Chicken Fingers
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 3 servings
- 250 g Chicken Breast Boneless
- 1 Teaspoon Ginger Garlic Paste
- 1 Teaspoon Pepper Powder
- 1/2 Teaspoon Red Chilly Flakes
- 1 Egg
- Salt
- Bread Crumbs
- Oil — for frying
Preparation
Step 1
Cut chicken into thin long strips. 2) Mix all the ingredients except egg and bread crumbs and set aside for 30 minutes. 3) Lightly beat the egg and mix it with chicken. 4) Roll it in bread crumbs and fry in hot oil in oil.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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