of boiled water over this and keep covered for
Also add the tamarind pulp to
of oil to fry the chicken. If you use a fryer or pan, you would need a lot more oil. Add the rice flour to a cup and add a little bit at a time to a plate. Use tongs to lift 1 piece of chicken from the solution at a time. Dredge the piece in the thin layer of rice flour to coat all over. Add 1 or 2 pieces at a time to the oil and fry for about 6 minutes on medium high heat. Using tongs, turn gently once, half way through the cooking time. Check the the chicken is nice and crisp and golden brown. Careful not to blacken the chicken. (You can always check one piece to test doneness. Country fowl will require more cooking time). Drain on paper towels. Serve after resting briefly. Serve with a salad or as a side with rice.
piece of the fried chicken and add to the gravy (without any bone). Simmer till the gravy has thickened. Add ing the cashew nut paste, balanced the salt in the gravy while thickening it.
Add the friedchicken pieces and rest of the coriander leaves. If there's one dish that I would no doubt include while I have guests home for lunch or dinner, is this Special Chicken Roast blended in a special mix of spices and herbs
I have shared a few fried rice earlier in the blog too but today I will be sharing a simple and easy to make ChickenFried rice ,If you follow these tips and tricks you sure will master in restaurant stylefried rice
With finely chopped garlic with vegetables with chicken pieces with pepper powder and salt with spring onions with eggs Add rice at this stage With rice rice getting fried with spring onions Chickenfried rice / Restaurant StyleChickenFried Rice