Like me if you have no help in the kitchen, it can be stressful when hosting a party or casual get-together. I resort to quick and easy appetizers giving me enough time to focus on dishes for the main course. One simple starter is the chicken dry fry, which can be made ahead and cooked just before serving. Aromatic, amazingly delicious, irresistible with the flavour that is sure to delight your guests' palates.
Boneless chicken breast pieces are marinated with spices, dash of lime and salt for a couple of hours. Mixed in with beaten egg, cornflour and then, deep fried. A perfect accompaniment to an alcoholic drink. Ensure to double the quantity of chicken since they will vanish in no time. A definite crowd pleaser and hit at your gathering.
Boneless chicken breast pieces are marinated with spices, dash of lime and salt for a couple of hours. Mixed in with beaten egg, cornflour and then, deep fried. A perfect accompaniment to an alcoholic drink. Ensure to double the quantity of chicken since they will vanish in no time. A definite crowd pleaser and hit at your gathering.
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Chicken Dry Fry
(Serves 4 or 6)
Ingredients:
1/2 kg or 3 large boneless chicken breasts
1/2 teaspoon chilli powder
1 teaspoon garam masala powder
1 egg (lightly beaten)
1 to 2 tablespoons cornflour
a pinch of red food colour
juice of half a lemon
oil for deep frying
salt
Grind to a paste with very little water
1/3 cup coriander leaves
2 long green chillies
6 cloves of garlic
1-inch piece of ginger
Method:
Cut chicken breasts into cubes, wash, pat dry and season with salt. Marinate with the ground paste, chilli powder, garam masala powder and lemon juice for two hours.
Heat oil for deep frying.
To the marinated chicken, mix in the food colour, egg and cornflour.
Deep fry in batches until chicken cooked through and crispy. Drain on absorbent paper towels.
Serve hot.
Note:
(Serves 4 or 6)
Ingredients:
1/2 kg or 3 large boneless chicken breasts
1/2 teaspoon chilli powder
1 teaspoon garam masala powder
1 egg (lightly beaten)
1 to 2 tablespoons cornflour
a pinch of red food colour
juice of half a lemon
oil for deep frying
salt
Grind to a paste with very little water
1/3 cup coriander leaves
2 long green chillies
6 cloves of garlic
1-inch piece of ginger
Method:
Cut chicken breasts into cubes, wash, pat dry and season with salt. Marinate with the ground paste, chilli powder, garam masala powder and lemon juice for two hours.
Heat oil for deep frying.
To the marinated chicken, mix in the food colour, egg and cornflour.
Deep fry in batches until chicken cooked through and crispy. Drain on absorbent paper towels.
Serve hot.
Note:
- Chicken can be replaced with boneless pieces of fish. Marinate fish for 30 minutes.
- The level of heat in the chilli powder used is high hence, only 1/2 teaspoon is added in most recipes. Adjust accordingly at your end.
- Only 1 tablespoon cornflour was used. If mixture is runny, then add two tablespoons in total.
