Pepper chicken fry with parottas

There’s nothing better than parottas and a simple chicken fry after a long day. Here’s my take on the dish and something even more special made from it, inspired by my partner’s mum.

Credit: Jiwon Kim

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 30 g ghee
• 5 g mustard seeds
• 5 g cumin seeds
• 10 curry leaves
• ½ brown onion, sliced
• 1 green chilli, sliced
• 2 garlic cloves, finely chopped
• 50 g ginger, peeled, finely grated
• ½ bunch coriander, stems and leaves finely chopped (and kept separate)
• 5 g ground turmeric
• 5 g chilli powder
• 5 g ground coriander
• Salt
• 1 tomato, finely chopped
• 1 whole rotisserie chicken, skin finely chopped, meat shredded
• ½ bunch fresh round mint, finely chopped
• 5 g black pepper
• ½ lemon, juiced
• Parottas, to serve

For the pickled red onions

• 2 red onions, cut into half-moons
• 1 tbsp cumin seeds, toasted
• 100 ml Chardonnay vinegar
• 100 ml white wine vinegar
• Salt and black pepper
• Sugar, to taste

Resting time: 20 minutes

Instructions

1. To make the quick pickled red onions, place the onions and cumin seeds in a medium, non-reactive bowl. Heat the vinegars with a generous pinch of salt, pepper and sugar in a small saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and pour the brine over the onions and set aside to pickle, until needed.
   
2. To make the pepper chicken fry, heat the ghee in a cast-iron frying pan over medium heat. Once melted, add the mustard seeds, cumin seeds and curry leaves and cook, stirring, for 30 seconds or until fragrant. Add the onion and chilli and cook, stirring, for 2 minutes. Add the garlic, ginger and finely chopped coriander stems and cook, stirring, for 3-4 minutes, or until golden brown.
   
3. Add the ground spices and a generous pinch of salt and cook, stirring for a further 2 minutes. Add the tomato to the pan and cook for a further 5 minutes. Increase the heat to high and add the shredded chicken meat and skin from the rotisserie chicken. Cook, tossing, until the mixture is golden brown and dry.
   
4. Remove from the heat and stir through the finely chopped coriander and mint leaves and season to taste with salt, pepper and lemon juice. Serve hot, with parottas and pickled onions.

Get the recipe for the parottas here.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Cook Once Eat Twice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G