pan fried chicken fillets
I recently discovered a butcher that offers chicken drumstick fillets at $6/kg. It is probably the cheapest boneless and lean protein that I could find in this part of Sydney. Last week, I made some Indian inspired spiced chicken pieces.
I first cut the chicken drumstick fillets into chunky pieces. Then I marinated the pieces with garlic and ginger paste, natural yogurt, cumin, turmeric, chili powder, garam masala, mustard oil, sesame oil, salt, and black pepper. I left the chicken in the fridge overnight then brought to room temperature, before pan frying in small batches with a little cooking oil. Finally, I garnished the dish with sliced fresh mint, fresh chili and toasted sesame seeds.
Tasted pretty good.