ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

No Copy and Paste from this Site

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Thursday, September 11, 2014

CHICKEN DEVIL FRY



CHICKEN DEVIL FRY 
The Devil Curry or Fry as its name suggests, is a rich and fiery hot dish, prepared with Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, Wild Boar, Venison, Wild Fowls, Duck and Rabbit were made into the Devil Curry. The Devil Curry is a modified version of the Jal Frazie that originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices and chillies
This dish goes well with Rice and Pepper Water or Bread 

Serves 6 
Preparation and Cooking Time 25 minutes
Ingredients
1 kg chicken cut into medium size pieces
2 onions sliced finely
1 teaspoon turmeric powder
2 tablespoons oil
2 teaspoons chillie powder
3 Red chillies broken into bits
A few Curry Leaves
Salt to taste
 ½ teaspoon spice powder or garam masala powder
 1 teaspoon tomato sauce or tomato ketchup
 1 tablespoon Worcestershire sauce

Wash the chicken and marinate it with the salt, chillie powder, turmeric powder, tomato sauce, Worcestershire sauce and spice powder for about 10 minutes.
Meanwhile heat oil in a pan and sauté the onions, red chillies and curry leaves till the onions turn to golden brown. 
Toss in the marinated chicken pieces and mix well. Close the pan with a lid and cook on low heat for about 15 minutes till the chicken is cooked.
Add a teaspoon of ghee or butter and fry till all the gravy dries up and the chicken is dry.
Serve with bread or pepper water and rice.

No comments: