Salem Style Chicken Fry is one of my mom’s special recipe. Whenever she used to make Chicken Gravy for rice, she makes this fry as an accompaniment. My hubby and daughter are very fond of non-vegetarian dishes. Whenever I prepare any non-vegetarian dish it would be finished in no time. This time I requested them to stay for a while till I take photos for the blog.
Salem Style Chicken Fry is made with common ingredients which are very easily available in every Indian Kitchen pantry. As we did for Chicken Gravy, we have to roast all the spices in a tbsp of oil in medium heat and grind along with coconut. For this fry, we are going to use only a tbsp of scrapped coconut. This spicy fry can be had as an accompaniment or as a snack or as a starter.
Apart from Salem Style Chicken Fry, you may also be interested in :
- 500 gms Chicken
- 1 Onion small size
- 1 Tomato small size
- 1/4 tsp Turmeric powder
- 1 tsp Ginger Garlic Paste
- 1 strand Curry leaves
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 1 inch Cinnamon stick/Pattai
- 2 Clove/Lavangam
- 1/2 tsp Fennel seed/Sombu
- 1/2 tsp Whole Pepper
- 1 strand Curry leaves
- 1 tbsp Coriander seeds
- 4 Dry Red Chilli
- 1 tbsp Coconut grated
- 1/2 tsp Whole Pepper
- 1/2 tsp Fennel seed/Sombu
- 2 tbsp oil
- 1 tbsp Pepper powder
- 1 strand Curry leaves
- Heat a Kadai, add a tsp of oil and let it heat. Now add all ingredients in the "To grind" section except coconut and roast it till a nice aroma comes. Roast it in a slow flame. Do not burn the ingredients. Now transfer the roasted ingredients to a plate and let it cool.
- Then grind the roasted ingredients along with coconut to smooth paste by adding water and set aside. Meanwhile, chop onion and tomato. Cut and wash the chicken thoroughly.
- In a pressure cooker, add oil and bring it to medium flame, then add fennel and peppercorns. Let it crackle, then add onion, curry leaves and saute it till onion becomes translucent. Then add ginger garlic paste. Saute till the raw smell goes. Add tomato and saute for few more minutes till it becomes mushy. Now add chicken pieces.
- Mix it thoroughly for 4-5 minutes till it becomes white and half cooked.At this stage, add turmeric powder, ground coconut paste, required salt, 1/4 cup water and mix well. Close the lid and pressure cook for 2-3 whistles and switch off the flame. Once pressure releases, open the lid and mix it thoroughly.
- Now heat another Kadai, add oil and bring to medium heat. Add pepper powder, curry leaves and saute for a minute. Now transfer the pressure cooked chicken into Kadai and cook till it becomes dry. Garnish with coriander leaves and relish.
- Use an equal amount of ginger and garlic to make the paste.
- While roasting the spices, take care not to burn it. Always roast it in a medium flame.
- Make sure you grind the coconut to a smooth paste.
- If you want to cook using a Kadai, close the lid and cook for 25-30 minutes till the chicken becomes tender. Mix it in between 2-3 times.
- This same method can be followed for making Mutton Fry, but ensure that it is pressure cooked for 7-8 whistles instead and fry it in a Kadai to get dry Mutton Fry.
Mouthwatering delicious Chicken Fry is ready to relish.
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