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Poultry
Pan-Browned Chicken
Aliena Varghese
22 minutes
4 servings
IntermediatePan-browned chicken a recipe from one of Ramani Aunty's series of Poultry dishes. This makes an excellent, side dish as well as main course.
Total Steps
9
Ingredients
10
Tools Needed
5
Ingredients
- 750 grams Chicken with skin
- 1 cup Boiled vegetables, potatoes and beans
- 1/4 cup Yellow and Red Bell peppers, steamed and julienned
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Cinnamon Powder
- 1/4 teaspoon Cloves Powder
- 1/4 teaspoon Chilli Powder
- 1/4 teaspoon Turmeric Powder
- to taste Salt
- 1 tablespoon Lemon Juice
Instructions
1
Step 1
Pat dry the chicken pieces.
2
Step 2
In a large bowl, mix together the cinnamon, clove, chilli, and turmeric powders along with the lemon juice and salt.
3
Step 3
Rub the mixture evenly onto the chicken.
4
Step 4
Cover the bowl with plastic wrap.
5
Step 5
2 hours
Let the chicken marinate.
6
Step 6
In a wok, heat the oil and brown the chicken pieces evenly on all sides.
7
Step 7
20 minutes
Pour about a cup of warm water, cover the pan tightly, and let the chicken cook.
8
Step 8
Using a slotted spoon, transfer the chicken to a serving dish.
9
Step 9
Serve the chicken with pan juices and boiled vegetables.
Tools & Equipment
Large bowl
Plastic wrap
Wok
Slotted spoon
Serving dish
Tags
Poultry