A quite simple chicken shallow fry with dried red chilli, ginger-garlic and vinegar. Inspired from Ammu's Chicken fry. Thanks Ammu for introducing it to us :)
Course Appetizer
Cuisine south indian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3serving
Author Jane Jojo
Ingredients
½kgchickenBoneless
14numbersred chilliDried
7numbersgarlicclove
1numberginger(1" piece)
½Teaspoonturmericpowder
3tablespoonsvinegar
½teaspoonsalt
10numbersshallot
4sprigscurry leaves
coconut oil / vegetable oil/
Instructions
Clean and dice the chicken into small 1 inch bite-size pieces.
Grind dried red chilli, garlic, ginger, turmeric powder, vinegar and salt in a mixer.
Slice shallot or add it to the mixer at the end and just pulse it. I don't prefer to grind shallot completely.
Marinate chicken with the above ground chilli mix and shallots. Keep it aside for 2 - 4 hrs in the refrigerator.
Heat 1-2 tablespoon oil in a pan. Add marinated chicken and curry leaves. Cook it on low-medium flame for 10 - 15 minutes. Stir it in between. Chicken gets cooked by this time.
Adjust salt if needed. Add extra vinegar if you want to make it sourer. Add 3-4 tablespoon oil and shallow fry/ roast chicken in medium flame until it gets the brownish texture. It might take around 15 - 20 minutes. Shallots, garlic and ginger, gets roasted well along with the chicken.
Serve it with some freshly sliced onions. Enjoy :)
Notes
I used boneless chicken for this recipe. It should also work out with chicken with bone.