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Chicken pickle
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A picture of Chicken pickle.

Chicken pickle

Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
Singapore

I have a serious love affair with pickles. I mean, who doesn’t? I’d been stuck in my 'stick-to-what-you-know' comfort zone for ages, but then I thought, why not shake things up? Non-veg pickles are practically a rite of passage where I’m from. Usually, it’s beef or fish. Beef? That’s a hard no. So, fish it is. But what kind of fish? Cue the internal fish-related crisis, because my fish knowledge isn't exactly five-star. So, I went for the safe option—chicken! Yep, a chicken pickle. I dove into a research rabbit hole, tinkered with recipes until I had a chicken-based masterpiece that fit my comfort zone and my pantry supplies. Success, with a hint of rebellion!

I have a serious love affair with pickles. I mean, who doesn’t? I’d been stuck in my 'stick-to-what-you-know' comfort zone for ages, but then I thought, why not shake things up? Non-veg pickles are practically a rite of passage where I’m from. Usually, it’s beef or fish. Beef? That’s a hard no. So, fish it is. But what kind of fish? Cue the internal fish-related crisis, because my fish knowledge isn't exactly five-star. So, I went for the safe option—chicken! Yep, a chicken pickle. I dove into a research rabbit hole, tinkered with recipes until I had a chicken-based masterpiece that fit my comfort zone and my pantry supplies. Success, with a hint of rebellion!

Read more

Chicken pickle

Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
Singapore

I have a serious love affair with pickles. I mean, who doesn’t? I’d been stuck in my 'stick-to-what-you-know' comfort zone for ages, but then I thought, why not shake things up? Non-veg pickles are practically a rite of passage where I’m from. Usually, it’s beef or fish. Beef? That’s a hard no. So, fish it is. But what kind of fish? Cue the internal fish-related crisis, because my fish knowledge isn't exactly five-star. So, I went for the safe option—chicken! Yep, a chicken pickle. I dove into a research rabbit hole, tinkered with recipes until I had a chicken-based masterpiece that fit my comfort zone and my pantry supplies. Success, with a hint of rebellion!

I have a serious love affair with pickles. I mean, who doesn’t? I’d been stuck in my 'stick-to-what-you-know' comfort zone for ages, but then I thought, why not shake things up? Non-veg pickles are practically a rite of passage where I’m from. Usually, it’s beef or fish. Beef? That’s a hard no. So, fish it is. But what kind of fish? Cue the internal fish-related crisis, because my fish knowledge isn't exactly five-star. So, I went for the safe option—chicken! Yep, a chicken pickle. I dove into a research rabbit hole, tinkered with recipes until I had a chicken-based masterpiece that fit my comfort zone and my pantry supplies. Success, with a hint of rebellion!

Read more
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Ingredients

30 minutes
10 servings
  1. 500 gmsboneless chicken.i used chicken fillet.sliced to small pices
  2. To marinate chicken
  3. 1 tspchilli powder
  4. 1/2 tspturmeric powder
  5. 1 tsppepper powder
  6. 1/2 tspSalt or necessary for chicken
  7. To make pickle
  8. 2 tspmustard seeds
  9. 3 tbspginger garlic paste
  10. 2 tbspchilli powder.adjust based on spice you need
  11. 1hand ful of Curry leavs
  12. 1 tspSalt
  13. 1/4 cupvinegar
  14. 200 mlSesame oil/ any oil should be fine.i used Sesame since for pickles it is always good to use Sesame oil
  15. 1/2 tspmonk fruit sweetner
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Steps

30 minutes
  1. 1

    Marinate the chicken slices with ingredients mentioned overnight.marinate and keep in fridge.

  2. 2

    Heat the oil in a pan or kadai and when hot add chicken.fry till brown.dont make it too crispy.it should be chewable.

    A picture of step 2 of Chicken pickle.
  3. 3

    Once chicken is fried remove from oil and keep it aside..remove excessive oil..Add mustard seeds and allow to splutter.

  4. 4

    Once mustard has finished spluttering add ginger garlic paste and saute till it is well done.

  5. 5

    Add chilli powder turmeric, salt and curry leaves.saute well till raw smell is gone.

    A picture of step 5 of Chicken pickle.
  6. 6

    Add vinegar and bring to boil.add the fried chicken pieces and mix well.add sugar /jaggery and kix well.keep in a well dried bottle once cooled.store in fridge..

    A picture of step 6 of Chicken pickle.
    A picture of step 6 of Chicken pickle.
    A picture of step 6 of Chicken pickle.
  7. 7

    Add oil if needed from the remaining oil you have kept aside.

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Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
on October 13, 2024 11:24
Singapore
Hi there! I’m a 48-year-old hardcore Malayalee woman from Kerala, married, and blessed (or occasionally cursed, depending on the day) with two kids. Being a true-blue Mallu, I come with all the bells, whistles, and tantrums that you’d expect—because why not keep life spicy?Cooking is my superpower; I can whip up a feast faster than my family can decide what they want. When I’m not playing chef, I’m either diving into a book, splashing colors on a canvas, or, let’s be honest, nagging my husband—my favorite pass time!I can be sweet as sugar if you’re on my good side, but cross me, and you’ll meet the hurricane version of me. Blame my raging hormones, my Mallu genes, or just life in general, but grumpiness is my default mode these days. (Let’s just say “patience” and I aren’t exactly on speaking terms.)All said and done, I love my chaotic, colorful life and wouldn’t trade it for the world—well, maybe for a quiet afternoon nap, but that’s negotiable!
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