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.
- 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
Fried chicken might have originated in Scotland.