CHICKEN FRY(SEMI GRAVY)

CHICKEN FRY IS VERY TASTY WHEN EAT WITH A COMBINATION OF  RASAM, SAMBHAR

INGREDIENTS:

CHICKEN	250GRAMS
ONIONS	2 LARGE
GINGER GARLIC PASTE	11/2TSP
GARAM MASALA	1TSP
CURRY LEAVES	FEW
TURMERIC	PINCH
CHILLI POWDER	AS DESIRED
SALT	AS DESIRED
OIL/GHEE	3-4 TSP
CORIANDER	FEW
FOR PASTE
COCONUT CHOPPED	5
GASAGASALU	1TSP
CASHEW	3-4

METHOD:

ü  CLEAN AND WASH THE CHICKEN PIECES,ADD TURMERIC,SALT,CHILI POWDER,1/2 TSP GINGER GARLIC PASTE MIX THEM AND KEEP IT ASIDE.

ü  SOAK GASAGASALU AND CASHEWS IN WATER FOR 5MIN AND GRIND IT, ADD COCONUT AND GRIND ALTOGETHER.

ü  HEAT OIL IN A TAWA ADD ONIONS AND FRY UNTIL IT TURNS TO BROWN COLOUR, ADD CURRY LEAVES, GINGER GARLIC PASTE FRY UNTIL THE RAW SMELL DISAPPEARS.

ü  NOW ADD CHICKEN PIECES AND STIR IT, TO THIS ADD DESIRED SALT,CHILI POWDER, GRINDED PASTE AND STIR IT.

ü  ADD 1 GLASS OF WATER THEN CLOSE THE LID AND ALLOW IT COOK.

ü  COOK UNTIL THE WATER DISAPPEARS AND ADD GARAM MASALA, STIR IT CONTINOUSLY.AND OFF THE GAS.

FINALLY TAKE THE CHICKEN IN TO A BOWL AND GARNISH IT WITH CORIANDER