Quick Chicken Stir Fry

Our local temple had a fundraiser last evening. It is usually a low key affair with a few cultural programs interspersed with dinner and refreshments. Yesterday actor Napolean who is a friend of one of the patrons came along according to him to see a gathering of his hometown folks. He was not an advertised attraction, just came there with his friends. He donated generously and when the light music troupe asked him join them and sing he sang a song from Seevala Peri Paandi with panache. I had no idea the guy could sing so well. What was most striking was he did all what people asked without hesitation, no airs nothing.

Anyway if you are wondering why this is a big deal for an actor and that he was just doing his job. That's was not the whole deal, he said he visits the DC area every 3 months because his software company has an office in the area besides the UK and New Zealand. That was exactly what caught my attention. Well anyway...

One dish the kids would eat without complaining it is hot or spicy is chicken. When even sambhar can taste spicy there is nary a peep when they are presented with the spiciest of chickens. I am not too fond of eating bland chicken so I am glad the kids can take heat when it is on chicken. This is a quick stir fry dish without grinding or much effort. If you have precut chicken this hardly takes more than 20 minutes max.

Serves: 3-4

Ingredients
1. 1 1/2 lbs of Chicken Thighs with bones chopped to bite size pieces
2. 1/2 cup shallots chopped
3. 6 garlic cloves sliced
4. 2 inch piece of ginger grated
5. 1/2 tbsp chicken masala powder (I used the readymade version but fresh is even better - recipe here)
6. seasonings - cloves - 3, small piece of cinnamon, cumin and fennel seeds, a sprig of curry leaves)
7. 1/2 tbsp of chili powder
8. 3 tsp turmeric powder
9. lemon juice from half a lemon
10. oil - 2 tsp

Method
1. Clean the chicken and marinate in turmeric, chili powder and lemon juice. [This is not a required step, I had an errand to run so left the chicken to marinate]
2. Heat oil in a kadai or wok and when hot add the seasonings, fry for a minutes
3. Add the chopped shallots and saute for a minute followed by the garlic and ginger
4. Add the masala powder and mix
5. When they are soft and turning color add the chicken and saute for a minute or two. Close the lid and let it for about 8-10 minutes till the chiken is soft.
6. Open the lid and saute till the water evaporates.
Serve with rice.