(Shallow fried/ curried chicken in coconut oil)
Thani Nadan Series #4
A simple, delicious and a masterpiece recipe of my dear mother in law, the same reason for which I have named this dish so. A simple recipe by which, my MIL makes both chicken gravy and chicken fry. A favorite for a lot of my relatives, not only my in law side but also in my own family. People would crave for this dish so much that just for this simple fry, whoever passes by our house.. They would call up and demand a lunch/dinner at our home. Just to relish on the dish.My dear husband’s favorite too.. So to make him happy, I would try imitating the dish.
Every time I tried this dish, I ended up in a dish which tasted similar but not exactly the same. I have asked her for the recipe a hundred times and she would tirelessly reply. But it was the same story every time. Something was missing and I finaly came to the conclusion that , it was her magic fingers doing the trick and gave up. Finally this time, when she visited us for our vacation, I spied 😉 on her cooking and and woooho… success find out what was missing. Yes!!!!
To find out what was missing, continue reading…….
Off to the recipe..
- Chicken – 500 g (small pieces the better)
- Salt – As needed
- Shallots – 10-20 (sliced)
- Green chillies – 7 slit
- Curry leaves – few
- Chilly powder – 4 tsp
- Turmeric powder – 1 tsp
- Coriander powder – 1.5 tsp
- Coriander leaves – few
- Coconut oil – 1/2 cup
- Water – 1/2 cup(optional)
- Add all the ingredients from 1-11 in a nonstick pan and cook on medium high flame for 15-20 minutes.
- If you prefer gravy type, stop cooking when you reach the gravy stage as shown in pic below.
- If you prefer fry, cook on high for few more minutes until gravy becomes dry and you get a chicken fry.
What was missing in my Chicken Taj??
I told you all earlier that something was missing in my Chicken Taj? She had missed/ forgot to tell me the fact that to make Chicken Taj delicious, Vimma as how I call her, cooks the entire chicken taj in coconut oil, adding no water to make it taste the best.
- No garam masala is added to Chicken TAJ.
- Chicken Taj can be either cooked in entire coconut oil or a combination of 1/4 cup of coconut oil+1/4 cup of water or a combination of 2 tbsp coconut oil+1/2 cup of water. As the combination changes, the taste will vary.
- You can either add 10-20 shallots or 5 shallots + 1 /2 onion sliced.
Happy Attacking CHICKEN TAJ!!!!!