Prepare the chicken: Smash and chop the garlic and ginger.Kim Seversonįeatured in: A Chef’s Quest In India: Win Respect For Its Cooking. It’s also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India. Gomez serves it with the flaky paratha that’s unique to Kerala, but any flatbread, or even rice, works well. It’s worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken.
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