Pickle Chicken
Pickled chicken is a south Indian recipe I picked up from my grandmother and is a Godsend for working mothers like me. It can be a side dish in itself and can be tossed with noodles or pasta for an instant snack when one is dead tired and has no energy to cook anything elaborate
Steps
- Buy a kilogram of boneless chicken, clean and dice it into one inch cubes.
- Next prepare a marinade of 1 tbs of salt, 1/2 tsp of pepper, 1 tsp of turmeric and 1/2 teaspoon of cayenne pepper.
- Julienne 3" of ginger and 1 whole pod of garlic and wash a hand full of curry leaves
- Next deep fry the diced chicken in oil that is just enough to cover the chicken.Take it out and let it drain on paper towels.
- If the oil is still clean, fry the ginger and garlic for 2 to three minutes, and also pop the curry leaves for a minute before scooping them all out of the oil.
- Add half a cup of vinegar to the same oil and turn off the heat in a minute
- Put the fried chicken, ginger, garlic and curry leaves in a clean dry glass jar
- Pour the oil and vinegar mixture over the chicken, ginger and garlic
Tips
- the trick is to keep the temperature low to prevent the oil from burning
- It is good to use oil in which the chicken has been fried for the next two steps as that helps retain the flavor
- This pickled chicken stays for a long time at room temperature in cooler climes and needs refrigeration if staying in a coastal area or warmer places.
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