When I was a child my mother would make chicken only in one way – the traditional Northen Kerala way. Then as we became older and inquisitive about trying out other tastes she started trying out new recipes; this was one of the first recipes I remember her trying and it was quite a hit. It had come in one of the magazines she would read and it was supposedly something you could carry on long journeys. I guess the vinegar used in it would prevent it from spoiling too soon...hence the name ‘Yatra Chicken’.
We never really made it for a journey but the name stuck. I made it the other day and realized it is just ok but for the memory I am posting it today.
1 kilo medium sized pieces of chicken,
2 tsps red chilli powder or to taste,
1 tsp coriander powder,
½ tsp garam masala powder,
½ cup of synthetic vinegar,
Salt to taste,
¼ cup oil,
1 tsp ghee,
1 cup finely sliced onions,
½ tsp turmeric powder,
½ tsp finely chopped ginger,
16 cloves of garlic,
A few curry leaves
Cook the chicken with the chilli powder, coriander powder, garam masala powder, salt, vinegar and a cup of water. Cook till done and dry.
Heat the oil and ghee together and add the ginger. After a minute add the sliced garlic cloves, curry leaves and onions. Fry till the onions turn dark pink, then add the turmeric powder and chicken. Cook for about 5 minutes stirring occasionally.
Goes well with rotis.