Tuesday, April 11, 2006

Chicken Fry

  1. Chicken- 500gms (cleaned)

  2. Dry/Fresh Coconut- 1 small piece (optionally)

  3. Ginger- 2 inch

  4. Garlic- 1 full (medium size)

  5. Onion- 2 (medium size)

  6. Tomato- 1

  7. Dhaniya (Coriander) Powder- 1/4 Spoon

  8. Chilly Powder- 1 Spoon

  9. Pepper Powder- 1 Spoon

  10. Coriander Leaves- 1/2 cup (chopped)

  11. Curry Leaves- 10

  12. Turmeric- 1/2 Spoon

  13. Lemon- Half piece

  14. Jeera- little

  15. Salt (Taste enough)

  16. Oil

  1. Cut chicken into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

  4. After some time water will come out from chicken. Then increase the flame.

  5. Boil it until water evaporates or chicken is cooked.

  6. Keep watching so that bottom should not be burnt.

  7. Take thick bottom kadai and pour 2 spoons of oil and heat.

  8. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

  9. Add small pieces of tomato and fry until tomato is mashed.

  10. Add ginger and garlic paste and fry. (If you like or want gravy add grinded coconut also).

  11. Add Chicken pieces, coriander powder, chilly powder and fry for 15 minutes (if water is remained while boiling chicken add that water also and fry until water evaporates).

  12. At the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.

  13. Now chicken fry is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.


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