Fascinated, I watch Mama dexterously skin the chicken wings and carefully rinse them in the sink, ensuring the water does not splash around and contaminate the counter. Mama leaves the chicken wings in the colander to drain. Our one and only brother is driving into town and she is busy preparing a meal. I have come early to help. Soon the other family living in town will be over with more dishes to complete the meal.
The chicken is done. I get to taste a piece. It is finger-licking good! It will go well with the rice, vegetables, lentils, and rotis.
Chicken Chatpata
An easy-to-make tangy or spicy (make it to your taste!) delicious chicken.
Ingredients
- 1 lb chicken, skinned or boneless chicken breasts cut into bite-sized bits. (You can also use boneless skinless thighs)
- 2 medium onions (chopped fine)
- 2 large tomatoes (chopped fine)
- ½ tsp turmeric powder
- ½ tsp chili powder (or to taste)
- ¼ tsp Salt 3 tbsp o3/4 c chopped green coriander (Cilantro) (or to taste)
- ¾ cup green coriander (cilantro) chopped
Instructions
- Heat oil in wok or 8-10" skillet.
- Sauté onion until half brown (5-8 minutes).
- Add the chicken and stir about 5 minutes until glazed, and it loses its pink color.
- Add spices. Stir a few times for about a minute, and then add the tomatoes and salt. Stir once more for a few minutes.
- Add chopped cilantro and stir a few times.
- Cover and cook on low for about 10-15 minutes. Stir occasionally to make sure it is not sticking to the bottom of the pan.
- Uncover and cook till oil starts to show on the sides of the pan.
- Pour into a serving dish and garnish with some chopped cilantro.
Notes
You can serve this with a bowl of pilaf rice, plain rotis, or parathas. It tastes good with bread, too.