Crunchy Soya
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 5 servings
- 20 nos Soya bean chuncks
- 4 nos Shallots (Kunjulli)
- 6 nos Garlic cloves — crushed
- 11/2 tsp Red chilly powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Pepper powder
- Salt, to taste
- 1 tsp Chicken masala powder
- 2 sprig Curry leaves
- Oil, to taste
Preparation
Step 1
Soak soya chunks in water for half an hour. Squeeze out the water. Slice each into 3 or 4 in round shape.
Step 2
Grind shallots, red chilly powder, turmeric powder, pepper powder, chicken masala powder and salt into a fine paste.
Step 3
Add crushed garlic and blend for two seconds.
Step 4
Stir in soya chunks into this paste and add curry leaves. Allow it to marinate for 15 minutes.
Step 5
Pour oil into a pan and heat it and fry the soya chunks until crispy(until dark brown).
Step 6
Tips:- 1)Do not overcrowd while frying. It will not get crispy.
Step 7
Care should be taken not to over fry.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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