Chicken Chilly Fried Recipe
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 4 servings
- 1 kg Chicken pieces
- 30 nos Whole red chillies — deseeded
- 5 nos Garlic pods
- 1 tbsp Vinegar
- 4 nos Onion — thinly sliced
- 4 nos Tomato
- 4 tbsp Oil
Preparation
Step 1
Grind together red chillies, garlic and vineger.
Step 2
Marinate the chicken pieces with the above for about 30 minutes.
Step 3
Steam this on low fire, till half done.
Step 4
Warm the oil in a pan.
Step 5
Fry onions, till brown and set aside.
Step 6
Heat up the remaining oil.
Step 7
Fry chicken pieces, till done.
Step 8
Add chopped tomatoes and cook, until softened.
Step 9
Add cooked or excess water of chicken and boil well.
Step 10
When the gravy becomes half thick, add the previously fried onions and take it off the heat.
Step 11
Serve while still hot with fried rice.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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