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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, May 24, 2011

Dry Chicken Fry

1 chicken about 1 kg in weight cut into medium size pieces
2 potatoes boiled and cut into quarters
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala
2 whole red chillies
1 sprig curry leaves
2 teaspoons chopped coriander leaves
Salt to taste
3 tablespoons oil or ghee
Wash the chicken and mix it with the chillie powder, garam masala and salt. Heat oil or ghee in a pan and add the curry leaves and red chillies. Fry for a few seconds. Add the marinated chicken and mix well. Cover and simmer on low heat till the chicken is cooked. (No water is necessary as the chicken will give out water). Keep mixing occasionally. When the chicken is tender add the boiled potatoes and mix once so that the potatoes are covered with the gravy. Garnish with chopped coriander leaves.