Non-veg recipe · side
Chicken Skin and Fat Fry
கோழித்தோலும்_கொழுப்பும் (kozhi tholum kozhuppum)
Serves 2 · 25 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 98
Chicken skin and fat braised with ginger-garlic and ground spices in ghee until the fat renders and crisps.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.
Ingredients
- 300 g chicken skin and chicken fat (கோழித் தோலும் கோழி கொழுப்பும்)
- 2 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
- half tbsp turmeric powder (மஞ்சள் தூள்)
- 1 tbsp red chilli powder (மிளகாய் தூள்)
- half tbsp black pepper powder (மிளகுத்தூள்)
- 1 tbsp cumin powder (சீரகத்தூள்)
- 2 sprigs, to taste curry leaves, rock salt (கறிவேப்பிலை, இந்துப்பு)
- 1 tbsp ghee (நெய்)
Method
- Melt the ghee, crackle the curry leaves and saute the ginger-garlic paste.
- Add the cleaned skin and fat and stir-fry.
- Mix in all the spice powders and salt with a splash of water, cover and cook on medium heat.
- After about 15 minutes, uncover; the fat will have rendered out and the pieces will be cooked through.
Serve with eggs (for example an omelette) so the meal has enough protein alongside the fat.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 98. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 98.