Fried Chicken 2

Friday, 24 April 2009 05:17 Mangalore - Goa - Poultry

Ingredients

Quantity	Measure	Ingredients
200	Grammes	Chicken
4	Tablespoon	Cooking Oil
2	Medium	Onions
2	Medium	Tomatoes
1	Teaspoon	Vinegar to taste
1	Salt-Spoon	Salt
50	Grammes	Coriander Leaves (Kothmeer)
1	Teaspoon	Ginger Garlic Paste
1	Teaspoon	Garam-Masala
4	Medium	Chillies, Green
4	Medium	Chillies, Red Dry

Method

Cut the Chicken meat from the body, in thin long strips. Wash and keep aside. (You can use the bones for soup).

Mince the onions, and keep aside for frying. Chop the coriander leaves finely and keep aside.

In a sauce pan, put the ghee and heat it. When it is hot, put the whole green chillies without the stems and fry them till they change the colour to light green and remove them for garnishing to be done last. In the same way, take the long variety dry red chillies, and remove the stems, and fry them till they lose their colour and remove them.

Then put the chopped onions in the frying pan and fry them till they become brown. Put the garlic paste now, and fry Put the slit meat in the pan, and stir and fry, for about fifteen minutes, or until they are fully fried to your taste. At the end of fifteen minutes, put chopped tomatoes, and Garam masala and continue to fry. You may now add vinegar to taste.

When the meat is finally fried take the contents of the frying pan to a serving dish, and sprinkle over it, the chopped coriander leaves, and decorate it with the red and green fried chillies.