Chicken Karandai Omelette
The Chicken Karandi Omelette is a South Indian-inspired dish that combines the simplicity of an omelette with traditional spices and tender chicken pieces. The Chicken Karandi Omelette is believed to have originated in the South Indian region, particularly in Chennai. It´s a city known for its vibrant culture and rich culinary heritage.
Roobi Chithi (aunt) introduced me to this delicious Chicken Karandi Omelette during my time there at her place. She shared the recipe, that allowed me to recreate those delicious flavours at home. Family recipes, especially those shared by loved ones, hold a special place in our hearts and kitchens. Cheers to her for passing on such a quick and tasty snack recipe!
A Quick snack after school
Chicken Karandi Omelette is a fantastic choice for a quick and nutritious snack for kids after school. It’s packed with protein from the chicken and eggs, which helps keep them feeling full and satisfied until dinner. You can add vegetables like bell peppers, onions, or spinach to boost the nutrient content even further. Moreover, it’s quick to prepare, which is perfect for hungry and impatient kids after a long day at school. With a balanced mix of protein, vitamins, and minerals, Chicken Karandi Omelette checks off all the boxes for a delicious and nutritious after-school snack!
Pan Used
The word “karandi” refers to a traditional iron ladle or small wok commonly used in South Indian cooking. The dish likely got its name from the method of cooking the chicken and eggs together in a karandi or similar vessel. It is made of cast iron, and it’s similar to a shallow frying pan. It has a slightly curved bottom and a long handle. The shape of the karandi allows for easy stirring and flipping of ingredients, which is essential for making omelettes like chicken karandi omelettes.
I used an appe pan to make Chicken Karandi Omelette balls to serve as snacks for children. The appe pan, also known as a paniyaram pan, is traditionally used in South Indian cooking to make small, round dumplings called appe or paniyaram. Cooking them in the appe pan, you can create bite-sized portions that are perfect for little hands and easy to eat. It is an ideal snack option for kids.
This not only adds a fun twist to the traditional recipe but also makes it more convenient for serving. It’s a great example of how cooking techniques can be adapted to suit different preferences and occasions. I’m sure the children will enjoy these tasty Chicken Karandi Omelette balls!
Serving Chicken Karandi Omelette hot is key to enjoy its delicious taste and texture to the fullest. When served piping hot, the flavours are more pronounced, and the omelette is at its most tender state.
Chicken Karandai omelette
Ingredients
- 250 grams of boneless chicken
- ¼ tsp turmeric powder
- 3-4 eggs
- 1 onion finely chopped
- 1 tsp ginger-garlic paste
- 1 green chilli finely chopped (optional)
- ¼ tsp chilli powder
- ¼ tsp garam masala
- Water (as needed to cook the chicken)
- Salt and pepper to taste
- Vegetable oil
Instructions
- Cook the chicken with turmeric, water and salt. Cool and mince them in a blender or a food processor.
- In a bowl, beat the eggs until well combined. Add the cooked, minced chicken to the beaten eggs.
- Mix in the finely chopped onion, ginger garlic paste and green chilli (if using) into the egg and chicken mixture.
- Add the chilli powder, garam masala powder, pepper and salt to taste. Mix everything until evenly combined.
- Heat the vegetable oil in a paniyaram/appe pan over medium heat.
- Once the oil is hot, pour a tablespoon of the egg and chicken mixture into each hole.
- Cover and cook for 2-3 minutes or until the bottom is set and golden brown.
- Using a spatula, carefully flip the omelette to cook the other side uncovered. Cook for an additional 2-3 minutes until cooked through.
- Transfer them to a plate and serve immediately while it's hot.
Notes
