Dried Chili Chicken Fry
Meat and chili have this unbreakable bond. Do you enjoy spicy food? Then rejoice! Here comes a dish that will quench your thirst.
What do you need for 4 Servings
500 gm chicken
20 red chilies
1 whole garlic
1 tsp turmeric powder
2 tbsp Gingelly oil
Salt (As needed)
1/2 tsp mustard seeds
1/2 tsp fennel seeds
Few curry leaves
Wash and clean the chicken thoroughly.
Cut the chicken into small pieces.
Finely chop the onion & garlic. Break the chilies into half and discard the seeds.
Heat oil in a kadai then add the items under seasoning list.
In low flame add red chilies, saute it for half a minute. (Be cautious of the smoke from red chilies) [PIC 1]
Add finely chopped garlic followed by shallots and saute it for 2 mins. Next add turmeric and saute it. [PIC 2 ]
Add chicken pieces and saute it well with other ingredients. Now add salt and cover it with lid.
After 2-3 mins chicken will loose water. At this stage add half a cup of water and close the lid again. [PIC 3]
Cook for another 10 mins in low flame until the chicken is coated well with other ingredients.
When chicken attains a light red colour, it’s ready to be served. [PIC 4]
The chilies used in this recipe are moderately spicy therefore I used 20. You can increase or decrease the number of chilies based on its spicy level.
Take care not to overcook the chicken to avoid chewy and rubbery texture.
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