).
Since I myself is not much of a hep & happening person, I couldn’t think of any such names. So if you can find a suitable name for this “nameless chick”, please do drop in a comment. We will select from that. Come on… get thinking, dust your creativity. I’m waiting…
Meanwhile you can make it and see, so you can get more clarity about the naming process, what say ;)?
Update on 20/03/2010: I guess its time for the “nameless chick” to be named. Thank you so much for participating in this. I very much enjoyed going through suggestions sent by you. Ok…now the name, we liked all the names, but we are slightly leaning more towards the “Cocktail Crunchies” suggested by Nisha. I modified it a bit to “Cocktail Chicken Crunchies”. Nisha, hope you dont mind it. Once again, thank you :)
Here is the recipe:
- 1/2 kg Chicken (cut into small strips/pieces)
- 1 – 1.5 tbsp Kashmiri Chilly powder
- 1/4 – 1/2 cup Oil
- 1/2 cup Curry leaves
- 4-6 Green chilly (slit lengthwise (adjust as per your spice tolerance))
- 1/4 cup Tomato sauce / ketchup
- Combine chicken, Kashmiri Chilli powder, oil and salt in a non stick pan. Cover & cook till the chicken is almost done & the water is dried (refer notes). Add curry leaves & green chilly at this time. When the chicken is roasted well, add the tomato sauce and mix well. Cook for a few more minutes and remove from fire. Serve hot.