• South Indian Chicken fry - chicken uppu kari



    Chicken Chettinad Fry/ Chicken uppu kari

    The recipe is quite famous in my place, prepared with either chicken or mutton. The recipe is called "uppu varuval" or "uppu kari". This authentic south Indian chicken fry is not as spicy as it looks, masalas are simple. This dish is mainly with salt and dry chilies with little masala flavors.  
    This recipe is served as a side dish with hot rice and dhal. The recipe is delicious, I should say very very delicious. 

    Ingredients:
    Chicken - 500 gm or 1 lb.

    Marination:
    2 tsp - yogurt
    Half a tsp - pepper and cumin powder
    Half a tsp - turmeric powder
    Half a tsp - garam masala.
    1 tsp - ginger paste
    1 tsp - garlic paste
    salt to taste.

    To temper:
    3 tbsp of olive oil or sesame oil.  
    1 cinnamon stick, 3 bay leaves, 3 cloves.
    half a tsp - mustard. 
    half a tsp urad dhal. 
    20 shallots
    15 dry red chilies. 
    handful of curry leaves or Thai basil. 

    Mix all the ingredients and marinate the chicken for 30 mins
                                     Fry the chicken with marination. Add half a cup of water and 1 tbsp of oil while cooking. Cover and cook for 7-10 mins.
    Cook until the chicken is tender and all water has evaporated.

    In another pan, Heat 2 tbsp of olive oil or sesame oil.Add mustard, urad dhal, cinnamon stick and bay leaves and cloves (optinal)

    Add sliced shallots, and add salt to the shallots. 

    Add dry red chili and curry leaves. If curry leaves are not available or if you are not used to, you can add thai basil. 

    When the shallots are cooked, add the cooked chicken with the masala. 

    Stir fy the chicken with shallots masala for 3-5 mins. 

    Garnish with coriander leaves.








    - Sangeetha Arivarignan Ganesh

    5 comments:

    1. half tbs pepper enough for 1/2 kg chicken?

      ReplyDelete
    2. Yeah, because I added 20 dry red chilies. Give a taste test when the chicken is done you can add more pepper later.

      ReplyDelete
    3. Can you add a mutton recipe of this type.

      ReplyDelete
    4. Wow, that looks so delicious. I am now having some saliva overflowing. It makes me miss my mother's way of cooking Indian recipes especially curries. I wish that there have some place here where we can enjoy authentic curries.

      Cheers xxx
      Prasad

      ReplyDelete

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    About

    I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.

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