Within the bustling culinary scene of the Kongu belt, the city of Erode has had significant contributions to make towards the legacy of Kongunadu cuisine. The spice-heavy and meat-forward micro cuisine of Tamil Nadu is reflected not only in its ‘mess’ culture but also as part of street foods that celebrate various dishes in their own unique way. Amongst this plethora of robustly flavoured dishes, the Japan chicken—pronounced Jappaan chicken—stands out not only for its distinct ‘white’ appearance but also for its mellow flavour that is unlike any signature delicacy from the cuisine.
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Erode—one of the two cities contributing to 90% of the total cotton knitwear exports from India, along with Tirupur—was also famously known to be a trade hub for business travellers from around the world to visit. When a group of Japanese travellers paid a visit to the restaurant Pavizham Punjabi a few decades ago, a request was placed for a curry order that was devoid of any spice, in order to suit their palates. As a way to replicate the murgh malai delicacy for which the cooks couldn’t recollect the name, a preparation was conjured out of cooking together garlic, green chillies, cashews, milk and chunks of boneless chicken.
Although the exact timeline of the inception of the delicacy is unknown, its journey from the first restaurant that conceptualised it to the Erode Amman Mess where it is famed for being a signature offering is also untraceable. A few tweaks to the North Indian recipe finally gave rise to the creamy, mildly spiced preparation that is now finished with a smattering of chopped coriander and melted butter. Eaten with parottas and as an accompaniment to the fiery biryani, the Japan chicken is now a common menu feature across mess establishments within the state.
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Recreate The Japan Chicken Recipe At Home
Ingredients
- 500 grams boneless chicken, cubed
- 4-5 green chillies, slit
- 10-12 cloves garlic, chopped finely
- 2 cups milk
- 8-10 cashews
- 1 teaspoon white pepper powder
- 4 tablespoons corn flour
- Oil, for frying
- 2 tablespoons butter
- ½ teaspoon sugar
- 1 tablespoon chopped coriander
- Salt, to taste
Method
- Soak the cashews in warm water for 30-40 minutes before straining and grinding to a fine paste.
- Meanwhile, season the chicken generously with salt and white pepper before coating it with the cornflour.
- Heat the oil for frying in a deep pan and add the chicken pieces in batches to cook until they turn golden-brown and crispy.
- Use a slotted spoon to extract them from the hot oil and set down on paper napkins.
- Heat the butter in a pan and sauté the garlic with green chillies for a couple of minutes before adding in the cashew paste to cook for 2-3 minutes.
- Pour in the milk and mix well to combine before seasoning with salt, white pepper and sugar.
- Bring to a simmer before adding in the fried chicken pieces and cooking for 3-4 minutes over low heat.
- Transfer to a serving dish and finish off with a sprinkle of freshly chopped coriander before serving hot.