Kerala Simple Chicken 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
- 1 Lb Boneless Chicken Breast
- 1 cup Allpurpose flour Maida
- 2 tbsp Corn flour
- Ginger garlic paste - 1 tsp
- 1 tsp Chilly powder
- 1 tsp Coriander powder
- 1 tsp Soy sauce
- Salt, to taste
- 5 tbsp Yoghurt
- Oil — for deep frying
Preparation
Step 1
Clean the boneless chicken and cut into thin strips.
Step 2
In a bowl, mix together the All purpose flour, corn flour, ginger garlic paste, chilly and coriander powder, soy sauce, salt and yoghurt to make a paste.
Step 3
Add water if required.
Step 4
Keep in a refrigerator to get marinated for 2 - 3 hours.
Step 5
Heat the oil in a skillet and fry in hot oil the chicken pieces.
Step 6
Drain the excess oil in a paper towel. Serve hot.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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