Monday, September 17, 2012

Chicken Fry

This is a basic marinade I use if I want to pan fry chunks of chicken breast or grill chicken breast for a spicy and flavorful Indian style chicken sandwich.  The Indian style chicken sandwich is becoming a beloved classic at Global Harvest Church camps/picnics thanks to Victor's marinating skills! Serve on a bun with lettuce, tomato, onion, freshly sliced jalapenos and a slice of pepper jack cheese for fire-in-your-mouth!  My mouth waters just thinking about it...

As in all my recipes, if you have a low tolerance for spice, please cut back the chili powder and pepper accordingly.

3 chicken breasts, cut into pieces (1" cubes for pan fry, palm size pieces for sandwich)
2 tablespoons lemon juice
1 heaping teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon black pepper (optional)
1 teaspoon salt
1 tablespoon sambal oelek sauce (chili garlic paste) - the secret ingredient!

Thoroughly rub all ingredients into the chicken pieces and marinate in the refrigerator for at least 4 hours - overnight is better! 

If grilling, oil the grill grate and preheat the grill.  It will take about 10-15 minutes to grill a palm size piece of chicken breast, turning it over halfway through. 

If pan frying, heat oil in a frying pan - the pan should contain about 1/4" of oil.  Shallow fry the chicken pieces for 10 minutes, turning over halfway through.  The chicken pieces should brown on both sides. 

My family's favorite way to eat chicken fry is with sambar, a vegetable fry and white rice.

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