Dry Spicy Chicken Masala Fry
A quick easy chicken recipe. This dish is with small pieces of chicken on the bone with skin on. I have found that in this particular dish leaving the skin gives the dish that rich flavor that may otherwise be missing. The dish doesn't have much curry sauce. Ideal for having as a side dish or as snacks with parathas with drinks.
Equipment
- Chopping board
- 5 litre cooking pot
- knives
- spice jars
Ingredients
- 1 kg chicken diced into small pices
- 1 inch ginger chopped
- 10 cloves Garlic thinly sliced
- 1/2 tspn chili flakes
- 1/2 tspn chili power
- 2.5 tspn turmeric
- 2 tspn black pepper powder
- 3 green chili thinly sliced
- 2 sprigs fresh curry leaves whole
- ¼ bunch Green coriandar leaves chopped
- 1/2 cup olive oil
- 1/2 tspn salt
Instructions
How To Prepare The Chicken
- We take one whole chicken and then cut into small pieces. You should get approximately 20 piecesØ Take diced chicken in a large mixing bowlØ Add the fresh herbs (green chili, ginger, garlic & curry leaves)Ø Add to this the chili flakes, chili powder, turmeric, black pepper powder & saltØ Mix well, leave for 25 minutes to marinade
Cooking Method
- Place olive oil in large cooking pot.
- Heat oil
- Add marinaded chicken to hot oil
- Stir the chicken, do not allow to burn. Keep stiring for 5 minutes intermitantly every 2 minutes for next 5 minutes
- Add little water if you feel the chicken may burn. Place lid on the pot and allow to cook on medium heat for another 15 minutes or until chicken is cooked
- Check for seasoning. If more salt is needed please add
- Add fresh chopped green corianfer to the chicken (optional)
- Squeeze lemon juice over dish
- Stir well. Your dish is ready
How To Serve
- Serve fried chicken curry in a bowl along with Basmati rice and or with parathas. My favorite is eating chicken fry with parathas with thinly sliced onion rings that are seasoned with salt and lemon juice and frsh coriandar.
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