Nani’s Spicy Fried Chicken

My grandmother passed away this past weekend, on the 15th of August. A strong woman who worked quite hard all her life, she was an excellent cook too. One of the rapidly disappearing members of the Anglo Malayali culture, her upbringing had strong British influences, some of which found its way into her food. After bringing up two children, she lived with her son and then brought up both his children too. Some of my fondest and earliest memories are about her food and the massive spreads she was capable of laying out for all three meals of the day.Considering she was suffering, as a family, we’re sad for ourselves, but happy she is now at peace.

Interestingly, I was expecting people for dinner on Friday and due to a glitch in my menu (three dishes using one oven), I changed an item to one of her favorite dishes – Spicy Fried Chicken. 10 minutes later, I learnt of her demise.

The recipe is quite simple and easy to cook. In a pressure cooker, we first saute some chicken (on the bone) and then pressure cook with a little water and spices (cinnamon, cloves, bay leaves, black pepper, cardamom, chilli powder, turmeric powder), till just tender. While the chicken is cooking, we put some potatoes on the boil and saute a heap of onions. The potatoes are to be peeled, sliced thickly and then fried till a crisp brown on both sides.

When the chicken is done, pour the whole lot into the pan with the onions and cook till the water has evaporated. Add a dash of vinegar and a few shakes of freshly ground black pepper before serving with the fried potatoes.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.