Some friends from Wales suddenly announced they were coming over and I had to make do with some left over chicken breasts and sausages to do the impromptu cooking. These are good cocktail recipes, really easy and absolutely tasty.
Thattukada style Chicken Fry adapted from Sig's recipe
Boneless Chicken breasts- 250gms, cut into bite size pieces
Ginger garlic paste- 1 tbs
Coriander pwd- 1/2 tsp
Turmeric pwd- a pinch
Chilli pwd- 1/2 tsp
Garam masala- 1/4 tsp
Maida- 1 tsp
Lemon juice- 1 tsp
Salt- to taste
Oil- enough to deep fry
Onions- 1 small cut lengthwise
Curry leaves- 2 sprigs
Marinate the chicken pieces with the above (except onions and curry leaves) ingredients and keep for an hour. In a wok, heat the oil and deep fry the chicken pieces till brown on both sides. Remove with a slotted spoon and drain on a kitchen towel.
Remove some of the oil from the wok and throw in the curry leaves and onions. Fry well till brown and soft. To this add the fried chicken pieces and sautee till they are all well mixed. Serve hot with a glass of Chardonnay.
Notes: I guess it would taste even better if its with bone. I didnt have any
Using coconut oil for the frying makes a world of a difference but an unhealthy option.
Sausage Stir Fry
Chicken or Pork Frankfurters/ sausages- 4, cooked and sliced into bite size pieces
Pointed sweet red pepper- 1, sliced lengthwise
Pepper pwd- 1 tsp
Balsamic vinegar- 1 tsp
Oil- 1 tbs
In a wok heat a little oil and cook the sausages along with the pepper powder. Keep aside
Pour in the rest of the oil and stir fry the red pepper till soft and cooked. Add the sausages and the balsamic vinegar towards the end, give a final stir and serve hot.
Note: It will be fancy if you use tooth picks and do a pepper, sausage arrangement.