Red, hot and spicy Chicken Kondattom for lunch
How about a spicy, mouth-watering chicken kondattam for lunch? Chicken kondattam is a perfect combination with rice, chappati, appam, puttu, pathiri and ghee rice.
- Chicken (boneless) -500 g
- Onion chopped — one cup
- Curry leaves - a stalk
- Ginger garlic paste -2 tbsp
- Kashmiri chilli powder -2 tbsp
- Cornflour-2 tbsp
- Pepper powder — a teaspoon
- Lemon juice — a tablespoon
- Red chilly -five
- Soy sauce
- Salt- as needed
Add lemon juice, a pinch of salt, chilli powder, half a teaspoon of pepper powder, ginger-garlic paste and cornflour to the chicken and mix well. Make sure the mixture blends well with the chicken. Set aside this chicken for half an hour.
Then take a pan and fry the spiced chicken in it. Take another pan and fry curry leaves, red chilli, remaining ginger-garlic paste and onion. Fry the onion until it turns light brown. Add remaining chilli powder, pepper powder, turmeric powder and salt. Mix it well.
Then add soy sauce. If you feel that the masala is too dry, you can add a little water to it. Add the spices to the already fried chicken and cook for ten minutes. Chicken Kondattam is all set for lunch.