Chicken Thighs Fry
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 5 servings
- Chicken thighs : 5 nos
- Vinegar : 1 tsp
- Pepper : 2 tsp
- Salt, to taste
- Onion : 2 nos (slices
- Green chillies : 4 nos (slices
- Ginger — chopped
- Chicken masala powder : 1 tsp
- Chilli powder : 2 tsp
- Curry leaves, a few
Preparation
Step 1
Marinate the chicken thighs with vinegar, pepper, salt, 2 green chillies and ginger – garlic.
Step 2
Keep this for 1 hour.3) Before frying, add chicken masala and chilli powder. Mix it again.
Step 3
Fry the chicken pieces in oil. Put the lid on and cook it.
Step 4
Turn both sides and cook well.6) When done, remove from fire and keep it in a tissue papper to drain the oil.7) In the same oil, add onion, green chillies and excess ginger-garlic. Add a pinch of salt.8) Fry till it turns dark color.
Step 5
Add this to the fried chicken pieces and Stir everything together thoroughly.
Step 6
Serve the fried chicken thighs hot.
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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