My Grandmother's Fried Chicken

The following recipe is courtesy of Raj Nair
This recipe came out of my grandmother's kitchen and I have not seen this in
any cook book. This is the only way my grandfather used to eat meat.

My Grandmother's Fried Chicken

2 Lb.(*)  Boneless chicken pieces half to three-fourth inch cubes
3  Onion, peeled and cut into half to three-fourth inch size
1 Tbs.  Cinnamon powder
1 Tsp.  Cloves powder
10 (more or less according to how hot you like)  Whole red (dried) chili
5 (Medium size)  Potatoes
Half cup  Oil
Half cup or a stick  Butter, slightly salted
1 Cup  Water
one and a half Tsp. (or to taste)  Salt
Half Tsp.  Mustard seed
1 bunch  Curry leaves

Mix the chicken, salt, onion, chili, cinnamon, cloves and water in a non-stick
pan. Cover and cook the mixture for about 1 hour (or until cooked well) on top
of the oven. Once it is cooked, separate the chicken pieces to a bowl keeping
the onion and chili in the pan. Make a coarse paste out of the cooked onion and
chili by mashing it in the pan with a large spoon.  While the chicken is being
cooked, boil the potatoes in water until it can be peeled with hand. Slice the
peeled potatoes into one-eighth inch thick slices. In a non-stick frying pan,
heat the oil and butter. Fry the potato slices in the oil/butter until they turn
medium brown. You may need to sprinkle a little salt, while frying, to make it
more tasty. Fry all the potato slices in 2-3 turns.  Once the potato slices are
fried, use the remainder of the oil to simmer the mustard seed (until broken)
first and then adding curry leaves. Add the cooked chicken pieces and fry for
2-3 minutes. After they turn brown, add the onion/chili paste, mix thoroughly
and cook for about 5 minutes. Add the fried potatoes to this and lower the heat
and cook for another 5 minutes.  Serve with rice.

(*) Lamb or beef may be substituted for chicken. But then of course it
won't be fried chicken!


Source:

rec.food.cooking, rec.food.recipes