Saturday, 8 May 2010

::Fried spiced chicken with curry leaves::

Serves 2


4-6 parts of chicken

1 medium red onion (sliced)

2 sprigs curry leaves

1 tablespoon of curry powder

1 teaspoon turmeric powder

1/2 teaspoon of coriander seed

1/2 teaspoon cumin seed

1/2 teaspoon fennel seed

1 teaspoon Maggi seasoning

Vegetable oil for deep frying



1. Pound the spices together and set aside.

2. Mix the chicken and all other ingredients together.

Marinate for 1- 2 hours.
3. Heat oil in a wok on high heat,

fry chicken together with the onions and curry leaves.

Fry till golden brown.

Drain chicken on paper towel.

Serve hot with rice and gravy.

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