Chilly garlic-ky chicken (Serves 4)

Chilly garlic-ky chicken…….hmmm this is definitely indo chinese. Wouldn't this be your first thought?? Well my friends, nothing can be further from the truth. But as the name does suggest,  this recipe uses ONLY dry red chilly and garlic as the sole spices. Any doubt as to whether these two ingredients are enough to make a delicious chicken curry would be put to rest immediately after you taste this wonderful and easy preparation.This goes so well with rice or rotis or appams or idiyappams…

Boned chicken ½ lb, I used chicken thighs
Dry red chilly 10-12 nos
Garlic pods 10-12 medium pods
Red onions 3 nos, medium, thinly sliced
Tomato 2 nos, medium chopped
Vinegar/lemon juice 2 tsp
Oil 2-3 TBSP
Mustard seeds 1 tsp
Salt as needed

Preparation

Wash and clean the chicken and cut them into medium size pieces, set aside.

Heat 2-3 TBSP oil in a pan at high flame. When it is fuming hot, reduce heat to low and add dry red chilly, and take them out immediately. Set aside. Now add the garlic pods and fry till they fetch a golden brown color. Drain them out of oil and allow the fried red chilly and garlic to cool down. To the same oil, splutter mustard seeds and then add thinly sliced onions. Sauté this until translucent. Add the chicken along with salt and vinegar. Cook covered until chicken is 70% cooked. Open lid and allow the liquid to evaporate, if any.

Meanwhile, grind the red chilly, garlic and tomatoes to a fine paste. Add this ground paste to chicken and mix well to combine. Cook for another 5 -10 minutes or until oil separates. Switch off flame and add curry leaves. Serve hot....

Cheers!!!!!
Suji