ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

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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, April 9, 2015

NANA'S BO BO FRY / GRANDMA'S CHICKEN FRY















Ok its now time for an simple and tasty Chicken Fry which I fondly call as NANA'S BO BO FRY. This recipe was my Mum's recipe (which was  a hand me down from her mum)  for a simple Fowl (Chicken) Fry. As little children growing up in Kolar Gold Fields, we loved this Chicken fry  and it was always known as Nana’s Bobo Fry. (We reared our own hens and poultry in those days so the Country Fowls or hens took longer to cook but tasted heavenly). I've adapted the recipe to suit the Farm variety of Broiler chickens  we get now a days. The butter or ghee that was added at the end together with fried curry leaves and raw Onion Rings enhanced the taste of the dish. This versatile dish could be served as a starter or appetizer or as a side dish with Rice. 

Serves 6   Preparation Time and cooking 45 minutes
Ingredients

1 medium sized chicken washed and cut into fairly big pieces
2 teaspoons ginger garlic paste
2 onions ground into a paste
 1 teaspoon salt
1 teaspoon chillie powder
1 teaspoon cumin powder
2 tablespoons vinegar
2 tablespoons oil
1 tablespoon butter or ghee
8 or 10 curry leaves and 2 dry red chillies to garnish (Fry in a teaspoon of butter or ghee) 

Rinse the chicken and make deep cuts in the flesh with a sharp knife. In a bowl mix all the ingredients mentioned above and marinate the chicken with this mixture for 2 hours. Transfer to a suitable pan and cook on low heat till the chicken is tender and semi-dry. Mix in a teaspoon of butter or ghee and let the dish rest for about 15 minutes before serving. Garnish with fried curry leaves and broken red chillies . Serve with raw Onion Rings as a side dish or a snack

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