Chicken chakkakuru mezhukkupuratti (Chicken stirred fry with jackfruit seeds)

Same old story... hungry... need something quick... don't wanna get out as it is damn sunny outside...
As always, a rumbling tummy is what drives me to take action on what to fuel myself with...

Of course there will always be hurdles when one is set out to make history :D :D But today I wasn't gonna let those hurdles tempt me to dial home delivery once again like the umpteen times as in the past (truth is I am fed up of dining out. Everything started tasting the same)

So yes.., am making my history today. With just chicken and chakkakuru (jackfruit seeds) in the pantry along with some spices, am making my version of a chicken mezhukkupuratti (stirred fry) ;D 

That's it!

What I used

1. Vegetable oil: 3 tablespoons
2. Mustard seeds: 1 teaspoon
3. Diced small onions: 2
4. Halved garlic cloves: 6
5. Salt: to taste
6. Curry leaves (optional): 1 sprig
7. Meat masala: 2 tablespoons
8. Turmeric powder: 1/4 teaspoon
9. Pepper powder: 1 teaspoon
10. Garam masala: 1/2 teaspoon
11. Cleaned and cut chicken pieces: 1/2 kg
12. Cleaned and sliced chakkakuru: 10
13. Water: as needed

How I made it

1. In a pan, heat the oil on medium flame and splutter the mustard seeds
2. Add the onions along with salt and saute well on low flame till onions soften
3. Next goes in the garlic and curry leaves. Continue cooking on low flame
4. Add the spice powders, mix well and cook on medium flame till the masala aroma is released
5. Add the chakkakuru and chicken and mix the contents thoroughly
6. Cook with the pan covered with occasional stirring
   PS: Since chicken releases its water content, a yummy gravy will form. It will help cook the meat and the chakkakuru well. Continue cooking till the gravy is reduced and the contents are semi-dry. If the gravy dries too quickly, add about a cup of water, mix contents well, cover the pan again and allow to cook till the gravy fully disappears and the dish is well cooked. The whole process takes about 40 minutes
7. Once the contents are semi-dry, turn off the flame and keep the pan covered for another 15 minutes before serving

TIP: This dish is really easy to make with very less ingredients barring the spices. But then again, you can make it with just 3 tablespoons of meat masala in case you don't want to use the remaining spices

It's that simple and is delicious with rice and chappathi :D :D  

Since this was made on a day with ingredient sparsity, I had this dish alone with rice. But it will be a fulfilling meal when clubbed with pulissery, long beans mezhukkupuratti and a pickle :D :D