Boneless Chicken – 400g cubed
Egg – 1
Corn flour – 5-6 tbsps
Salt and pepper – to season
Yoghurt – 1 cup
Orange-red food colour – 1 pinch
salt 2 pinches
Onion – 1 large roughly chopped
Green chilis (Less Spicy) – 5-6
Curry leaves – 2 sprigs
Garlic – 1 large pod minced
Red chili powder – 1/2 tsp
Pepper powder – 1/4 tsp freshly ground
Capsicum – 1 small cut into stripes
Oil – for deep frying
1.Wash and drain of water completely from chicken cubes and season it with salt and pepper mix well add egg and corn flour add 1 tsp of water if needed combine well and set apart for marination for 1/2 hr in a refrigerator.
2.Mix yoghurt salt and food colour in a mixing bowl with a whisk and keep covered.
3.Heat a kadai or deep fry pan add oil heat well but not to smoke then add the chicken cubes one by one.
4 If you cannot accomodate all pieces at a time fry in batches till golden brown.
5.Drain the fried pieces on a paper towel and transfer them to the prepared yoghurt bowl,mix well and keep covered.
6.Use another pan or remove oil from deep frying pan keeping 1 tbsp oil for further procedure.
7.Heat the pan with 1tbsp oil add garlic,onions greenchilis curry leaves and capsicum stir fry on high heat for 2-3 mins then add the chicken -yoghurt mix to the pan lower heat continue stiring 2ins then add red chili powder and pepper stir till the pieces are well done and liquid evaporated.
Can be served as starter or snack or in the sandwich or with rice and sambar or rasam.
kids like this when I make wraps with chappatis and salad with little mayo.
By Kezia Mary