Tuesday, January 9, 2018

South Indian Lemon Rice and Chicken Chop Recipe

lemon Rice
2 cups basmati rice - cooked according to package instructions
2 chili padis (labuyo) - finely chopped
1/4 cup curry leaves
1 tablespoon mustard seeds
3 tablespoon instant lemon rice powder
3 tablespoon vegetable oil

Put oil in a pan and let it become hot. Saute mustard seeds until they crack.
The mix curry leaves and chili.
Make sure the kitchen has good ventilation. The fumes can make your breathing difficult.
Put the lemon rice powder until it become a paste and then the rice.
Mix until the rice become yellow in color.

Chicken chop
3-4 pieces boneless chicken thighs or breast (flattened)

1/3 cup potato starch
1/4 cup all-purpose flour
1/3 cup water with dissolved 1 chicken cube
1 egg

Mix all the ingredients for batter until smooth.
Cover the chicken pieces with flour and dip in batter.
Deep fry the pieces until golden brown.

South Indian Lemon Rice and Chicken Chop

WILL: Abbey is always telling me that I bring happiness in him. Eeee, sweet! He knew that one thing that makes me happy is a tasty and nutritious food. 

So here you go..Lemon Rice with Chicken Chop. 

Lemon Rice is not that sour as you think, it is just a hint of it. Add up the mustard seed and curry rice, whew, and it bombastic aroma and flavour. 

Abbey partnered this yummy Indian rice with boneless chicken chop. Crispy and the coating is savory. 

~ Are you aware that Abbey deboned the chicken meat himself? Yep! Talented husband! Haha ~

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