Chilli chicken dry Kerala style

Chilli chicken dry Kerala style
Chilli chicken dry Kerala style
Though We used boneless chicken, I think it will taste great with boned chicken too. Make sure to cut chicken in small size pieces. Since soya sauce is added, be careful while adding salt. While frying the chicken pieces, make sure that it is not over fried. The chicken is ready when it becomes golden brown. You can add chicken cube to enhance the flavour. If using chicken cube, add it along with the sauces while making the gravy. Again, the chicken cube is salty, so be careful while adding salt.

Prep Time: 2 hours, 30 minutes

Cook Time: 1 hour

Yield: 4

Nutrition Information:
  • 250 calories
  • 15 grams of fat
  • 15 grams of sugar
  • 1 kg boneless chicken
  • 2 tbsp soya sauce
  • 2 tbsp green chilli sauce
  • ajinomoto a pinch (optional)
  • salt according to taste
  • salt according to taste
  • black pepper according to taste
  • 3-4 chopped green chillies
  • 1 tbsp choped garlic
  • 1 tbsp cornflour
  • 2 tbsp all purpose flour (maida)
  • 1 egg
  • 2 medium onions diced ( square pieces)
  • 1 capsicum or green pepper diced (square pieces)
Marinate the chicken in soya sauce, egg,salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour.<br /> NOTE: all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking.After 1 hour, fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil.Now in the same oil add chopped garlic, green chillies, fry for 2 minutes, now add fried chicken, onions and capsicum.Saute on high flame, add all the half ingredients- salt, pepper, ajinomoto, soya sauce and green chilli sauce.Add 1/2 tsp vinegar Serve hot with fried rice or noodles. Also can be served as an appetiser.
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