Chicken Fry

Chicken Fry

This is a Chicken fry without tomatoes where the simple spices and freshly ground pepper adds the depth to the dish. Coriander leaves are cooked along with chicken instead of garnish and roasted curry leaves added as a garnish lends the Chicken fry a flavorful tasty side dish. A refreshing hint of lime peps up the dish.


1 kg chicken cut into medium size pieces
2 onions coarsely ground
1/2 inch ginger (ground finely to paste)
100 grams of garlic or 2 whole garlic (ground finely to paste)
1 inch cinnamon and 3 cloves (powdered them finely)
few curry leaves (reserve some for garnish)
1/4 tsp. turmeric powder
3 tsp. chilly powder
1 tsp. Coriander powder
2 tsp. pepper powder (ground with fresh peppercorns)
handful of fresh coriander leaves
1/4 cup of water
2 tbsp. oil
1 lemon
salt as needed

Cooking Method:

1. Heat oil in a thick bottomed pan, adding curry leaves followed by ginger-garlic paste. Give it a stir and add coarsely ground onion paste. 

2. Saute until onions and ginger-garlic paste gets cooked for about 8 to 10 minutes under low-medium flame.

3. Now add chicken pieces along with required salt and cover the pan with the lid giving it a thorough stir. Stir keeping the flame at low-medium. 

4. Once the chicken is half cooked with the help of the steam under the covered lid, add turmeric powder, coriander powder, chilly powder and powdered cinnamon-cloves. Now add 1/4th cup of warm water and again keep the pan covered stirring occasionally. Also add fresh coriander leaves.

5. Once the spices and chicken are well combined and cooked to the desired consistency add pepper powder. Squeeze some lemon juice. Finally garnish the chicken fry with roasted curry leaves and serve warm as a side dish.

Note: Adding freshly ground pepper powder at the end of the cooking process retains its fresh flavor. 

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