3 lb chicken
1 tsp salt
1/4 tsp ground turmeric
4 tbsps vegetable oil
1/2 tsp black mustard seeds
1/2 tsp skinned urad dal
1/2 tsp whole fennel seeds
5 whole dried red chillies
1 medium onion, peeled and chopped
Instructions...
1) Cut the chicken into small serving peices as one might
for chinese food. The breast should be split in half and
each half cut into 6-8 peices. Thighs and drumsticks
should be halved.Rub 3/4 tsp salt and the turmeric onto
the chicken and set aside for 15 minutes.
2) Put the remaining salt in a bowl with 3 tbsps water and
set aside.
3) Heat the oil in a wok or frying pan over a medium high
flame. When hot add the mustard seeds. As soon as they
begin to pop add the dal. As soon as this turns red put
in the fennel seeds and red chillies. When they start to
darken add the onion and stir and fry until it browns
lightly.
4) Add the chicken peices and stir and fry for about 5
minutes. Start sprinkling a little salted water at atime
from the bowl over the chicken and keep stirring and
frying over a medium high flame. Fry the chicken for
about 10-15 mins.All the salt water should be used up.
5) When the chicken is cooked through and slightly browned
remove with a slotted spoon and serve.This goes well
with Mysore Spinach with Dill, Cauliflower with Dried
Chillies and Mustard seeds, Plain Rice and Mysore Split
Peas with whole shallots.
