Seeraga chicken fry uses garlic and cumin seeds for flavour. Seeragam is Tamil for cumin.
Ingredients: (If you cannot find any item in the supermarket, head for the Indian store.)
- Chicken- 500g, cut into small pieces
- Coconut oil- 1.5 tblsp
- Sesame oil (gingelly oil)- 1 tblsp
- Onion (preferably of the red variety)- 1 medium, chopped
- Chillies- 2 each slit in two, depends on the amount of heat you can take
- garlic- 5 large garlic cloves, you really need a lot of this stuff
- Seeragam powder (Cumin, Jeera)- 1.5 heaped tsp, remember that this is the key ingredient, other than the chicken, that is.
- Turmeric powder- 1/2 tsp
- Chilli powder- 1.5 tsp, depends on the amount of heat you can take
- Lime juice- 1 tsp
- Desiccated coconut- 1 tblsp
- Pepper- 1/2 tsp
- Salt to taste
- Heat the coconut oil in a pan.
- Add the garlic and fry till golden brown.
- Add the seeragam powder and fry slightly.
- Add onions and chillies and fry for three minutes.
- Add the chicken pieces and fry till the meat is sealed.
- Push the meat away from the center and heat the sesame oil before mixing it with the meat.
- Add salt and chilli powder.
- Cover and allow to cook for 15 minutes at a suitable temperature, ensuring that the chicken does not stick and burn at the bottom.
- Taste for salt and add more if needed.
- Add lime juice, desiccated coconut, and pepper and fry for 5 or 10 minutes more.
Serve the seeraga chicken fry when it is hot as a side dish. To my mind’s tastebuds, when the side dish is seeraga chicken fry, rice should be served with one or more of the following: dal, rasam, sambar, vatha kuzhambu, more-kuzhambu, yoghurt