- Chicken - 1 split breast
- Tomatoes - 2 (pureed)
- Onions - 1 finely chopped
- Ginger garlic paste - 2 tbsp
- Chilly powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Cinnamon - 1 - 2
- Curry leaves - few
- Mustard - 1/4 tsp
- Garlic - 4 crushed
- Green chillies 4 Crushed
- Coriander leaves - chopped
Group III (rasam powder)
- Cumin - 1 tsp
- Corinader seeds - 1 tsp
- Aniseeds - 1 tsp
- Pepper corns - 1 tsp
- Make a powder of group III ingredients & keep aside. This the rasam powder needs to be added finally.
- Heat enough oil & add cinnamon, ginger-garlic paste on medium flame & fry till the oil separates.
- Now add onions & curry leaves. Fry till it becomes transparent.
- Add the pureed tomato & fry well.
- Then add the chicken pieces, salt, chilly & turmeric powder.
- Fry for 5 mints & add enough water & cook the chicken.
- Using a slotted spoon, remove the chicken & cinnamon when its done & keep it aside. Chicken pieces can be fried later.
- Heat enough oil to the pan & do the seasoning for the rasam by spluttering some mustard seeds & add all the group II ingredients & fry for few mints on medium flame.
- Pour the rasam in this & allow to boil for 2 mints. Add the rasam powder (group III) & switch off the flame.
I fried the chicken pieces & here is the recipe.
- Heat enough oil & add a tsp of ginger garlic(paste or chopped), onions (2- big), curry leaves(2-3 sprig), tomato (1big), & chilly powder. then add the chicken & fry well. Finally add some pepper & coriander leaves.
Tips for the recipe
- No need to drain the rasam completely. Slotted spoon will work well for this recipe.
- A spoon of more oil will make this fry taste great.
- Add 1/2 tsp of sambhar power for the fry along with the chilly powder.