Marinated Chicken
Pan sear/shallow fry in cast iron skillet
Pan seared Thai style Chicken
Ingredients
1. Chicken: 2 lbs. boneless/skinless chicken thigh or breasts (Thighs preferred)
2. Red Onion: 1 onion minced or Shallots: 3 nos minced
3. Garlic: 4-6 cloves minced
4. Ginger: 2 inches minced finely
5. Green Chilli/Serranos/Thai Chilli - 6-8 nos minced finely
6. Turmeric powder: 1.5 tbsp
7. Coriander powder: 1.5 tbsp
8. Paprika/Kashmiri Chilli Powder: 1 tbsp
9. Salt: To Taste
10. Coconut Milk: 1/2 can (Or three tbsp of coconut milk powder, mixed with qtr glass hot water)
11. Tamarind Paste (Optional): 1/2 tbsp
12. Kaffir Lime Leaves (Optional): Few
13. Coconut Oil: For pan searingoil, for basting
14. Lemon Juice: Before Serving
15. Cilantro: For serving
Method
1. Clean and cut the chicken meat into small cubes. Set aside and drain all water. Pat dry if needed
2. Crush the ingredients #2 to #11 in a pestle and mortar OR pulse once or twice in a small mixer (To crush it and not make it a paste).
2. Add chicken and the crushed mix and hand mix thoroughly until all chicken pieces are coated.
3. Set aside in refrigerator for minimum 1 hr (Upto 4 hrs preferred). Overnight will be even better.
4. Use a thick bottom kadai or cast iron pan/skillet and heat it to medium high.
5. Add coconut oil, and shallow fry/sear cook marinated chicken on BOTH sides, turning as required until cooked internally and lightly chared on the outside.
You may grill this too but pan sear gives a better taste and juicy chicken in my experience.
6. Sprinkle cilantro leaves and lime juice before serving as a snack or side dish.
* Coconut Oil and Coconut Milk brings an aromatic taste to the whole dish
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