Today I have a very special recipe for you, from my father. Achan is a true lover of good food, and is an amazing cook. He is an expert at cooking non-veg dishes. I have already posted his special mutton liver fry, mutton curry and duck curry here. Today I have a chicken drumstick fry recipe from him. This needs very less oil but tastes really good. In this recipe, chicken is steamed first and then fried in very less oil until browned. He shared two more recipes – a prawn curry recipe and a Kerala style chicken roast where the steamed chicken is combined with sautéed pearl onion, ginger-garlic mixture and cooked in coconut milk until oil separates. Will share those recipes soon! For now, enjoy this adipoli chicken fry:)
1. Chicken drumsticks – 5
2. Turmeric powder – 1/2 tsp
Pepper powder – Around 1 tsp
Kashmiri chilly powder – 2.5 tsp
Coriander powder – 1.5 tsp
Garam masala powder – 1 tsp
Ginger-garlic paste – 1 tbsp
Lemon juice – 1.5 tsp
Salt – As required
3. Coconut oil – 2 – 3 tsp (You can add more if you prefer )
1. Clean the chicken drumsticks and make deep slits on their fleshy parts. Marinate with all the other ingredients for at least 2 hours.
2. Place the chicken drumsticks inside a small steel vessel. In a pressure cooker, pour around 1.5 cup water and place the steel vessel inside. Pressure-cook for 6 – 7 whistles or until the chicken pieces are completely cooked. Open after 10 – 15 minutes or after pressure releases. The chicken would have released around 3/4 cup water and some fat also. Alternatively, you can steam the chicken drumstick for around 15 – 20 minutes.
3. Pour the chicken stock in a non-stick pan and heat until 80% of the liquid dries up. Add the chicken drumstick pieces, 2 tsp coconut oil (add more if you prefer), few curry leaves, 2 – 3 cloves of crushed whole garlic, slit green chilies and cook for 1 – 2 minutes on all sides over low medium heat until the chicken is roasted well. Serve hot.