Kashmiri Chilli Garlic Chicken Fry

Ingredients

• half a kilo chicken, curry cut (கோழி கறி)
• 30 cloves garlic, peeled (பூண்டு)
• 10 dried Kashmiri red chillies (8 for the paste, 2 for tempering) (காஷ்மீர் மிளகாய் வற்றல்)
• 1 onion, chopped
• 1 tsp kasuri methi (dried fenugreek leaves) (கஸ்தூரி மேத்தி)
• a little mint leaves (புதினா)
• as needed rock salt (இந்துப்பு)
• 4 tsp ghee (நெய்)

Method

1. Grind the garlic and 8 Kashmiri chillies with a splash of water into a smooth paste.
2. Rub the paste and a little rock salt into the cleaned chicken and marinate for an hour.
3. Heat ghee, crackle 2 broken Kashmiri chillies, then add the chicken and marinade; cover and cook on medium heat for about 10 minutes without adding water.
4. Add the onion and kasuri methi, stir, cover and cook another 5 minutes on low.
5. Uncover, add the mint and stir-fry on low for about 3 minutes until dry.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 55. 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.