Fried Chicken Curry
500g Chicken pieces (bone-in or boneless, your preference)
1 tsp Turmeric powder
1 tsp Red chili powder (adjust to your spice preference)
1 tsp Ginger-garlic paste
Salt to taste
Oil for deep frying
curry ingredients
2 medium-sized Onions, finely chopped
1 tbsp Ginger-garlic paste
1 large Tomato, finely chopped
1 tsp Turmeric powder
1 tsp Red chili powder (adjust to your spice preference)
1 tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala
Salt to taste
Water, as needed
A few sprigs of Curry leaves
Fresh Coriander leaves, chopped, for garnish
Oil
Preparation
1. Marinating the Chicken:
In a bowl, combine the chicken pieces, turmeric powder, red chili powder, ginger-garlic paste, and salt. Mix well to ensure the chicken is evenly coated with the marinade.Let the chicken marinate for at least 30 minutes, or longer in the refrigerator for more intense flavor.
2. Frying the Chicken:
Heat enough oil in a deep pan or wok for deep frying. The oil should be hot enough but not smoking.Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.Fry the chicken on medium heat until it’s golden brown and cooked through. This should take about 8-10 minutes, depending on the size of the pieces.Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
3. Making the Curry:
Heat 2-3 tablespoons of oil in a separate pan or pot over medium heat.Add the finely chopped onions and sauté them until they turn golden brown.Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Add the finely chopped tomato and cook until it softens and the oil starts to separate from the mixture. Now, add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and sauté for a minute or two, adding a splash of water if the mixture gets too dry to prevent the spices from burning.Add water as needed to form a gravy consistency. The amount of water will depend on how thick you like your curry. Bring the gravy to a simmer.Gently add the fried chicken pieces to the simmering gravy.Stir well to coat the chicken with the gravy. Cover the pan and let it simmer for 5-7 minutes, allowing the flavors to meld together.Stir in the garam masala.Add a few sprigs of curry leaves and garnish with freshly chopped coriander leaves.
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