This is adapted or rather, inspired by TryMasak. I did not have coconut milk handy, so it inspired a fried yellow chicken curry. Yellow chicken curry was on the top voted list for October. I did make it last month, but haven’t had the chance to blog about it.
1 onion, sliced thinly
Original recipe called for 4 pearl white onions sliced, but this has been omitted
Turmeric powder, salt and pepper to taste
Sugar to taste (optional)
Optional: baby chilies — warning: hot!
For vegetables, carrots, potatoes; etc.
Prior to marinating, pat dry the chicken with paper towels. In a separate bowl, marinate chicken with a tablespoon of olive oil, salt, pepper and about 1 tbsp of turmeric powder. To make it spicy, I added just a titch of cumin.
Fry garlic and onions in a small tablespoon of butter. Add chicken drumsticks. Cook at moderate high heat; keep turning each side of the chicken. Make sure the chicken is cooked throughout. Meat generally takes longer to cook, with bones in it. I’ve spent 45 minutes to make sure the meat was not pink.
Enjoy this way to prepare chicken! Alternative ways to serve this dish: prepare lettuce leaves and salad on the sides, with the chicken in the centre.