Jeeraka Kozhi - literally cumin chicken in Malayalam, is traditionally made with a small chicken, cooked with coriander and turmeric, and then lovingly sauteed with thinly sliced shallots, cumin, black pepper and curry leaves until the sauce coats the chicken. It is a little pepper forward, but only enough to give a zing to your bite. This is my modification that I make this recipe with just wings, because who doesn't love finger food?
This dish is brilliantly simple and moreish - yet another nostalgic taste for me. I love grinding the black pepper in a mortar and pestle, and it has to be done this way or it doesn't taste the same. The smell that fills my kitchen when I make this takes me back to carefree childhood days when the biggest worry in my life was whether I would snag the drumstick! Usually it is made during the rainy season, and paired with rice sauteed with shallots and turmeric powder which is just a match made in heaven if you ask me. Or, you can also just dig into dish on its own.
A single serve (300g) serves 1 as an entree without any sides.
Ingredients: Free range chicken wings with skin, turmeric powder, coriander powder, cumin powder, ground black pepper, salt, olive oil, shallots, curry leaves
Re-heating Instructions: Defrost overnight in fridge or remove into a microwave safe dish and use the defrost setting on your microwave. Microwave in microwave safe dish for 3-4 minutes, until chicken is fully heated through. Or put the foil container without lid in an oven preheated to 180 degree celsius, and bake until chicken is fully heated through (8-12 minutes).