40 Chilly Chicken Curry

Ingredientsfor 5 servings

• 1 Lb Boned and skinned chicken
• 40 nos Dry red chillies large chillies — soaked in warm water (Kollamulaku)
• 2 tsp Cumin seeds (Jeerakam)
• 1 tsp Fennel (Perinjeerakam)
• 4 tbsp Coriander seeds
• 8 nos Fresh ginger peeled and pulped
• 2 Lime Lemon juice
• Salt, to taste
• Veg oil — for deep frying
• 4 tbsp Veg oil
• 2 nos Onions large & — sliced
• Curry leaves A, a few
• 5 nos Green chillies — sliced
• 2 cup Water
• Salt, to taste

Preparation

1. Step 1

   Dry roast the cumin seeds, fennel and coriander together and then grind with the drained chillies.

2. Step 2

   Mix the ground spices with ginger, lemon juice and salt in a bowl.

3. Step 3

   Chop chicken into bite size pieces.

4. Step 4

   Add chicken into the bowl and mix with half the marinade thoroughly.

5. Step 5

   Cover and refrigerate overnight. Keep the rest of the marinade in the fridge as well.

6. Step 6

   Heat the oil in a steep sided pan or wok. You¦ll need at least 1 inch of oil in bottom of pan.

7. Step 7

   Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.

8. Step 8

   Allow each batch to drain on kitchen paper and allow oil to re-heat before next batch.

9. Step 9

   You can keep chicken warm in a low oven until all is ready.

10. Step 10

    Heat 4 tbsp of oil in a deep skillet.

11. Step 11

    Put curry leaves, stir and add onions.

12. Step 12

    Cook onions till transparent (yellow-golden).

13. Step 13

    Add the rest of the marinade and water.

14. Step 14

    Add salt and bring it to full boil. Keep stirring occasionally.

15. Step 15

    Add green chillies and continue boiling for about 30 seconds. take it off the heat.

16. Step 16

    Add the fried chicken pieces and Stir everything together thoroughly.