Ingredients

Adjust Servings:

	500 g chicken – cut into medium size pieces
	4 - 5 tbsp of oil
	2 - 3 tbsp of water
	2 tomatoes – cut into medium pieces
	Marinade
	1/2 tsp black pepper
	1 tsp masala powder
	2 tsp Kashmiri chili powder
	3 tsp ginger-garlic paste
	1/2 tsp turmeric powder
	1/2 tsp pepper powder
	2 tsp vinegar
	handful of curry leaves
	salt to taste
	Masala Powder
	100 g fennel seeds
	5 pods cardamom
	10 cloves
	2 in piece cinnamon
	1 small piece mace

Nutritional information

823

calories

33 g

carbohydrates

24 g

protein

48 g

fat

2049 mg

sodium

156 mg

cholesterol

Fried Curry Chicken

Name: Fried Curry Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 500 g chicken – cut into medium size pieces; 4 - 5 tbsp of oil; 2 - 3 tbsp of water; 2 tomatoes – cut into medium pieces; 1/2 tsp black pepper; 1 tsp masala powder; 2 tsp Kashmiri chili powder; 3 tsp ginger-garlic paste; 1/2 tsp turmeric powder; 1/2 tsp pepper powder; 2 tsp vinegar; handful of curry leaves; salt to taste; 100 g fennel seeds; 5 pods cardamom; 10 cloves; 2 in piece cinnamon; 1 small piece mace

Features:

Cuisine:

Indian

45 mins
Serves 4
Easy

Ingredients

500 g chicken – cut into medium size pieces
4 - 5 tbsp of oil
2 - 3 tbsp of water
2 tomatoes – cut into medium pieces
Marinade
1/2 tsp black pepper
1 tsp masala powder
2 tsp Kashmiri chili powder
3 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp pepper powder
2 tsp vinegar
handful of curry leaves
salt to taste
Masala Powder
100 g fennel seeds
5 pods cardamom
10 cloves
2 in piece cinnamon
1 small piece mace

How to make Fried Curry Chicken

Dry heat the fennel seeds until they’re hot to the touch.
Dry heat all the other ingredients until you get a nice aroma of roasted spices.
- Grind them altogether.
Wash and clean the chicken pieces thoroughly.
Squeeze and pat dry to remove any additional water.
Finely grind the black pepper.
Chop the curry leaves.
Mix the black pepper, masala powder, Kashmiri chili powder, ginger-garlic paste, turmeric powder, pepper powder, vinegar, curry leaves and salt to taste and make a thick paste out of it.
Add chicken pieces to the paste and thoroughly coat them with it.
Set aside for 1 hour to marinate.
Ensure the chicken pieces bind well with the paste.
Cook the chicken at a medium temperature for about 20 minutes and add water only when necessary.
When you are sure that the chicken is cooked, open the lid to allow the chicken pieces to fully dry.
Take a pan and heat oil in it.
Fry the chicken pieces in such a way that they are crispy outside but juicy inside.
- Note: You can ascertain this by sticking a fork in the chicken piece.
Use the leftover masala paste to sauté the chopped tomatoes until tender.
Add the fried chicken pieces into the tomatoes.
Your fried curry chicken is ready to serve hot.
Cherish the meal at work by packing it with your lunch box or food storage containers