Hot Chicken Fry
Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 1 kg Chicken big pieces
- 2 nos Onion slices
- 1 large Ginger
- 2 tsp Chilly powder
- 3 Cloves Garlic
- 2 tsp Dalda
- 2 tsp Soy sauce
- 1 cup Tomato slices
- 8 nos Dry chillies — chopped
- Salt, to taste
Preparation
Step 1
For preparing hot chicken fry, prick chicken pieces with a fork.
Step 2
Mix soy sauce, chilly powder and salt.
Step 3
Rub it in chicken and keep for 1 hour.
Step 4
Then cook chicken with water and evaporate water when done.
Step 5
Heat dalda in a pan. Add onion, ginger, garlic and chopped dry chillies.
Step 6
Add the cooked chicken and Stir everything together thoroughly.
Step 7
When chicken has changed the color and is fried, add tomato slices and mix again.
Step 8
Sprinkle coriander leaves and serve hot.
Step 9
Hot chicken fry is ready.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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