a large skillet, add oil and make it hot enough, add the curry leaves and fry them. Remove the curry leaves and place is on a paper towel to remove the excess oil. Now arrange the chicken pieces in the same oil.
again the other side for more 6
the gravy from the chicken is kinda dry and all of it is sticking to the chicken pieces, turn it once and bring the flame to simmer.
the oven is nice and hot, if using oven safe skillet
the chicken until dry and crisp top.
soon as you remove it from the oven mix rest of the curry leaves and the julienne
After creating some British Era forgotten recipes like, Country captain Chicken and Tipsy Pudding/English Trifle Pudding for Nutrifest event, I am kind of hooked to try out some more forgotten recipes like these and tried out this Dak Bunglow Chickencurry and a dry version of it, Dak Bunglow chickenfry
Add salt, red chilli powder, turmeric powder, ginger garlic paste. In andhra region of andhra pradesh vegetables mainly green leafy are used in variety of ways and the green leafy vegetables are cooked in the form of saag and enjoyed with steamed rice
Chicken is one of the staple food in my house hold, neither Bisiboy nor I are big fan of chicken in a curry, so lately we have been grilling chicken, making kabab or else just trying finger food kind of chicken recipes
Add kasuri methi, little salt, pepper powder, turmeric powder and ginger garlic paste and fry well. This requires mostly spice powders and ready to use ginger garlic paste available easily in local stores