Chicken Pickle

You will need:

Chicken – I kg (boneless)
Sunflower oil – enough to fry the chicken
Gingely oil – 1 ½ cup
Vinegar – ¾ cup
Curry leaves - a few sprigs
Garlic – 2 pods cut fine
Ginger – 2 two inch pieces cut fine
Slit green chillies – 12
Chilly powder – ½ cup
Mustard – 1 tbsp
Fenugreek – 1 tsp
Sugar – ½ tsp
Salt to taste

For the vinegar paste, grind:
Vinegar - 5 ml
Garlic – 4 big pods
Ginger – 2 two-inch pieces
Mustard – 3 tbsp


Preparation method:

1. Marinate the chicken pieces in salt and turmeric for an hour

2. Deep fry in oil

3. Heat gingely oil and pop the mustard

4. Add fenugreek and curry leaves

5. Add the garlic, ginger and green chillies and sauté till brown

6. Add the vinegar paste and chilly powder

7. Add sugar and sauté till the flavor is released

8. Add the vinegar and cook on low flame for a few minutes

9. Add the chicken pieces and cook till the pieces are nicely coated with the paste

10. Remove from flame

11. Bottle when cool