Chicken Uppukkari is a Tamil Nadu style dry fry. It uses minimal everyday spices to let the savory chicken and shallot flavors shine, making it an excellent side for rice, roti or parotha.
Chicken Uppukkari
Description
Chicken Uppukkari is a Tamil Nadu style dry fry. It uses minimal everyday spices to let the savory chicken and shallot flavors shine, making it an excellent side for rice, roti or parotha.
Ingredients
Preparation Steps
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Add sesame oil to a heavy-bottomed pan or kadai over medium heat. Toss in the fennel seeds and let them sizzle for a few seconds.
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Add the dry red chilies, curry leaves, and peeled shallots. Sauté until the onions turn translucent and slightly golden brown.
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Stir in the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell disappears.
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Drop in the cleaned chicken pieces, turmeric powder, and salt. Mix everything thoroughly so the chicken is well coated in the aromatic base.
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Cover the pan and let the chicken cook on medium heat for about 10 minutes. The chicken will release its own natural juices.
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Remove the lid and let the remaining water evaporate completely. Fry the chicken in the oil for another 3 to 5 minutes until the edges are slightly browned and crispy.
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Garnish with a few fresh curry leaves and serve hot.
