Pan Fried Turmeric Chicken With Curry Leaves

With so much homegrown turmeric from my lil space, I used them all in my cooking ..Nyonya Acar, Pan Fried Chicken and the rest, I made ground paste for Assam curry etc which can be kept in the freezer for months before the next batch of turmeric is ready for harvest :)  It takes 9 months before I can harvest the next load, well , nothing comes easy but worth the waiting though. This dish is so simple and yet so flavorful.  I added homegrown curry leaves for extra oomph . Hubby Wild Boar loves this dish and I can cook this often for him if I am too lazy to try out new recipe. He doesn't mind eating tumeric fried stuff which makes homecooking so much easier at times :p  I prefers pounding the turmeric and spices using my inherited mortar and pestle from my dearest Mom than using a blender.  Nothing beats convention methods when it comes to cooking.  No short cuts if you want your food to taste really good.

 pound the turmeric, black pepper and shallots together 

for better taste

 marinade the chicken pieces overnight

or for at least 2 hours for a really good marinated flavor

add cornflour to the marinated pieces 5 mins

before pan frying for extra crispness

pan fried till cooked and crisps at edges

add then curry leaves 5 mins before dishing up

Pan Fried Turmeric Chicken With Curry Leaves
(for 2 persons)

1/2 chicken with or without skin - cut into pieces and drain off excess water

marinade paste - pound together the marinade ingredients

a few pieces of fresh turmeric - scrap off skin and sliced
1 tsp of black peppercorn
3 shallots- sliced

a tsp of salt and sugar to taste
1 tbsp of cornflour
a sprig of curry leaves - wash and drain dry

Method:

1.Cut the 1/2 chicken into pieces , drain off excess water before adding marinade paste, salt and sugar

2. Marinate the chicken overnight or at least 2 hours before pan frying. Add corn flour 5 minutes before frying.

3. Heat up  a non stick deep pan , add a tbsp of rice bran oil and pan fried till chicken pieces are crispy at the edges and cooked through.  Add curry leaves , 5 minutes before dishing up for extra oomph.

4. Dish up and serve with rice.

Enjoy!