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
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:
Post a Comment