Chicken is versatile, protein rich, low in fat and calories. It goes well with a huge variety of bases. Researchers say Chicken was first domesticated in
Cooking Chicken: When chicken is cooked first and then added to the curry, it gets cooked very fast. Boneless / minced chicken can be stir fried in 5 – 10 minutes. Bite sized chicken pieces cook extremely fast in a pressure cooker. Just add the chicken pieces (no water needed), close the cooker and cook for two whistles. That’s it!. Marinating before cooking makes chicken more flavourful. Marinated chicken can be pressure cooked exactly the same way. Mince balls can first be shallow fried or be dropped into the curry straight. They cook in less than 10 minutes. Chicken can also be deep fried and added to curries. In fact instead of chicken you can use mutton / turkey / fish in all the recipes above.
Baking chicken is not common in south
Chicken can be cooked as a dry curry or with gravy. The common gravies cooked in Tamilnadu are listed in Column 2. Varutha Kari # 1 is a dry curry with no gravy. Kulambu made from tamarind, Masala made from blended onion-tomato-garlic, Thengapal kulambu from coconut milk, Salna from peanuts and coconut and Kuruma from cashew nuts and coconut paste are commonly cooked. The gravy changes from place to place reflecting local availability and local tastes. In
Cleaning Tips: 1. Wash well and drain chicken before using. 2. Fresh chicken is more tender than frozen. In