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

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.