Home Style Chicken Fry
This is probably the easiest recipe that we have eaten growing up. My mum made this as a party starter snack and back in the early 90s, boneless chicken was unheard of. Chicken with bone was deep fried and chewed on excitingly. Over the years, dad added curry leaves and garlic to the frying oil along with the chicken. Now, enjoyed with rice and dal, this koli (chicken) fry is best eaten fresh off the wok.
Ingredients
1 kg Chicken with bone (smaller than curry cuts) or Chicken boneless (curry cut cubes)
7 - 8 Garlic cloves (sliced thin)
4-5 Green chilies (slit)
3 Sprigs of curry leaves
2-3 tsps Turmeric Powder
2 tsps Chili Powder
1-2 tsps Salt
Oil to deep fry
Method
Marinate chicken with spices and salt and leave to marinate for an hour minimum. The chicken should look more yellowish after mixing the spices due to the turmeric powder (than reddish with chili powder). Add more chili powder if you prefer more spice though.
Bring oil to heat in a wok, till it's at deep frying temperature. After, add chicken pieces, chilies, garlic and reduce heat to low. Turn occasionally. For with bone chicken turn every 2-3 minutes and remove after 15 minutes in the wok. The smaller the pieces the quicker it takes to cook and remove.
For boneless chicken, fry for 8-10 minutes.
Remove chicken along with the fried ingredients and serve hot.
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