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

Saturday, May 21, 2016

ANGLO-INDIAN CHICKEN PEPPER FRY

CHICKEN PEPPER FRY


Serves 6   Preparation Time 30 minutes
Ingredients
1 kg chicken cut into medium size pieces      
3 large onions sliced finely
2 teaspoons pepper powder                            
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 or 3 tablespoons oil                                              
Salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder, Coriander powder and salt. Stir fry till the pieces become firm. Add ½  cup of water and cook on low heat till the chicken is tender and semi dry. Garnish with a slit green chillie or two
(Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper)
Serve as a starter or a side dish with either rice or bread

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