Tuesday, September 14, 2010
Ginger Curried Fried Chicken -- Perfect for Picnics
You must know that feeling. When you are horrified right down to your toes, I mean mortified, at the actions of your family. Somehow they have taken it as their personal hobby to embarrass you and you are suffering for their thoughtless actions. This embarrassment is a condition that peaks in middle school, though you might find you have short breakouts at important milestones like graduations, weddings, and births.
Families are at their most embarrassing when they are just being themselves. You know, when your dad hugs you before you drop your backpack in the front seat and slink into the car. When your mom calls you sweetheart at the top of her lungs in front of your sixth grade classroom. Or, when your whole family camps out on the waterfront in Monterey, and pulls out their tiffins of stinky, boring Indian food. Not only do they dig into their poha bhaji and butter and chutney sandwiches with unrepentant gusto, but they actually offer you a plate. As if. Ugh, could they be lamer?
Be warned, it gets worse. You might work as hard as you can to create a delicious picnic. You stay up late to make homemade pita and your child’s favorite masoor dal/ canellini bean hummus. You make ginger/ chilli fried chicken. You pack it all up in a lovely, festive pink lunchbox. And, then when you take out the lunchbox at the picnic site, asking your “sweet baby” if she would like some chicken, she turns and looks at you. I don’t mean a casual look. I mean she stops you with a stare, one that looks eerily like your own. Her eyes have a mature aspect that surprises you. She looks at you without a smile, in fact, her little lips curl down ever so slightly. All of sudden you realize its true, families are embarrassing—even you.
Ginger Curried Fried Chicken:
For two whole chicken cut into pieces…
In a large bowl combine, marinate chicken in:
2 1/2 cups buttermilk
2 T Malaysian curry powder
1 t ginger powder
1 t turmeric
2 t kosher salt
1 t chili powder
2 t coriander seeds crushed
2 1.5 inches ginger cubed large, don’t worry about peeling
3-5 cloves garlic crushed, don’t worry about peeling
1 small onion chopped
Marinate the chicken overnight (at least). Turn chicken at least once.
Make the coating. In a deep plate or shallow bowl combine:
1 cup white flour
1/2 cup whole wheat flour
1/4 cup chickpea flour (roasted in a dry skillet)
1 T paprika
1 t ginger power
1 t cumin flour
1/2 t chili powder
Dredge the chicken in the flour. Let rest on a rack. Shake the chicken slightly to remove excess. Let rest. And, then dredge in the flour again.
Par-fry in 2 inches of oil in a cast iron skillet. Use shortening. I know that there are those who would use lard. I support that, but I didn’t grow up with lard, and then taste doesn’t work for me. Fry 4-5 minutes on each side or until golden brown.
Bake at 350 degrees for about 30 minutes.
Serve warm, cool, or standing right next to the oven.