Chicken Roast Easy
A proper Kerala fry — chicken tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and packed with heat. The coconut oil is not optional.
Ingredientsfor 3 servings
- ½ Lb Chicken
- 2 nos Onions medium
- Ginger Garlic paste - 2 tbsp
- ¼ tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Chilly powder
- Salt, to taste
- 3 tbsp Vegetable oil
- 2 tbsp Coriander leaves — chopped
Preparation
Step 1
Slice onion into thin strips.
Step 2
Wash chicken and pat dry. Cut into thin strips of 1 inch length.
Step 3
Warm the oil in a pan and add onion and ginger garlic paste. Fry till onion is golden brown.
Step 4
Add spices and chicken and keep frying till chicken is done and browned.
Step 5
Serve while still hot rolled up in a roti or with rice.
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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