DEVILLED CHICKEN FRY

DEVILLED CHICKEN  FRY

The term ‘Devilled’ originated during the time of the British Raj in India. The Colonial servants would recycle the leftover Turkey and Chicken Roasts into a hot Fry or Dry Dish with the addition of some hot seasonings or condiments such as pepper, chillies, etc. Hence  the term ‘Devilled’. This spicy dish tickles the palate with a burst of flavours.

Serves 6      Time required: 45 minutes

Ingredients

1 kg chicken cut into medium size pieces or left over Chicken Roast

3 teaspoons chopped garlic                     

2 teaspoon chillie powder

3 onions sliced

2 tablespoons tomato sauce or ketchup

Salt to taste

3 green chillies

1 teaspoon pepper powder

1 teaspoon cumin powder

3 tablespoons oil

2 tablespoons vinegar

2 one inch pieces of cinnamon

Fry the onions, cinnamon, green chillies and garlic till the onions turn golden brown. Add the chicken and fry for about 2 or 3 minutes. Now add all the other ingredients and mix well. Fry till the oil separates from the mixture. Add ½ cup of water and mix well. Cover the pan and simmer on low heat till the chicken is cooked and the gravy is very thick.  

Serve as a side dish with dhal and rice or Pepper Water and rice. It could also be served as a starter or appetizer.