A simple style for a quick fry technique.
- Chicken, small pieces.
- Turmeric Powder.
- Chilly Powder.
- Coriander Powder.
- Corn Flour, 1 teaspoon.
- Water 150 ml.
If you see in the ingredients, I have mentioned the quantities for only two of them. The corn flour and water will be combined to create a slurry. This is to create a sort of glue that will adhere to the chicken and make it all come together. Dissolve the corn flour in the water and keep aside.
Heat some oil and just as it starts to get hot, add the turmeric and chilly powder. Keep the heat at a medium level. Add the chicken and saute it for 3-4 minutes. Let the chicken get some color.
Sprinkle coriander powder and season with salt. Mix well.
Pour in the corn flour slurry. This will be more than enough to cover the chicken in it. Cook on high heat till almost all the water has evaporated.
Squeeze in a lemon and garnish with some fresh coriander. I added in a couple of carrots and tomatoes to my plate to balance the spiciness and add a crunch.