40 Chilly Chicken Curry
Very hot n spicy chilly chicken curry
Boned and skinned chicken –
(large chillies soaked in warm
, Kollamulaku) –
(peeled and pulped) –
Lemon juice –
(As reqd) –
for deep frying –
Onions(large & sliced) –
(A few) –
(As reqd) –
Dry roast the
, fennel and coriander together and then grind with the drained chillies.
Mix the ground spices with
, lemon juice and
in a bowl.
Chop chicken into bite size pieces.
Add chicken into the bowl and mix with half the marinade thoroughly.
Cover and refrigerate overnight. Keep the rest of the marinade in the fridge as well.
in a steep sided pan or wok. You¦ll need at least 1 inch of
in bottom of pan.
Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
Allow each batch to drain on kitchen paper and allow
to re-heat before next batch.
You can keep chicken warm in a low oven until all is ready.
Heat 4 tbsp of
in a deep skillet.
, stir and add onions.
SautT onions till transparent (yellow-golden).
Add the rest of the marinade and
and bring it to full boil. Keep stirring occasionally.
and continue boiling for about 30 seconds. Remove from heat.
Add the fried chicken pieces and mix well.