CHICKEN
DEVIL 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. A very good option to use up left over Roast either Beef Roast, Chicken, Duck, Turkey etc. Makes a good starter or appetizer as well
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.
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