To start with, here are some interesting details about Turmeric. It has been in use India from thousands of years. It has significance in both Ayurveda & has a great deal of importance religiously. Because of its yellow/orangish colour it is associated with the Sun & Lord Vishnu in Hindu Mythology.
Turmeric is also used in many home remedies as an antiseptic agent or to stop bleeding; it is also mixed in some warm milk known as Haldi doodh to cure common cold. Medical research have shown that turmeric possesses anti-fungal & anti-bacterial properties. It is also known to have de-tanning abilities.
During the South Indian festival called Pongal which is the harvest festival in the State of Tamil Nadu,a whole turmeric plant with fresh rhizomes is offered as a thanksgiving offering to the Sun god. During wedding ceremonies a dried turmeric tuber is tied with a string as a mangalsutra (the hindu symbol of being married) temporarily, which is later replaced with a gold mangalsutra, a few days after the wedding ceremony.
It is one of the key ingredients in many Asian cuisines. I believe that turmeric has a zing of its own. It can add this flavour as spice to the dish. Of course not as hot as compared to adding green chilli’s or red chilli powder to the dish, but its a good option when you are medically advised against eating hot food.
Anyways a few of my blog followers are students living away from home, specially boys! & they keep asking me to post simple quick recipes & many of them have just the basic ingredients, so this post is for them.
Ingredients: (Serves 2) Preparation Time: 20 mins
Chicken – 300 gms, on the bone, skinless, cleaned & drained, preferably curry cut
Tip: You can marinate the chicken with some turmeric powder & salt for 15 minutes before you start. I did not marinate.
Turmeric powder – 1/4 tsp
Red onion – 1 medium-sized, finely chopped
Dried Red chilli’s – 4-5 torn roughly, use more if the red chilli’s you are using are not very hot
Curry Leaves – 2 sprigs, about 10-12 leaves, torn roughly
Cooking oil – 1 tbsp
Salt to taste
Heat oil in a deep bottom fry pan. When the oil is hot, reduce heat to medium & add the dried red chilli’s along with the seeds. Fry them till they begin to change colour to a light brown. Next add the red onions, along with a some salt to taste & fry till they begin to turn translucent. Now add the chicken pieces, add the turmeric powder, salt to taste & toss the pieces around till the chicken begins to cook. Now add the curry leaves & mix well. Ummm I love the flavour & the aroma added by the curry leaves when they touch the oil. Reduce the heat to low. Let the chicken cook & fry slow. Toss the pieces around every 4-5 minutes till done. The pieces fry well & turn a golden brown, that’s when you know they are fried well.
Tip: If you wish to, you can add a few slices of dried coconut/desiccated coconut towards the end, or 5 minutes before turning of the heat.
Serve hot as a starter or a side dish. You can also squeeze some lemon juice if it’s turned out hotter than you expected. 🙂 Enjoy.
I just dug in immediately after I was done clicking the pics.. 😀