Chicken Dry Fry Easy
Pan-fried until the edges go dark and crispy, this chicken fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 3 servings
- 1 nos Chicken medium
- 10 nos Baby onions (Kunjulli)
- 10 nos Garlic pods
- 11/2 tsp Chilli powder
- 1 tsp Garam masala powder
- 1 tsp Pepper
- 1 cup Thick coconut milk
- Salt, to taste
Preparation
Step 1
Clean the chicken well and cut into small pieces.
Step 2
Grind well all the ingredients except milk.
Step 3
Marinate the chicken pieces with this mixture and set aside for atleast half an hour.
Step 4
Heat a non-stick pan and cook the chicken with coconut milk.
Step 5
Season with salt.
Step 6
Do not add water.
Step 7
When the chicken is cooked and the oil from coconut milk comes out, add curry leaves.
Step 8
Cook it well until the oil disappears and it becomes dry.
Step 9
Serve while still hot with rice, chapathi or paratha.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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